Napa Valley Cabernet-Braised Beef Short Ribs with Creamy Polenta

Food By Marisa Murray

This dish is comfort food at its finest, fall-off-the-bone tender ribs meets Parmesan-laced creamy polenta. The short ribs get their rich flavor from braising on the bone with beef broth and Frank Family’s deeply nuanced Napa Valley Cabernet Sauvignon. This beautifully complex and classically styled wine is ideal for the pot and the table.

Ingredients: for the beef short ribs

4 lbsBeef short ribs
To tasteKosher salt and fresh ground black pepper
2 TbsOlive oil
2 eachYellow onions, chopped
3 eachCarrots, chopped
3 eachCelery stalks, chopped
4 eachCloves of garlic, minced
2 CupsFrank Family Vineyards Cabernet Sauvignon
2 CupsBeef broth
2 TbsTomato paste
2 eachBay leaves
1 tspDried thyme
1 tspDried rosemary

Ingredients: for polenta

1 CupCoarse cornmeal (polenta)
4 CupsWater
1 CupWhole milk
½ CupParmesan cheese, grated
2 TbsUnsalted butter
To tasteKosher salt and fresh ground black pepper

Method: for beef short ribs

  1. Preheat oven to 325°F.
  2. Season the beef short ribs generously with salt and black pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the beef short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove the browned short ribs from the Dutch oven and set aside.
  4. In the same Dutch oven, add the chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
  5. Stir in the tomato paste and cook for 1-2 minutes, until fragrant.
  6. Pour the Cabernet Sauvignon and beef broth, scraping up any browned bits from the bottom of the Dutch oven. Add the bay leaves, dried thyme, and dried rosemary.
  7. Return the browned beef short ribs to the Dutch oven. Bring the liquid to a simmer.
  8. Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the beef short ribs for 3-4 hours, or until the meat is tender and falling off the bone.

Method: for the polenta

  1. In a large saucepan, bring the water and a pinch of salt to a boil. Gradually whisk in the cornmeal.
  2. Reduce the heat to low and simmer, stirring frequently, until the polenta is thick and creamy, about 20-25 minutes.
  3. Stir in the whole milk, grated Parmesan cheese, and unsalted butter until well combined. Season with salt and black pepper to taste.
  4.  Divide the polenta among shallow bowls, top with the braised short ribs and sauce and serve warm. Enjoy!