Napa Valley Cabernet-Braised Beef Short Ribs with Creamy Polenta

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 lbs	Beef short ribs
To taste	Kosher salt and fresh ground black pepper
2 Tbs	Olive oil
2 each	Yellow onions, chopped
3 each	Carrots, chopped
3 each	Celery stalks, chopped
4 each	Cloves of garlic, minced
2 Cups	Frank Family Vineyards Cabernet Sauvignon
2 Cups	Beef broth
2 Tbs	Tomato paste
2 each	Bay leaves
1 tsp	Dried thyme
1 tsp	Dried rosemary

Ingredients: for polenta

1 Cup	Coarse cornmeal (polenta)
4 Cups	Water
1 Cup	Whole milk
½ Cup	Parmesan cheese, grated
2 Tbs	Unsalted butter
To taste	Kosher 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!