The first time I had beef short ribs was hosting a catered dinner for business clients in the caves at Gundlach Bundschu. It was always cold and damp in those caves, even more so on a rainy February night. The meaty ribs, wine-based gravy, and soft polenta were like a warm blanket for my soul. I used to dream about that dish until I finally decided to try to make it. Then it became my go-to fancy comfort dish.
Short Ribs
Ingredients
- 4 pounds beef short ribs, with bone (8 pieces)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine
- 1/4 cup Worcestershire sauce
Instructions
- Preheat oven to 350F.
- Season beef with salt and pepper. In a Dutch oven on the stove, heat olive oil then sear the beef on all sides. Remove beef to a plate.
- Add the onion and garlic to the pot and cook until soft.
- Add the broth, wine, and Worcestershire to the pot and bring to a simmer.
- Return the ribs to the pot, nestle then into the liquid to ensure they are covered.
- Cover the pot and roast 2 1/2 hours.
- Remove the ribs to a plate and if needed, skim the fat off the sauce.
- Serve over soft polenta, setting ribs on polenta and poring gravy on top.