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Braised Beef Short Ribs

Tender braised beef short ribs served with creamy polenta and a luscious pomegranate demi-glace, perfect for special occasions and cozy gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Method Notes

Ingredients
  

Braised Beef
  • 3 pounds boneless beef short ribs or beef chuck, cut into large pieces
  • to taste Salt and freshly ground black pepper
  • 3 tablespoons neutral cooking oil
Vegetable Base
  • 1 large onion, roughly chopped
  • 3 medium carrots, sliced
  • 3 stalks celery, sliced
  • 1 whole head garlic, cut in half crosswise
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 sprig fresh oregano
Thickener
  • 3 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
Liquid Gold
  • 4 cups beef broth
Creamy Polenta
  • 1.5 pounds prepared polenta, sliced or crumbled
  • 2 tablespoons butter
  • 0.25 cup milk or cream
Pomegranate Glaze
  • 1.25 cups pomegranate juice
  • 1 cup beef broth
To Finish
  • 1 small bunch watercress, trimmed

Method
 

Preparation
  1. Season the beef generously with salt and pepper.
  2. In a large Dutch oven, heat the oil over medium-high heat.
  3. Sear the beef on all sides until deeply browned, about 8-10 minutes.
  4. Transfer the seared beef to a plate and set aside.
  5. Reduce heat to medium and add the onion, carrots, and celery to the pot.
  6. Sauté for 6-8 minutes until vegetables soften and take on a golden hue.
Cooking
  1. Toss in the garlic halves and herb sprigs (thyme, rosemary, oregano).
  2. Stir in the tomato paste and flour, cooking for an additional 2-3 minutes.
  3. Return the beef to the pot, pour in the beef broth, and scrape up any browned bits.
  4. Bring to a gentle simmer, cover, and let bubble on low for 3 to 3.5 hours, until the meat is fork-tender.
Preparing Sides
  1. Warm the prepared polenta over low heat, adding butter and milk (or cream) until smooth and creamy.
  2. In a separate saucepan, combine pomegranate juice and beef broth. Simmer for 12-15 minutes until reduced into a glossy glaze.
Plating
  1. Spoon creamy polenta onto warm plates.
  2. Top with braised beef and drizzle with pomegranate glaze.
  3. Finish with freshly trimmed watercress and serve hot.

Notes

For adjustments, fresh herbs can be swapped for dried, or use vegetable broth for a lighter dish. This meal can also be prepared ahead of time, and it tastes even better the next day.