Winter Comfort <span class="colon">::</span> Braised Short Ribs with Dried Cherries & Red Wine

January26

Winter Comfort :: Braised Short Ribs with Dried Cherries & Red Wine

I can't think of a much better meal for comfy, coziness on a chily day than braised short ribs. These little gems fall off the bone and melt in your mouth. The perfect charm to warm you up on a cold weekend or after a long day on the ski slopes--and easy to serve up for a big group. And the addition of polenta makes this a nice gluten-free dish (just be sure to dredge the ribs in a gluten-free flour). Keep the meal balanced with a nice starter salad. Toss in some sliced pears, toasted walnuts, maybe a touch of gorgonzola and a drizzle of balsamic-honey vinaigrette and you're good to go.

Braised Short Ribs with Dried Cherries & Red Wine

Serves :: 6

Ingredients

3 pounds short ribs
salt and freshly ground black pepper
¼ cup all-purpose flour for dredging

1 ½ tablespoons olive oil

4 to 5 cippolini onions (or 1 medium yellow onion), roughly chopped
4 garlic cloves, peeled and smashed gently with a knife
1 1/2 cups carrots, roughly chopped
2 cups cremini or button mushrooms, roughly chopped
1 tablespoon fresh thyme leaves
1 to 2 bay leaves
1 tablespoon tomato paste
1/3 cup dried cherries
½ bottle dry red wine
2 cups beef stock

Polenta with Truffle Oil

2 cups water

2 cups whole milk

1 cup polenta or yellow cornmeal

1/2 cup fresh grated parmesan or Pecorino Romano cheese

1 teaspoon salt

pepper to taste

1 to 1 1/2 teaspoons truffle oil

Directions

Preheat the oven to 350ºF.
Heat the olive oil in a heavy-bottomed pot or a cast-iron Dutch oven over medium-high heat. Season the short ribs with salt and pepper. Dip in flour to cover each side. Brown the short ribs, about 4 minutes on each side. Transfer to a plate.
Add onions, garlic and carrots to the pot and sauté for 5 to 7 minutes. Add in mushrooms and herbs. Stir in the tomato paste and dried cherries and place the short ribs back into pan. Add the wine and beef stock and bring to a simmer.
Transfer the pan to the oven and cook for 2 ½ hours, or until the meat is tender, stirring occasionally. Remove from the oven, place the short ribs on a platter, and reduce down the liquid for about 20 minutes on the stovetop. Add ribs back into pot. Serve short ribs and sauce with creamy polenta with truffle oil.

Polenta with Truffle Oil

Bring water and milk to a boil in a medium saucepan. Whisk in polenta in a steady stream. Add in salt and pepper and whisk continuously for 2 to 3 minutes over medium heat. Cover and simmer for 30 to 40 minutes, whisking briefly every 10 minutes or so. Whisk in cheese and truffle oil and serve.

image via Nourish

TAGS: polenta, winter, short ribs

posted: 01.26.12

4 Comment(s)

Friday, January 27, 2012

I found this recipe in your book. I made it last week and it was wonderful. Everyone in my family LOVED it. Thank you!

—Sam

Monday, May 14, 2012

Yummy and Yummy recipe! This recipe’s smell helps me to come here. Lolz Thank you so much for lovely easy made recipe. Thanks!!!
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Wednesday, June 27, 2012

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MARISSA LIPPERT, NYC

This blog: Musings about food, health, design, NYC and abroad. Me: Equal parts nutritionist, food lover, writer and force to be reckoned with in the kitchen. The recipe: gorgeously fresh food, smart balance and effortless style. Say hello: marissa ‘at’ nourish-nyc.com. Find me elsewhere: NOURISH, my nutrition counseling & food consulting firm. NOURISH KITCHEN + TABLE, a new culinary-jewelbox-cafe and takeaway food shop launching in the West Village this June. We’re your kitchen away from home serving up gorgeous, good-for-you food.