Red Wine Braised Short Ribs with Parmesan Polenta and Roasted Delicata Squash
Red Wine Braised Short Ribs with Parmesan Polenta and Roasted Delicata Squash is a super flavorful dinner idea that will make you feel warm and cozy on a cold winter night.
Red Wine Braised Short Ribs with Parmesan Polenta and Roasted Delicata Squash is a super flavorful dinner idea that will make you feel warm and cozy on a cold winter night.
- salt and pepper
- salt & pepper to taste
- 1/2 teaspoon cinnamon
- 2 leaves
- 3 cups chicken stock
- 2 cups beef broth
- 6 cloves garlic
- 2 tbsp cooking oil
- 1 tbsp tomato paste
- 2.5 lbs short ribs
- 1 onion (vidallia large, chopped)
- 2 carrots (medium chopped)
- 2 sticks (chopped)
- 1 bulb fennel (chopped)
- 2 tbsp flour (all purpose)
- 2 strings rosemary (fresh)
- 4 strings thyme (fresh)
- 2 cups red wine (full body)
- 1/2 cup polenta (quick cook)
- 1/2 cup parmesan cheese (grated)
- 1 delicata squash (cut into half moon shapes seeds removed)
- 1 tbsp olive oil (extra virgin)
- 1/2 teaspoon thyme (dried)
- Carbohydrate 10.8316970900724 g
- Cholesterol 150.83758383942 mg
- Fat 78.2653952737482 g
- Fiber 0.331945822561563 g
- Protein 34.1640872053985 g
- Saturated Fat 31.5058816306862 g
- Serving Size 1 1 Serving (484g)
- Sodium 582.079788092542 mg
- Sugar 10.4997512675108 g
- Trans Fat 5.71310846350383 g
- Calories 893 calories
Step-by-step
- Heat up the oven to 350F.
- In a Dutch Oven or other braising pot heat up a cooking oil. Season short ribs with salt and pepper on each side and add to to pot. Brown the meat on each side for a couple of minutes.
- Once the meat is browned remove it from the pot and set aside. Remove all but a tablespoon of fat from a pot and add chopped onions. Cook for about 2 minutes.
- Add carrots, celery, fennel and garlic and cook for about 5 minutes
- Add tomato paste and flour and mix everything together. Cook for 3 minutes. Add red wine and cinnamon and place meat back into the pot with all the juices.
- Cook for about 15 minutes until wine is slightly evaporated.
- Add beef broth, cover with tide lid and transfer to oven. Braise for 2 hours.
- Serve with Parmesan Polenta and Roasted Delicata Squash.
- Add 3 cups of chicken stock into a pot. Bring to boil. Add polenta and stir for 5 minutes;
- Add Parmesan Cheese, salt and pepper and mix well.
- Place cut up squash on a baking sheet with parchment paper.
- Add olive oil, thyme, salt and pepper, mix well and add to the 350F oven. Bake for 20 minutes.
Home cooks frequently overcrowd the Dutch oven when searing beef cuts, trapping steam instead of developing a deep, Maillard-browned crust. Working in batches prevents this moisture buildup and ensures proper caramelization on every surface of the meat. High heat is essential during this initial step, but lower the temperature immediately once the aromatics hit the pan to prevent the garlic and tomato paste from burning.
Adjusting this yield requires careful arithmetic regarding the braising liquid. Scaling the recipe up to serve twelve means doubling the beef broth, red wine, and aromatics proportionally, but do not double the flour or thickeners at a strict one-to-one ratio or the sauce will become overly pasty. Keep the ratio of flour to total liquid balanced by increasing thickeners by only fifty percent when doubling the batch size.
Managing oven space requires timing the delicata squash alongside the two-hour braise. Roast the squash at 350 degrees Fahrenheit for twenty minutes on parchment paper, timing it so the golden-brown half-moons finish just as the short ribs emerge tender and fork-pierceable from the oven. Quick-cooking polenta sets rapidly in boiling chicken stock, demanding constant stirring over five minutes to prevent scorching at the base of the saucepan before the grated parmesan is folded in.
Refrigerating leftover braised beef overnight solidifies the rendered fat at the surface, making it simple to lift away before reheating the rich sauce gently on the stovetop. Second-day polenta firms into a dense cake that can be sliced and pan-fried in olive oil until crisp, offering a completely different textural contrast for subsequent meals.
