How to make it

  • Short Ribs:
  • Generously season the short ribs with salt and pepper.
  • In a large mixing bowl, whisk together the zinfandel, sugar, garlic, fresh thyme and a pinch of salt.
  • Marinate the short ribs in the wine mixture for 12 hours in the refrigerator.
  • Pour 3 ounces canola oil into a Dutch oven over high heat.
  • Remove the short ribs from the wine and allow the beef to rest for several minutes and come to room temperature. Reserve marinade.
  • Once the meat has rested, place in the hot pan.
  • Stir and turn the meat often, carefully allowing each piece to brown on each side before removing from the pan.
  • When browned (will take several minutes per side), remove the beef from the pan and add the onions, carrots, and celery.
  • Stir constantly and allow the onions to cook until mahogany in color, about 10 minutes; if onions are browning too quickly, reduce to medium heat.
  • Add the short ribs back to the pot along with the reserved wine marinade.
  • Allow the wine to come to a boil before reducing the heat to a simmer, skimming foam and fat from the surface of the liquid.
  • After simmering for several minutes, add remaining ingredients and allow to simmer uncovered until the meat is fork tender and nearly falling off the bone, roughly 5 hours.
  • Once the beef has cooked, transfer short ribs to a dish and cover.
  • Reduce the pan liquids until they coat the back of the spoon, simmering about 30 minutes.
  • Strain the braising liquid and return the short ribs to the liquid.
  • Season the short ribs and braising liquid with salt and pepper to taste. Reserve for later use.
  • This may all be done up to 3-4 days in advance.
  • Reheat in oven or microwave until meat is at least 160 degrees Fahrenheit.
  • Ragout:
  • Cut the carrots, turnips, and parsnips into pieces of about the same size and shape, preferably a medium-sized dice.
  • Blanch the cut carrots, turnips, parsnips, and onions together, in a pot of boiling salted water, until tender, about 5 minutes or less.
  • Carefully remove vegetables from the blanching water with a slotted spoon and place into an ice water bath.
  • Allow vegetables to cool; reserve in refrigerator until you are ready to serve them.
  • To serve, put the vegetables in a small skillet along with sherry vinegar, butter, and chopped tarragon.
  • Place the skillet over a medium-low flame and warm just moments before serving.
  • Season with salt and pepper.
  • Polenta:
  • Lightly season 2 cups water with salt and bring to a boil.
  • Quickly whisk in the polenta until it has been fully incorporated.
  • Reduce the heat to a low simmer.
  • Add the butter and allow the polenta to cook uncovered for 30 minutes.
  • Stir in the mascarpone and season to taste with salt.
  • This may be made in advance and kept in the refrigerator.
  • Reheat in the microwave just before serving.
  • Assembly:
  • Reheat the three components of the dish separately.
  • On each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate.
  • Carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta.
  • In a pan over medium heat, bring the reserved braising liquid to a simmer. Once the sauce is hot, check for seasoning and, if needed, add a touch of salt and pepper.
  • Spoon the sauce around the beef short ribs and polenta.
  • Carefully place the root vegetable ragout on the beef.
  • Serve and enjoy!
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Reviews & Comments 2

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  • artist92543 10 years ago
    This is about the most perfect way I have ever read to make beef short ribs! Where have you been all my life?!
    Was this review helpful? Yes Flag
    " It was excellent "
    juliecake ate it and said...
    Heavenly! A bit lengthy but sounds well worth it! I'll make this for someone special as I live alone and wouldn't prepare this treat just for myself....thank you once more.
    Was this review helpful? Yes Flag

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