Ingredients

How to make it

  • Preheat oven to 300 degrees. Dust the ribs slightly with the flour and season with salt and pepper.
  • Heat the oil in a large skillet over medium-high heat. Render the pancetta until crispy and transfer to a dutch oven.
  • In the same skillet, brown half of the meat thoroughly on all sides. Transfer the ribs to the Dutch oven.
  • Pour off all but 2 tablespoons of the fat from the skillet and lower the heat to medium. Add the onions, carrots, and celery. Sauté until soft and the onions become translucent, 5 to 6 minutes. Add the garlic and tomato paste and cook an additional minute, along with the chicken stock, parsley, thyme, rosemary, bay leaves.
  • Add 3 1/2 cups of the wine to the pan and bring to a simmer, scraping up any browned bits remaining at the bottom of the pan.
  • Add the contents of the skillet to the Dutch oven. Bring to boil, then cover and set the pot in the oven. Cook until the meat is fork-tender, 2 1/2 to 3 hours, checking intermittently.
  • Remove the Dutch oven from the oven. Transfer the ribs to a large plate. Discard any loose bones. Strain the remaining liquid through a sieve into a bowl, pressing out the liquid from the solids. Use a fat strainer to separate the fat from the liquid.
  • Make the polenta per instructions below.
  • In a medium saucepan bring the half-and-half and the water to a boil. Add the salt and then gradually add the polenta while stirring. Reduce the heat to maintain a simmer, stirring constantly. The polenta should be smooth and large bubbles will pop on the surface. Cook until very thick but not stiff, about 5 to 7 minutes. Remove from heat and add butter and cheese.
  • Serve short rib meat over the polenta, garnish with chopped parsley.

Reviews & Comments 8

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  • artist92543 5 years ago
    I grew up on this recipe!!!!!!!!!Thank you so much!
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    " It was excellent "
    kukla ate it and said...
    I, too, have made this! It's a fabulous dish!
    Thanks for posting it; it's definately worth the time & effort!
    (kudos forthe roasted chicken stock link, above -- HUGE difference!!)
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  • 22566 5 years ago
    A wonderful dish!!

    Thank-you

    Kind Regards
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    " It was excellent "
    jimrug1 ate it and said...
    Your so right about the wine. I learned the hard way. I like everything about this recipe. And as cold as it is here in the Midwest, a long braising dish is perfect to take that extra chill out of the house.... PS... exellent stock. Thanks..
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  • luisascatering 5 years ago
    This is the roasted chicken stock I use. Trust me, it makes a HUGE difference!
    http://www.morethangourmet.com/products/poulet.htm
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    " It was excellent "
    juels ate it and said...
    This looks elegant and beautiful, and sounds succulent! 2 great recipes in one! I really don't mind cooking a long time, as long as it's worth it, and this one sounds worth it for sure!
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    " It was excellent "
    midgelet ate it and said...
    Love this deleightful recipe!
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  • marky90 5 years ago
    This is a pure beauty and what a dish! Oh my.........All my best-Marky..Thanks i will be trying this ASAP
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