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Luxurious Braised Short Rib Over Creamy Polenta



1.5 Pounds of short rib
5 Tablespoons of butter
5 Tablespoons of butter
2 Peeled cloves of garlic (diced)
1 Medium yellow onion (diced)
2 Springs of Rosemary
1 Cup cornmeal
6 Ounces of beef stock
1 Tablespoon of oregano
1 Tablespoon of all purpose flour
1 Half bottle (375mL) of Sovereign Vines Harvest Red Wine Blend
1 Tablespoon of Thyme (dried)
Parsley leaves (garnishing)
Kosher salt and pepper (for taste)




2-3 people

Cook Time

3 hours



Pre-heat oven to 350 degrees

Braised Short Ribs

Peel and dice 1 medium yellow onion
Crush two cloves of garlic and slice thinly
Add 3 tbsp butter to a stove top pot on medium heat
When melted completely, add short ribs
Brown on all sides

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Remove short ribs and add onions
Cook to translucent and add thyme, rosemary, and oregano
Add desired amount of salt and pepper

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Add wine
Add beef broth
Bring to a boil then reduce temperature
Cook for 15 minutes, stirring regularly

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Add browned short ribs and place in oven
Let cook for 2.5 hours

Creamy Polenta

Add one cup of polenta (corn meal) to five cups cold water
Bring to a boil while whisking
Add 2 tbsp butter and mix

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Reduce heat to low simmer when the polenta starts to thicken and split
Stir gently occasionally for 45 min. until polenta starts to pull from the sides of the pot
Pour palenta on plate before short rib
Add short rib and pour sauce over rib

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Garnish and enjoy with a Sovereign Vines Harvest Red Blend

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