Cooler nights deserve a slow braise, and these short ribs bring deep red-wine flavor, tender beef, and creamy polenta to the table. Brunk Garlic King All Purpose Garlic Seasoning builds a savory garlic-forward crust and keeps every spoonful of sauce tasting big.

This is the Dutch-oven dinner that makes the kitchen smell like you had a plan all day. Give the ribs a good sear, let the oven do the heavy lifting, then spoon that glossy sauce over polenta while it is still warm and silky.

Ingredients

  • 3 1/2 to 4 pounds bone-in beef short ribs, English-cut
  • 2 tablespoons Brunk Garlic King All Purpose Garlic Seasoning, plus more to finish
  • 1/2 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 4 fresh thyme sprigs and 2 bay leaves
  • 1 cup medium-grind polenta or yellow cornmeal
  • 4 cups water or low-sodium chicken broth
  • 3 tablespoons unsalted butter
  • 1/2 cup finely grated Parmesan
  • Chopped parsley, for serving

Instructions

  1. Pat the short ribs dry. Season all over with the Garlic King and black pepper, then let them sit at room temperature for 20 minutes while the oven heats to 325°F.
  2. Warm the olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the ribs in batches for 3 to 4 minutes per broad side, until deeply browned. Transfer them to a plate.
  3. Lower the heat to medium. Add the onion, carrots, and celery, scraping up the browned bits as the vegetables cook for 6 to 8 minutes. Stir in the chopped garlic and tomato paste and cook for 1 minute more.
  4. Pour in the red wine and bring it to a simmer. Reduce for 5 to 7 minutes, stirring often, until the wine is reduced by about half.
  5. Stir in the beef broth and Worcestershire sauce. Add the thyme and bay leaves, then nestle the ribs back in so the liquid comes about halfway up the meat. Cover and braise in the oven for 2 1/2 to 3 hours, turning the ribs once, until the meat is fork-tender.
  6. About 25 minutes before serving, bring the water or broth to a gentle boil in a saucepan. Whisk in the polenta, reduce the heat to low, and cook for 20 to 25 minutes, stirring frequently, until creamy. Stir in the butter and Parmesan.
  7. Move the ribs to a plate and discard the thyme stems and bay leaves. Skim excess fat from the braising liquid, then simmer it on the stovetop for 5 to 10 minutes if you want a thicker sauce. Taste and add a pinch more Garlic King if needed.
  8. Spoon the polenta into shallow bowls, set a short rib on top, and ladle over the red-wine sauce. Finish with parsley and serve hot.

Brunk tip

Make it ahead: Chill the covered braise overnight, lift off the solidified fat, and reheat gently the next day. The flavor gets even better, and the polenta comes together right before dinner.