Hi guys! We are excited to share this post with you today. We have partnered with an app called Flipp, which is a free shopping app to help you save money on groceries (& more!) by collecting all your weekly shopping circulars and finding the best deals near you. During the holidays we entertain a lot, which means we spend a lot more on groceries than usual. We have been using Flipp to source some really good deals on ingredients, and it has been inspiring our holiday menus, which make them budget friendly and delicious! We recently hosted a dinner with Flipp in NYC, where we designed a three course meal using the app. We were able to save a bunch of money, and get the food cost per person down to about $8 for a 20 person dinner. Today we are going to share our entrée recipe from that dinner, which was our White Wine Braised Short Ribs on top of White Cheddar Polenta with Balsamic Roasted Root Vegetables. We love this recipe because braising is so easy for a group. It takes the stress out of cooking because we know that it would be pretty difficult to overcook the meat. We also love braising with white wine because it gives everything just a little bit of a lighter taste, and paired with the creamy white cheddar polenta, this is the perfect cozy recipe for winter! We hope you will love it. And don’t forget to download Flipp to help you save money!
White Wine Braised Short Ribs with Balsamic-Mustard Marinated Vegetables Over White Cheddar Polenta
INGREDIENTS
braised short ribs
- 3 ½ tablespoons unsalted butter, divided
- 2 tablespoons extra virgin olive oil, divided
- 4 pounds (bone-in) short ribs, trimmed
- ½ yellow onion, diced
- 1 carrot, peeled and diced
- 1 rib of celery, diced
- ½ apple (such as jazz or gala), seeded and diced
- 2 garlic cloves, lightly smashed
- 1 tablespoon minced thyme
- 1 tablespoon minced marjoram
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 ½ cups dry white wine
- 2 cups beef stock
- salt and pepper to taste
green onion gremolata
- 3 green onions, thinly sliced
- 2 tablespoons minced parsley
- zest from 2 lemons
- 1 garlic clove, minced
balsamic-mustard marinade
- 2 tablespoons extra virgin olive oil
- 1 ½ tablespoons balsamic vinegar
- 2 teaspoons whole grain mustard
- 1 teaspoon light brown sugar
- 1 garlic clove, minced
roasted vegetables
- ½ pound baby carrots, peeled and halved lengthwise
- ½ pound baby purple beets, peeled and halved lengthwise
- ½ pound parsnips, peeled and cut into 2”x1/2” sticks
- 1 bunch radishes, scrubbed and halved lengthwise
- salt and pepper to taste
creamy white cheddar polenta
- 4 cups water
- 1 teaspoon salt
- 1 cup polenta
- 4 tablespoons unsalted butter
- 3 tablespoons heavy cream, optional
- 6 ounces shredded white cheddar cheese
- 2 ounces grated Parmesan cheese
- cracked black pepper to taste
INSTRUCTIONS
- Preheat oven to 350°F.
- For short ribs: Pour 1 tablespoon butter and 1 tablespoon oil into a large Dutch oven and place over medium-high heat.
- Generously season short ribs with salt and pepper and sear for 2 to 3 minutes on each side. Remove short ribs from pot and set aside.
- Drain excess fat from pan and add remaining oil and 1 tablespoon butter. Add onions, carrots and celery and sauté for about 8 minutes. Season with salt and pepper. Add apples and continue to sauté for an additional 3 to 4 minutes.
- Add garlic, thyme and marjoram and sauté for 1 minute. Stir in tomato paste and Worcestershire sauce.
- Deglaze pot with wine, making sure to scrape away any browned bits that may have stuck to the bottom, with a wooden spoon. Boil until liquid has been reduced by ½. Add short ribs back to the pot, in a single layer (as much as possible) and top with stock.
- Bring mixture to a boil, cover and transfer to the oven for about 2 1/2 hours or until ribs are fork tender.
- For Gremolata: Combine all ingredients into a small bowl and toss together.
- For Roasted Root Vegetables: Preheat oven to 375˚F.
- Pour all marinade ingredients into a large mixing bowl and whisk together. Top marinade with root vegetables and toss together until all vegetable pieces are well coated. Allow mixture to sit for 1 hour then season with salt and pepper and gently toss again.
- Pour mixture onto a large baking sheet, in a single layer, and roast for 30 to 35 minutes or until vegetables are caramelized on the outside and tender on the inside.
- For Creamy White Cheddar Polenta: Place water and salt into a large saucepan and bring to a boil. While stirring, pour polenta into the boiling water and continue to stir until all the polenta has been added and no lumps remain. Lower the heat to medium and simmer polenta for 35 to 40 minutes, stirring frequently.
- Once the mixture has thickened and smoothed out a bit, remove from heat and stir in the butter and cream. While stirring add the shredded white cheddar to the polenta, in small handfuls, until fully incorporated. Season with salt and cracked black pepper as needed, top with grated Parmesan and serve.
- To serve: Remove short ribs from braising liquid and set aside. Skim excess fat from top of braising liquid and strain 1 cup of braising liquid into a saucepan. Simmer mixture until reduced by 1/2 and whisk in remaining butter. Season with salt and pepper and lightly drizzle sauce over the short ribs. Top short ribs with a sprinkle of gremolata and serve.
Did you make this recipe? We want to see!
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I made this a couple months ago, but I’m revisiting it to make again for Sunday family dinner. This recipe is absolutely fantastic! I’m looking forward to making it again. It does take some time, but it is 100% worth it! I’ve recently been obsessed with polenta and came across this recipe while searching for meal ideas using polenta. It will now be part of the rotation when I want an extra nice dinner.
Did this recipe change? I remember making it a few times before when it was over a parsnip (or rutabaga?) puree and there were no marinated vegetables. This new recipe sounds delicious as well, just curious!
Hi! We realized we had 2 white wine braised short rib recipe, so kept this one over the other one :)
noooooo I was also looking for the old one! :(
What are the implications of making the short ribs without the butter? I need a non-dairy solution and don’t care for the faux butters.
It’s really just to add a little bit of body and richness to the sauce, but it should be totally fine just omitting it
this looks wonderful, love short rib recipes and cheddar polenta a nice bonus! thank you for sharing this!
I enjoy polenta, great meal!
sounds like the perfect comfort food! i love anything with polenta, and i feel like braised meat is such a classic pairing with it. plus, the gremolata sounds like such a good way to add some freshness!
I made this and it was wonderful! I was wondering if there was a way to possibly make it in a crock pot? How long would it need to cook for?
I saw this on tumblr and asked my husband to make it for me for my birthday dinner. It was so good and incredibly flavorful. We had some sautéed asparagus with it. Everyone, including my daughter’s picky boyfriend loved the pureed rutabaga & parsnips. Thanks, it was an excellent dish for my birthday!
Just made this for friends and everyone loved it! Using white wine helped keep the dish light while still accenting the beef. This was definitely an impressive dish to present, but not hard to make. This is a keeper!
I never would have thought to braise short ribs in white wine…beautiful! I love the color of the sauce, too. Very autumnal :)
Just happen to have a bottle of that Pinot Grigio in my fridge and short ribs are on sale at the market. Woot!.
Just FYI…did you know that it says White Wine Braised “Shirt” Ribs at the recipe header? Shirt ribs, short ribs, meh, it all sounds great. :)
Omg, that’s hilarious. Didn’t even notice. Thanks for the heads up!
Short Ribs are my faaavorite! I went to a new restaurant with a few friends a couple weeks ago and one of their dishes was a braised short rib grilled cheese! Whaaat! This looks amazing and I can’t wait to make it!
You guys have been killing it on the meat front lately. I love the parsnip and rutabaga puree idea, looks delicious!
I read all the ingredients and you have all my faves in there. This is definitely one of fantastic dinner ideas. Yum!
The ingredients call for pinot grigio, but Step 5 says to deglaze with red wine. Have you tried this with red wine? Either way, sounds great. Thanks for the recipe!
Both definitely work, but the red wine will give you a richer flavor and sauce. The red wine used in the instructions will be corrected shortly!
really disappointing that SFB is now shilling Ecco Domani
Feh!
Aw, Why?? Have you ever cooked with Ecco Domani before?! It’s quite nice to cook with and very affordable. :)
I love this wine, and as they say, don’t ever cook with any wine that you don’t enjoy drinking. As I read this recipe, my mind turned to lamb shanks… ?
Lamb shanks, exactly what I was thinking.
My favorite to eat also…I’m making it this evening. However, #5 says deglaze with “red” wine. Typo? I love the idea of using Ecco Domani Pinot Grigio and the parsnip and rutabaga puree – for a change. Your photos are amazing as usual.
Yep, total typo! Will be fixed shortly!
What a gorgeous main dish! I love red wine braised short ribs, but I’d never thought of using white wine! I’ll have to give it a go!
Also LOVE short ribs – they’re on the menu for Saturday night, in fact! I have always braised them with red wine, so I’m pretty intrigued by the white wine usage here instead. Luckily I still have a few days to decide which wine to buy and braise with :)
This looks amazing – so tender and falling apart! I love it with creamy mash!