When I dream about sitting down to the perfect meal, paired with the perfect wine, this Five Spice Braised Short Ribs with Creamy Polenta and a glass of Yao Ming 2013 Family Reserve Cabernet Sauvignon rings my dinner bell to the core.
There is something so completely indulgent about sitting down to a plate of beef short ribs. It’s on my Sunday supper menu at least once a month during the fall and winter months and for good reason. Typically it’s a simple meal to prepare and it pairs deliciously with creamy polenta, rice or gnocchi. I’m a huge polenta fan, so if I’m cooking, the side dish is creamy polenta. 🙂 Although this recipe is exquisite in flavor as well as presentation, it can be served as fancy or as casually as you like.
I created this dish with Five Spice Powder along with traditional aromatics and dry red wine because I felt the flavors could definitely live up to the bold notes of the gorgeous Yao Ming 2013 Family Reserve Cabernet Sauvignon (and I adore Five Spice Powder). “The 2013 vintage will prove to be one of the most outstanding in Napa history, and this wine is one of the most artful expressions of the vintage. 96% Cabernet, 100% new French oak for 24 months. An absolute classic in the making”.
I am completely in love with this wine. Yes, they sent me a bottle to “taste test” for this recipe, and I was oh so happy to do that taste testing. Pure heaven. Ranger Craig and I sipped and savored every last drop of this wine. So impressive and unlike any Cabernet Sauvignon my palate has ever had the pleasure of tasting. If you’re looking for that special gift for that special someone in your life or you want to add to your fabulous wine collection, this is the wine to purchase.
I hope your holidays have been joyous! I wish you loads of love, delicious food and everything warm and cozy in life.
- 8-10 beef short ribs (I serve 2-3 short ribs per person)
- Salt and freshly ground black pepper
- ¼ cup of corn starch
- 2-4 tablespoons ghee (clarified butter) or vegetable oil
- 1 large yellow onion, diced
- 1 medium carrot, diced
- 1 rib celery, diced
- 4 cloves garlic, finely chopped
- 1 tablespoon plus 1 teaspoon Chinese Five Spice Powder
- 2 small bay leaves
- 1 tablespoon tomato paste
- 1 bottle of dry red wine
- 2 cups beef broth
- Chopped fresh cilantro or microgreens for garnish
- 3 cups whole milk
- 2 tablespoons butter
- ½ -1 cup quick cook polenta (or according to package directions)
- ¼ cup grated parmesan cheese
- Salt and pepper to taste
Pre-heat the oven to 350F.
Season the short ribs with salt and pepper and then dust them with the corn starch. Place a Dutch oven over medium high heat and add 2 tablespoons ghee or oil. When the ghee/oil is hot but not smoking, brown the short ribs. You will need to do this in batches as placing too many short ribs into the pot at once will lower the temperature on the bottom of the pot and the short ribs won’t brown.
Transfer the browned short ribs to a platter and then add additional ghee/oil if needed to the pot. Add the onions, carrots and celery and cook until the vegetables are wilted. Then stir in the garlic and cook for another minute or two.
Stir in the Chinese Five Spice Powder, bay leaves, tomato paste and bottle of wine, about 4 cups of wine. Add the browned short ribs back to the pot and liquid and then add enough beef broth to cover the short ribs completely.
Cover the Dutch oven and place it into the oven and braise for about 2 hours. After 2 hours check the beef to see if it is fork tender. If not, place it back in the oven for another 30 minutes and then check again.
Once the short ribs are done, remove them from the pot and strain the liquid. Put the liquid into the pot and then add the short ribs back into the liquid. Keep the short ribs warm over low heat while you prepare the polenta.
In a medium sauce pan over medium heat add the three cups of milk and two tablespoons butter, stirring occasionally until the milk comes to a boil. Then add the ½- 1 cup of quick cook polenta, depending on the package instructions. Cook the polenta for 3-5 minutes and then take it off the heat. Stir in the parmesan cheese and season to taste with salt and pepper.
To serve, pour the polenta onto a platter and place the short ribs over the polenta and then drizzle the sauce over the short ribs, or serve the sauce on the side. Garnish with chopped fresh cilantro or micro greens.
Braised beef short ribs are never short on flavor and remain one of the most sumptuous beef dishes one could serve. This recipe uses a fragrant Chinese Five Spice Powder along with traditional aromatics and dry red wine which lives up to the bold notes of this gorgeous cabernet sauvignon. The braised beef ribs are served over creamy polenta which balances flavor and texture for a lush and enticing meal.