Red Wine Braised Short Ribs with Parmesan Polenta and Roasted Delicata Squash, is a super flavorful dinner idea that will make you feel warm and cozy on a cold, winter night.

Red Wine Braised Short Ribs with Parmesan Polenta and Roasted Delicata Squash

Course: Dinner, Main Course, Main Dish
Cuisine: French, Italian
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 6
Calories: 959kcal
Author: Edyta
Red Wine Braised Short Ribs with Parmesan Polenta and Roasted Delicata Squash, is a super flavorful dinner idea that will make you feel warm and cozy on a cold, winter night.
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Ingredients

Red Wine Braised Short Ribs

  • 2.5 lbs short ribs
  • 1 Onion Vidallia, large, chopped
  • 2 Carrots Medium, chopped
  • 2 Celery Sticks chopped
  • 1 bulb Fennel chopped
  • 6 cloves Garlic
  • 1 tbsp Tomato paste
  • 2 tbsp Flour all purpose
  • 1/2 teaspoon Cinnamon
  • 2 strings Rosemary fresh
  • 4 strings Thyme fresh
  • 2 Bay Leaves
  • 2 cups Red Wine full body
  • 2 cups Beef Broth
  • Salt & Pepper to taste
  • 2 tbsp cooking oil

Parmesan Polenta

  • 3 cups Chicken Stock
  • 1/2 cup Polenta quick cook
  • 1/2 cup Parmesan Cheese grated
  • Salt & Pepper to taste

Roasted Delicata Squash

  • 1 Delicata Squash cut into half moon shapes, seeds removed
  • 1 tbsp Olive Oil Extra Virgin
  • 1/2 teaspoon Thyme dried
  • Salt and Pepper

Instructions

Red Wine Braised Short Ribs

  • Heat up the oven to 350F. 
  • In a Dutch Oven or other braising pot heat up a cooking oil. Season short ribs with salt and pepper on each side and add to to pot. Brown the meat on each side for a couple of minutes. 
  • Once the meat is browned remove it from the pot and set aside. Remove all but a tablespoon of fat from a pot and add chopped onions. Cook for about 2 minutes.
  • Add carrots, celery, fennel and garlic and cook for about 5 minutes
  • Add tomato paste and flour and mix everything together. Cook for 3 minutes. Add red wine and cinnamon and place meat back into the pot with all the juices. 
  • Cook for about 15 minutes until wine is slightly evaporated.
  • Add beef broth, cover with tide lid and transfer to oven. Braise for 2 hours. 
  • Serve with Parmesan Polenta and Roasted Delicata Squash. 

Parmesan Polenta

  • Add 3 cups of chicken stock into a pot. Bring to boil. Add polenta and stir for 5 minutes;
  • Add Parmesan Cheese, salt and pepper and mix well. 

Roasted Delicata Squash

  • Place cut up squash on a baking sheet with parchment paper. 
  • Add olive oil, thyme, salt and pepper, mix well and add to the 350F oven. Bake for 20 minutes. 

Notes

  1. Polenta cooks quickly so start working on it when there is about 15 minutes left for meat braising process.
  2. Add delicata squash to the oven with braising meat when there is about 20 minutes left for meat bracing process. 

Nutrition

Calories: 959kcal | Carbohydrates: 57g | Protein: 32g | Fat: 61g | Saturated Fat: 24g | Cholesterol: 114mg | Sodium: 754mg | Potassium: 2134mg | Fiber: 8g | Sugar: 12g | Vitamin A: 166.7% | Vitamin C: 64% | Calcium: 26.9% | Iron: 32.9%