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Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach


For the Red Wine-Braised Beef Short Ribs:
2 beef short ribs
Salt and black pepper to taste
2 tablespoons olive oil
1 cup red wine
1 cup beef broth
1 onion, diced
2 cloves garlic, minced
2 sprigs fresh thyme
1 bay leaf
For the Creamy Polenta:
1 cup coarse cornmeal
4 cups water
1 cup whole milk
2 tablespoons butter
1/2 cup grated Parmesan cheese
Salt to taste

For the Sautéed Spinach:
4 cups fresh spinach, washed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
Salt and black pepper to taste


Red Wine-Braised Beef Short Ribs
Preheat the oven to 325°F (163°C).
Season the beef short ribs with salt and black pepper.
In an oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned.
Add diced onions and minced garlic, sautéing until softened.
Pour in red wine, beef broth, and add thyme, bay leaf. Bring to a simmer.
Cover the pot and transfer it to the preheated oven. Braise for 2 to 2.5 hours or until the beef is fork-tender.

Creamy Polenta
In a separate saucepan, bring water to a boil. Slowly whisk in the cornmeal, stirring continuously to avoid lumps.
Reduce heat to low, add milk, and continue stirring until the mixture thickens.
Once the polenta reaches a creamy consistency, stir in butter, Parmesan cheese, and salt to taste. Keep warm.

Sautéed Spinach
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add the fresh spinach to the skillet, tossing gently until wilted.
Season with salt and black pepper. Remove from heat.

Serving/Nutritional Facts

Calories: 800 kcal
Protein: 45g
Carbohydrates: 50g
Fat: 45g
Saturated Fat: 18g
Cholesterol: 120mg
Fiber: 6g
Sugar: 4g
Sodium: 1100mg

About Me

I’m Byron Ella, hailing from the beautiful Philippines. My culinary journey began as a commis galley with Crystal Cruises back in 2016, where I honed my skills and passion for the art of cooking. Transitioning to Seabourn Cruiselines, I embraced the role of a Demi Chef de Partie, delving deeper into the intricate world of gourmet cuisine.

Overall Time of Preparation & Other Info

Preparation: 20 minutes
Cooking (Braising): 2 to 2.5 hours
Cooking (Polenta and Spinach): 30 minutes
Total: Approximately 3 hours and 30 minutes

In the realm of culinary excellence, certain dishes stand out as masterpieces, weaving flavors and textures into a harmonious symphony for the palate. Among these, the Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach emerges as a triumphant composition, a culinary artwork that invites you to embark on a journey of gastronomic delight.

The Symphony of Flavors: Red Wine-Braised Beef Short Ribs

At the heart of this culinary masterpiece are succulent beef short ribs, bathed in a luxurious red wine reduction. This classic braising technique transforms the tough fibers of the meat into a tender, melt-in-your-mouth sensation. The choice of red wine adds depth and complexity, infusing the dish with rich, velvety undertones that elevate it to a level of sophistication.

The process begins with a meticulous selection of beef short ribs, ensuring the meat is marbled with just the right amount of fat for optimum flavor and tenderness. The ribs are then generously seasoned, seared to perfection, and nestled into a bath of red wine, broth, and aromatic herbs. The slow, gentle braise allows the meat to absorb the nuanced flavors of the liquid, creating a symphony of taste that is simultaneously robust and refined.

The Pillar of Comfort: Creamy Polenta

As the red wine-braised beef short ribs take center stage, a supporting pillar of comfort emerges in the form of creamy polenta. This Italian cornmeal dish, when prepared with precision and care, becomes a velvety canvas upon which the robust flavors of the beef can shine.

The polenta is cooked to a silky consistency, enriched with butter and Parmesan cheese. Its mild, comforting nature provides a perfect counterbalance to the bold flavors of the beef. As you scoop a forkful of creamy polenta alongside a succulent short rib, you embark on a journey that marries the rustic warmth of Italian tradition with the indulgence of modern gastronomy.

The Verdant Dance: Sautéed Spinach

Completing this culinary trio is a vibrant accompaniment of sautéed spinach, bringing a burst of freshness and nutritional value to the ensemble. The spinach is delicately cooked with garlic and olive oil, preserving its vibrant green hue and crisp texture. Its earthy notes provide a refreshing contrast to the richness of the beef and the creaminess of the polenta.

Beyond its exquisite taste, the visual presentation of Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach is a feast for the eyes. Picture a generously portioned beef short rib draped in a glossy red wine reduction, served atop a bed of creamy polenta adorned with sautéed spinach. The vibrant colors and contrasting textures create a plate that is as aesthetically pleasing as it is delicious.

To truly appreciate the symphony of flavors within this dish, one must embark on a culinary journey with each bite. Imagine cutting through the tender beef short rib, its succulence enhanced by the red wine reduction. The creamy polenta cradles the meat, offering a velvety backdrop that melts in your mouth. A forkful of sautéed spinach provides a crisp, verdant interlude, cleansing the palate for the next savory encounter.

To elevate this dining experience further, consider the art of wine pairing. The robust flavors of the red wine-braised beef short ribs find a perfect companion in a full-bodied red wine like Cabernet Sauvignon or Merlot. The tannins and fruity undertones of the wine harmonize with the richness of the dish, creating a symphony of flavors that dance on the taste buds.

While this dish is undeniably indulgent, it also offers a balance of nutritional elements. The beef short ribs provide a hearty dose of protein and essential minerals, while the spinach contributes vitamins and antioxidants. The creamy polenta, when prepared with a mindful touch, can be a source of complex carbohydrates and dietary fiber. As with any culinary indulgence, moderation is key, and this dish invites you to savor its richness with a sense of culinary appreciation.

The Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach is not merely a meal; it is a culinary overture that captivates the senses. From the robust flavors of the braised beef to the comforting embrace of creamy polenta and the lively freshness of sautéed spinach, every element is a note in a symphony of indulgence. So, as you savor each bite, let yourself be transported to a world where flavor reigns supreme, and culinary artistry knows no bounds. Indulge, appreciate, and relish in the magic of this gastronomic masterpiece.

Behind the curtain of this culinary masterpiece lies a meticulous approach to technique that transforms the ordinary into the extraordinary. The searing of the beef short ribs, a crucial initial step, creates a caramelized crust that seals in juices and enhances flavor. The slow braising process, often requiring hours of patient simmering, allows the connective tissues to break down, rendering the meat exceptionally tender.

The creamy polenta, too, demands a skilled hand. The slow addition of cornmeal to simmering liquid and the continuous stirring require attention and dedication. The result is a velvety canvas that not only complements the beef but also stands as a testament to the importance of precision in culinary artistry.

The Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach is more than a fusion of flavors; it is a tapestry woven from diverse culinary influences. The red wine reduction nods to French braising techniques, the creamy polenta hails from Italian kitchens, and the sautéed spinach mirrors Mediterranean simplicity. Each element contributes a brushstroke to the canvas of this culinary masterpiece, showcasing the rich heritage of global gastronomy.

While this dish exudes warmth and richness, its adaptability makes it suitable for various seasons. Picture it as a hearty winter comfort food, the red wine reduction echoing the robustness needed to combat the cold. In summer, serve it in smaller portions with a fresh salad, letting the sautéed spinach take center stage. The dish’s versatility makes it a year-round celebration of flavor, welcoming seasonal produce and culinary creativity.

As with any work of art, the Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach invites personalization. Chefs and home cooks alike can add their flair by experimenting with herb choices in the red wine reduction, adjusting the creaminess of polenta to personal preference, or introducing additional ingredients like mushrooms or roasted garlic for an extra layer of complexity. This dish encourages a culinary conversation, a dialogue between the recipe and the cook’s creativity.

This gastronomic masterpiece transcends the boundaries of a mere meal; it is an invitation to gather around the table, share stories, and create lasting memories. The process of preparing such a dish becomes an event, a shared experience that binds friends and family together. Whether it’s a cozy dinner for two or a celebratory feast, the Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach transforms any occasion into a culinary celebration.

Imagine the symphony of sounds as the beef short ribs sizzle in the pan, the visual drama as the red wine reduction glazes over the meat, and the aroma that permeates the kitchen, inviting anticipation. The experience of preparing and enjoying this dish engages all the senses, creating a multisensory journey that elevates it beyond a mere recipe to a full-fledged culinary experience.

For those less familiar with the world of cooking, this dish serves as an educational tool. The careful attention to technique, the layering of flavors, and the balance of textures provide valuable lessons in the art and science of culinary creation. It encourages home cooks to step outside their comfort zones, try new techniques, and embrace the joy of creating something extraordinary from simple ingredients.

In the grand tapestry of culinary experiences, the Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach stands as a testament to the ever-evolving nature of gastronomy. Its roots in tradition, fusion of global influences, adaptability to seasons, and encouragement of personalization make it a dish that reflects the dynamic and creative landscape of modern cooking. As you embark on the journey of preparing and savoring this culinary masterpiece, let it inspire you to explore, create, and appreciate the endless possibilities that the world of food has to offer.

The Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach not only celebrates culinary heritage but also embodies the spirit of innovation. In the ever-evolving world of gastronomy, chefs and home cooks alike are driven to push boundaries, experiment with techniques, and introduce novel ingredients. This dish, rooted in tradition, invites creative exploration, encouraging cooks to infuse their personalities and cultural influences into the preparation.

Consider the evolution of the red wine reduction—once a classic French technique, it now serves as a bridge between culinary traditions. Chefs may experiment with different wine varieties, adding nuances of flavor that reflect the terroir of a specific region. This evolution not only pays homage to traditional methods but also propels the dish into the realm of contemporary culinary art.

As the culinary landscape undergoes transformation, so does our awareness of sustainable and ethical practices. The conscious choice of ingredients for the Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach becomes a significant consideration. Opting for locally sourced, grass-fed beef not only enhances the dish’s flavor but also supports sustainable agriculture.

Incorporating seasonal, organic vegetables for the sautéed spinach not only contributes to the dish’s vibrancy but also aligns with principles of responsible sourcing. This awareness elevates the culinary experience, allowing participants to savor not only the flavors on their plates but also the ethical choices that contribute to a more sustainable future.

The art of cooking is not static; it adapts to the tools available. In the modern kitchen, technology has become a valuable ally, offering precision and efficiency. Immersion circulators for sous vide cooking can transform the beef short ribs into a tender masterpiece with unparalleled consistency. Induction cooktops allow for precise temperature control during the lengthy braising process, ensuring perfection in every bite.

The polenta benefits from advancements as well. Instant polenta, prepared in a fraction of the time, can offer convenience without compromising quality. High-speed blenders and food processors streamline the preparation, achieving a flawlessly smooth texture. Embracing technology in the kitchen becomes an ode to efficiency, allowing cooks to focus on the creative aspects of their culinary endeavors.

Food is more than sustenance; it is a storyteller, weaving narratives of culture, history, and personal experiences. The Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach becomes a medium through which culinary stories are shared. Each step in the preparation, from choosing ingredients to executing techniques, becomes a chapter in the culinary narrative.

Consider the shared stories at the dining table. This dish, with its rich flavors and cultural amalgamation, sparks conversations about travel, heritage, and individual culinary journeys. It becomes a shared experience that transcends borders, connecting individuals through a universal love for good food and the stories it tells.

In an era where wellness is paramount, the Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach stands as a testament to the nourishing power of mindful cooking. Beyond its rich flavors, this dish offers a holistic culinary experience that addresses not only physical satiety but also emotional fulfillment.

The act of preparing such a dish can be therapeutic, a meditative process that allows cooks to disconnect from the stresses of daily life. The communal aspect of sharing the meal contributes to a sense of belonging and shared joy. It is a reminder that food, when approached with mindfulness, has the potential to nourish both body and soul.

This gastronomic masterpiece is not just a recipe; it is a gateway to global tastes. As culinary enthusiasts embark on the journey of creating Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach, they are not merely following instructions; they are traversing continents through flavor.

Consider the global influence—the French-inspired braising technique, the Italian essence of creamy polenta, and the Mediterranean touch in sautéed spinach. This dish is an embodiment of the interconnectedness of culinary traditions, encouraging cooks to explore beyond their comfort zones and embrace the vast tapestry of global tastes.

In the grand tapestry of culinary experiences, the Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach becomes a legacy—an art form passed down through generations. As seasoned chefs share their knowledge and home cooks experiment in their kitchens, the dish becomes a living testament to the enduring nature of culinary traditions.

Imagine a family gathered around the kitchen, each member contributing to the preparation. The aromas wafting through the air, the laughter shared over the stove—these moments become part of the culinary legacy, etching the recipe into the family’s culinary history. This dish, born from tradition and innovation, becomes a bridge connecting past, present, and future.

As we conclude our exploration of the Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach, we recognize that it is more than a recipe; it is a culinary odyssey. From the traditional roots to modern innovations, from sustainability to culinary narratives, from wellness to global exploration, this dish encapsulates the multifaceted nature of the culinary world.

It is an invitation to embark on a journey—one that celebrates flavors, techniques, stories, and connections. So, as you prepare to create or savor this gastronomic masterpiece, let it be more than a meal; let it be a celebration of the ever-evolving, diverse, and enchanting world of food.