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


For the Beef Short Ribs:

4 beef short ribs
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 cups red wine (preferably a robust red like Cabernet Sauvignon)
2 cups beef broth
2 sprigs fresh rosemary
Salt and black pepper to taste

For the Creamy Polenta:

1 cup polenta or cornmeal
4 cups water
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and white pepper to taste

For the Sautéed Spinach:

8 cups fresh spinach leaves, washed and stemmed
2 tablespoons butter
2 cloves garlic, minced
Salt and black pepper to taste


Beef Short Ribs:

Season the beef short ribs with salt and black pepper.
In a large, ovenproof pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until they are browned. Remove them from the pot and set aside.
In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.
Return the short ribs to the pot and pour in the red wine and beef broth. Add the fresh rosemary sprigs.
Cover the pot and place it in a preheated oven at 325°F (163°C) for about 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.

Creamy Polenta:

In a separate saucepan, bring 4 cups of water to a boil. Slowly whisk in the polenta.
Reduce the heat to low and continue to cook, stirring frequently, for about 20-25 minutes until the polenta is creamy and thick.
Stir in the heavy cream, grated Parmesan cheese, salt, and white pepper.

Sautéed Spinach:

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the fresh spinach leaves and sauté for 2-3 minutes until wilted. Season with salt, black pepper, and a pinch of grated nutmeg.


Spoon a generous portion of creamy polenta onto each plate.
Place a beef short rib on top of the polenta. Drizzle the braising liquid from the beef short ribs over the dish for extra flavor.
This dish combines the rich, tender beef short ribs with creamy polenta and vibrant sautéed spinach for a hearty and comforting meal. The red wine braise adds depth of flavor to the beef, making it a special treat for any occasion.

Serving/Nutritional Facts

Red Wine-Braised Beef Short Ribs (Per Serving):
Calories: ~480 kcal
Protein: ~30g
Fat: ~28g
Carbohydrates: ~16g
Fiber: ~3g

Creamy Polenta (Per Serving):
Calories: ~300 kcal
Protein: ~8g
Fat: ~20g
Carbohydrates: ~25g
Fiber: ~3g

Sautéed Spinach (Per Serving):
Calories: ~80 kcal
Protein: ~3g
Fat: ~6g
Carbohydrates: ~5g
Fiber: ~3g

Total Dish (Approximate, Per Serving):
Calories: ~860 kcal
Protein: ~41g
Fat: ~54g
Carbohydrates: ~46g
Fiber: ~9g

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 (Beef Short Ribs): ~3 hours
Cooking (Polenta and Spinach): ~30 minutes
Total Time (Approximate): ~4 hours and 50 minutes

Note: Cooking times may vary, and these nutritional values are approximate estimates based on standard ingredients. Adjustments may be needed based on specific brands or variations in the recipes.

Savor the richness of a culinary masterpiece with our Red Wine-Braised Beef Short Ribs served alongside velvety Creamy Polenta and vibrant Sautéed Spinach. This delectable dish is a symphony of flavors and textures that will elevate your dining experience to new heights.

Red Wine-Braised Beef Short Ribs:

Our succulent beef short ribs are slow-cooked to perfection in a luscious red wine reduction, creating a tender and flavorful delight that melts in your mouth. The red wine imparts a depth of complexity, infusing the meat with rich, savory notes that complement the natural juiciness of the ribs.

Creamy Polenta:

Nestled beside the hearty short ribs is a bed of Creamy Polenta, a silky-smooth accompaniment that adds a comforting touch to the dish. The polenta is expertly crafted to achieve the ideal balance of creaminess and texture, providing a luxurious base that enhances the overall dining experience.

Sautéed Spinach:

Adding a pop of color and nutritional goodness, our Sautéed Spinach is a delightful side that brings freshness to every bite. Lightly cooked to preserve its vibrant green hue and nutrient content, the spinach adds a crisp, earthy contrast to the richness of the beef and the smoothness of the polenta.

Pairing Suggestions:

For an elevated dining experience, consider pairing this exquisite dish with a robust red wine such as Cabernet Sauvignon or Merlot. The tannins and fruity undertones of the wine beautifully complement the deep flavors of the braised beef, creating a harmonious union for your palate.

Indulge in the gastronomic delight of Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach, a culinary masterpiece that combines rich flavors, tender textures, and a symphony of tastes. Elevate your dining experience with this gourmet creation, perfect for those special occasions or when you simply crave a taste of luxury.

Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach is a modern take on classic comfort food, combining rustic flavors with refined elements. The dish draws inspiration from traditional slow-cooking methods, where tough cuts of meat are transformed into tender masterpieces through braising.

Braising, a cooking method that involves slow-cooking in liquid, has been a culinary technique for centuries. The addition of red wine to the braising liquid adds depth and complexity to the dish, creating a rich and flavorful sauce for the beef short ribs.

Creamy Polenta, with its roots in Northern Italy, adds a comforting and velvety element to the plate. Polenta, made from ground cornmeal, has been a staple in Italian cuisine for generations, offering a versatile canvas for various flavor profiles.

Sautéed Spinach contributes freshness and nutritional balance, completing the dish with vibrant color and a touch of earthy flavor. This trio of components creates a harmonious balance of textures and tastes.

Relevance in Michelin Guide Culinary:

Dishes like Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach showcase the artistry and culinary expertise that often earn recognition in prestigious guides like the Michelin Guide. The meticulous preparation, thoughtful combination of ingredients, and the overall dining experience make it a contender for acknowledgment in the culinary world.

The attention to detail in each component, from the perfectly braised short ribs to the creamy polenta and sautéed spinach, aligns with the high standards set by Michelin-starred establishments. This dish’s ability to elevate familiar ingredients into a sophisticated and well-balanced ensemble is characteristic of Michelin-worthy creations.

Tips and Suggestions for Cooking:

Select Quality Ingredients:
Choose high-quality beef short ribs, fresh vegetables, and a robust red wine to enhance the flavors of the dish.

Patience in Braising:
Allow ample time for the beef short ribs to braise. Slow and low cooking ensures the meat becomes tender and flavorful.

Polenta Consistency:
Achieve the desired creamy texture for the polenta by adding the liquid gradually and stirring consistently. Adjust seasoning to taste.

Fresh Spinach:
Opt for fresh, vibrant spinach leaves for the sautéed spinach. A brief sauté ensures the spinach retains its color and nutritional value.

Wine Pairing:
Pair the dish with a complementary red wine like Cabernet Sauvignon or Merlot to enhance the overall dining experience.

Plate the dish thoughtfully, ensuring a visually appealing arrangement that reflects the dish’s sophisticated nature.

By incorporating these tips and suggestions, you can create a restaurant-quality experience at home and savor the excellence of Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach.

The dish “Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach” draws inspiration from a fusion of culinary elements, but it aligns closely with modern American or contemporary European cuisine. The combination of red wine-braised beef, creamy polenta, and sautéed spinach reflects a blend of traditional techniques and flavors, resulting in a dish that is both comforting and sophisticated.

Once upon a time in the charming village of Gastronville, nestled between rolling hills and vineyards, there lived a renowned chef named Isabella. Her culinary prowess was legendary, and her restaurant, “Savor Symphony,” was a haven for food enthusiasts seeking an extraordinary dining experience.

One crisp autumn evening, a mysterious traveler named Alex arrived in Gastronville, drawn by whispers of Isabella’s magical creations. Intrigued, Alex decided to dine at Savor Symphony and experience the culinary wonders firsthand.

Isabella, sensing the anticipation in the air, decided to craft a special dish for Alex. She ventured into her kitchen, selecting the finest beef short ribs, a bottle of the village’s prized red wine, and the freshest produce from her garden.

As Isabella orchestrated the preparation, the kitchen became a symphony of sizzling pans, fragrant herbs, and the rich aroma of red wine mingling with savory goodness. The beef short ribs were carefully seared to perfection, then nestled into a pot with aromatic vegetables, garlic, and a generous pour of the exquisite red wine.

The pot danced its way into the oven, slow-braising the short ribs until they yielded to the touch, transforming into succulent, flavorful masterpieces. Meanwhile, Isabella crafted a velvety polenta, stirring in cream and Parmesan cheese until it reached a heavenly consistency.

In a separate pan, she sautéed fresh spinach with a hint of garlic, creating a vibrant green companion to balance the richness of the braised beef and creamy polenta.

As Isabella plated the masterpiece, she felt a sense of culinary enchantment filling the air. The dish, a harmonious trio of flavors and textures, was presented to Alex with a flourish.

With the first bite, Alex was transported to a realm where every flavor was a note in a symphony of culinary delight. The tender beef, the velvety polenta, and the fresh spinach created a culinary crescendo that left Alex spellbound.

In the following days, whispers of Isabella’s Red Wine-Braised Beef Short Ribs with Creamy Polenta and Sautéed Spinach spread throughout the village and beyond. Travelers, gourmands, and seekers of extraordinary dining experiences flocked to Savor Symphony, all eager to taste the enchanted dish that had become a legend in its own right.

And so, the village of Gastronville became a destination for those who believed in the magic of exceptional cuisine, where Isabella continued to weave her culinary tales, one delectable dish at a time.