Braised Short Ribs with Creamy Mascarpone Polenta

Recipe Courtesy of St. Supéry Estate Chef


Short Ribs
4 short ribs
Kosher salt, to taste Black pepper, to taste
2 Tbsp., canola oil
2 carrots, peeled and diced
4 celery stalks, diced
½ yellow onion, diced
3 cloves garlic
1 cup San Marzano tomatoes, crushed
2 bay leaves
3 sprigs of thyme
1 ½ cup red wine
2 cups beef broth

3 cloves garlic, finely chopped
3 Tbsp., olive oil
4 cups chicken broth
1 cup heavy cream
1 cup polenta
Kosher salt, to taste Black pepper, to taste
¼ cup parmesan cheese, grated
¼ cup mascarpone cheese
2 Tbsp. butter, unsalted


Pat dry the short ribs with a paper towel. Season liberally with salt and pepper. In a heavy bottomed Dutch oven over medium high heat, add the canola oil. Add the short ribs and sear on each side, roughly 2 minutes a side. Place the seared short ribs on a plate and set aside. Add the carrots, celery, onions, and garlic to the pan with the remaining fat. Sauté for 8-10 minutes and deglaze with red wine. Reduce the wine by at least half, then add the tomatoes, beef broth, bay leaves, and thyme. Bring to a rapid simmer. Add the short ribs, meat side up, and cover the pan. Place into a 300 degree oven for 3 hours. To make the polenta, toast the garlic in olive oil for 2-3 minutes over medium heat. Add the stock, heavy cream, and salt. Bring to a boil. Slowly whisk in the polenta. Keep stirring until the polenta is cooked, 10-12 minutes. Add the parmesan, mascarpone, and butter and whisk to combine.

In a bowl, place a scoop of the polenta in the center. Place the short rib on top of the polenta. Spoon the braising sauce over the short rib and serve immediately.

Wine Pairing: Dollarhide Estate Vineyard Cabernet Sauvignon

Our 2009 Dollarhide Estate Vineyard Cabernet Sauvignon is a full bodied wine that has begun to showcase the beauty one expects of an aged wine. The polenta is a comforting pedestal of sweet corn and creamy texture that highlights the savory caramelized flavors of braised short ribs. This older wine offers layered savory notes with softer tannins and finishes with good acidity to cut thru the richness of the marbled meat and sweet polenta.

Serves As


A great wine to celebrate

Valentine’s Day

Reviews (0)

There are currently no reviews for this recipe. Why don't you leave one of your own?

You must be logged in to leave a review. Log in here.