5 from 1 vote
short ribs on a white plate sprinkled with carrots and parsley
Braised Short Ribs (No Wine!) with Creamy Polenta
Prep Time
20 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 50 mins
 

This gluten free recipe is a perfect family meal for fall. The non alcoholic sauce is rich and flavorful, even without wine or vinegar. See options to make this meal whole30.

Course: Main Course
Cuisine: American
Keyword: Braised Beef Short Ribs, Creamy Polenta, Whole30 Short Ribs
Servings: 4 people
Calories: 781.27 kcal
Author: The Dizzy Cook
Ingredients
Non-Alcoholic Short Ribs
  • 3 lbs bone-in beef short ribs You can get your butcher to make these for you. If they're on the small or fatty side, I'd recommend getting more pieces
  • 1 tbsp olive oil
  • 2 large shallots chopped
  • 1/2 cup carrots chopped
  • 4 cloves garlic
  • 1 tbsp brown sugar or honey
  • 1 1/2 tsp dried thyme
  • 1 cup organic apple juice no additives
  • 2 cups stock or broth can be homemade or clean store bought
Creamy Polenta
  • 1 cups milk
  • 2 cups broth or stock
  • 1 cup polenta I used Bob's Red Mill
  • 1/4 cup mascarpone cheese I like Vermont Creamery, but you could also use a clean cream cheese
  • kosher salt and pepper to taste
Instructions
  1. Pull short ribs out at least 10 minutes before you intend to start cooking and season them with kosher salt and pepper. Preheat oven to 350.

  2. In a heavy dutch oven, add 1 tbsp of oil and heat on med-high for a minute or two. Sear about 1 minute per side on all sides of your short ribs, until they're nice and brown. You may need to do this in two batches so you don't crowd your pan. If you put too many in at one time, they won't brown nicely.

  3. Remove short ribs from dutch oven and set aside. Pour out any excess oil so only around 1 tbsp remains. Add shallots and carrots and saute for a minute or two, till soft. Then add garlic, brown sugar, and thyme. 

  4. Return the short ribs to the pot and pour in apple juice and stock/broth. Bring everything to a boil and then cover with a sturdy lid or tight foil and place in the oven at 350 degrees for 2 to 2 1/2 hours. These can also be left longer if needed. It's tough to ruin short ribs.

  5. FOR THE POLENTA: 10 minutes before you pull out the short ribs, bring the milk and broth/stock for the polenta to a boil in a medium pan. Slowly whisk in the polenta a little bit at a time and continue whisking as it slowly thickens - about 15-20 minutes. You want it to be a mild simmer while you whisk, not a boil, so you may need to adjust your heat accordingly. Keep warm until ready to serve. If it gets too thick, you can add a little water, broth, or milk to thin out.

  6. Pull the short ribs out of the pot and skim any excess fat off the top of the liquid mixture. Simmer the liquid 5-10 minutes until thickened if it hasn't already thickened up. Then return the short ribs to the pot and coat with sauce.

  7. Stir the mascarpone and butter into the polenta and season with salt and pepper. Serve the short ribs on top of the polenta with a little sauce.

Recipe Notes
Nutrition Facts
Braised Short Ribs (No Wine!) with Creamy Polenta
Amount Per Serving (12 oz)
Calories 781.27 Calories from Fat 340
% Daily Value*
Fat 37.77g58%
Saturated Fat 16.4g103%
Cholesterol 166.69mg56%
Sodium 1152.43mg50%
Potassium 1189.16mg34%
Carbohydrates 52.67g18%
Fiber 1.81g8%
Sugar 15.99g18%
Protein 54.47g109%
Vitamin A 3568.52IU71%
Vitamin C 3.44mg4%
Calcium 135.87mg14%
Iron 6.55mg36%
* Percent Daily Values are based on a 2000 calorie diet.