Braised Cabernet Short Ribs with Creamy Teleme Polenta & Roasted Asparagus
This is the kind of dish that leans into time and rewards you for it. Short ribs, slowly braised in Cabernet, becomes silky, rich, and threaded with dark fruit, herbs, and that unmistakable savory depth that only comes from a long, patient cook. The wine helps shape the entire dish, softening into the sauce while holding onto enough structure to keep everything in balance.
Set over creamy polenta—made richer with Teleme—and paired with bright, lemon-laced asparagus, the plate finds its rhythm between weight and lift. It’s generous without being heavy, layered without feeling complicated. Easy to make, especially good for busy days that call for a hearty dinner.
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Recipe Information
- Prep Time: 50 Minutes
- Cook Time: 180 Minutes
- Total Time: 230 Minutes
- Total Servings: 4
Ingredients
Slow Cooked Short Ribs
- 3 lb bone-in beef short ribs (about 8 pieces)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 large yellow onion (diced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 4 cloves garlic (smashed)
- 2 tbsp tomato paste
- 2 cups Clark Ferrea Cabernet Sauvignon
- 2 cups beef stock (low-sodium)
- 2 sprigs fresh thyme
- 2 sprigs rosemary
- 2 bay leaves
- 1 tsp balsamic vinegar (optional, to finish)
Polenta with Teleme Cheese
- 4 cups low-sodium chicken or vegetable stock
- 2 cups whole milk
- 1½ cups polenta or coarse-ground cornmeal
- 1½ tsp kosher salt (plus more to taste)
- 3 tbsp unsalted butter
- 4 oz Teleme cheese (cut into small cubes. Reserve 2 oz for breakfast use.)
- Freshly ground black pepper
Roasted Asparagus with Lemon Zest
- 1½ lb asparagus (woody ends snapped off)
- 2 tbsp Zinc House Farm Olive Oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- Zest of 1 lemon
- Lemon wedges for serving
Directions
Slow Cooked Short Ribs
Heat oven to 325°F. Pat the ribs dry and season all sides generously with salt and pepper.
Heat olive oil in a heavy Dutch oven over medium‑high heat. Sear ribs in batches until deeply browned on all sides, 8–10 minutes total. Remove to a plate.
In the same pot, add onion, carrots, and celery. Cook until softened and lightly browned, 6–8 minutes. Add garlic and cook 1 minute.
Stir in tomato paste and cook until it darkens slightly, 1–2 minutes.
Pour in Cabernet, scraping up browned bits. Simmer for 3–4 minutes to reduce slightly and cook off the alcohol edge.
Add beef stock, thyme, rosemary, and bay leaves. Return ribs (meaty side down) to the pot; liquid should come about halfway up the meat. Add a little water or stock if needed.
Bring to a gentle simmer, cover, and transfer to the oven. Braise 2½–3 hours, until meat is very tender and nearly falling off the bone.
Skim fat from the surface. Taste and adjust salt and pepper; add a splash of balsamic for brightness if you like. Keep warm on low while making polenta and asparagus.
Polenta with Teleme Cheese
In a large saucepan, bring stock, milk, and salt just to a boil, then lower to a gentle simmer.
Slowly rain in the polenta while whisking constantly to avoid lumps.
Cook on low, stirring frequently, 25–30 minutes, until thick, creamy, and the grains are tender with a slight bite. Add splashes of hot water or stock if it gets too thick.
Remove from heat and stir in butter and Teleme until melted and silky. Taste and adjust salt; add plenty of black pepper.
Keep half of the polenta warm and soft for serving under the short ribs.
Roasted Asparagus with Lemon Zest
Heat the oven to 425°F (you can bump it up when the ribs come out to rest).
Toss asparagus with olive oil, salt, and pepper on a rimmed baking sheet. Spread in a single layer.
Roast 10–15 minutes, depending on thickness, until crisp‑tender with browned tips.
Immediately sprinkle with lemon zest and toss. Serve with lemon wedges alongside.
