Posagna: Red Wine Braised Short Rib Polenta Lasagna

Ingredients

• 3 lb Short ribs (bone-in)
• Salt (to taste)
• Black pepper (to taste)
• 2 tbsp Olive oil (for searing)
• 1 Yellow onion (diced)
• 2 Carrots (diced)
• 2 Celery stalks (diced)
• 4 Garlic cloves (minced)
• 2 tbsp Tomato paste
• 2 cup Dry red wine (such as Cabernet or Chianti)
• 2 cup Beef stock
• 3 sprig Fresh thyme
• 1 sprig Fresh rosemary
• 1 Bay leaf
• 1.5 cup Yellow cornmeal (for polenta)
• 6 cup Water (for polenta)
• 4 tbsp Unsalted butter
• 0.5 cup Parmesan cheese (grated)
• 2 cup Mozzarella cheese (shredded)

Steps

1. 1

   Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper on all sides.

2. 2

   In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs in batches until browned on all sides, about 3-5 minutes per side. Remove ribs and set aside.

3. 3

   In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the garlic and tomato paste, cooking for another 2 minutes until fragrant and the paste darkens slightly.

4. 4

   Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half.

5. 5

   Return the short ribs to the pot. Add the beef stock, thyme, rosemary, and bay leaf. The liquid should almost cover the ribs. Bring to a simmer, then cover with a lid and transfer to the oven.

6. 6

   Braise for 3 to 3.5 hours, or until the meat is completely tender and falling off the bone.

7. 7

   While the meat braises, prepare the polenta. Bring 6 cups of salted water to a boil in a large saucepan. Slowly whisk in the cornmeal.

8. 8

   Reduce heat to low and cook, stirring frequently, for about 30-40 minutes until thick and creamy. Stir in the butter and parmesan cheese.

9. 9

   Line a large baking sheet with parchment paper. Spread the hot polenta into a thin, even layer (about 1/4 inch thick). Let it cool completely and set, then cut into rectangles the size of your lasagna dish.

10. 10

    Once the short ribs are done, remove them from the liquid. Shred the meat, discarding the bones and excess fat. Strain the braising liquid, skimming off excess fat, and mix some of the liquid back into the shredded meat to keep it moist.

11. 11

    To assemble, grease a baking dish. Place a layer of polenta rectangles at the bottom. Top with a layer of shredded short rib ragu and a sprinkle of mozzarella.

12. 12

    Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella on top.

13. 13

    Bake at 375°F (190°C) for 20-25 minutes until the cheese is bubbly and golden brown. Let rest for 10 minutes before serving.

Notes

You can prepare the short rib ragu and the polenta sheets a day in advance. If the polenta is too firm to spread when cold, ensure you spread it while it is still hot from the pot.

Nutrition per serving

• main dish
• dinner
• gluten-free
• braised
• comfort food
• short ribs
• polenta