Main Dish

Short Rib Osso Buco over Creamy Polenta

Foppiano Vineyards

12707 Old Redwood Hwy
Healdsburg, CA 95448

Succulent braised short ribs prepared osso buco style are a nod to our Italian heritage. This classic Italian dish is served over creamy polenta and pairs perfectly with a glass, or bottle, of Foppiano Petite Sirah. Saluté!

Braised Short Ribs

  • 5 pounds beef short ribs
  • Salt and freshly ground pepper, to taste
  • 1/4 cup all-purpose flour
  • 4 tablespoons olive oil
  • 4 cups diced celery
  • 1 1/2 cups diced carrots
  • 2 yellow or red onions, diced
  • 8 garlic cloves, minced
  • 3 fresh rosemary sprigs
  • 5 fresh thyme sprigs
  • 4 cups stewed diced tomatoes with juices
  • 1 bottle Foppiano Petite Sirah
  • 2 cups water
  • Shaved Asiago cheese or chopped fresh flat-leaf parsley for garnish
To prepare the short ribs, preheat the oven to 400°F. 

Season the short ribs with salt and pepper and dust with the flour. 

In a large Dutch oven over medium-high heat, warm 3 tablespoons of the olive oil. Working in batches, add the short ribs and sear until browned on all sides, about 2 minutes per side. Do not crowd the pot or the meat will not sear properly. Transfer to a platter.

Warm the remaining 1 tablespoon olive oil in the pot, add the celery, carrots and onions and cook, stirring occasionally, until the onions are translucent, about 8 minutes. Add the garlic, rosemary and thyme and cook, stirring occasionally, until fragrant, about 3 minutes, making sure the garlic does not burn. Add the tomatoes with juices and bring to a simmer, then simmer for 2 to 3 minutes. Add half the bottle of wine, saving a glass for yourself, and bring to a simmer, then simmer for 4 minutes.

Add the short ribs to the pot along with the water and the remaining wine. Cover the pot, transfer to the oven and cook for 30 minutes. Reduce the oven temperature to 300°F and continue cooking until the meat is very tender, about 3 hours more. 

Remove the pot from the oven and let the short ribs rest in the cooking liquid, uncovered, for 1 hour.

Transfer the short ribs to a bowl. Set the pot with the braising liquid on the stovetop and cook, stirring constantly, until the liquid thickens. 

Serve the short ribs over the creamy polenta (recipe below) and top with the braising liquid. Garnish with shaved Asiago cheese or chopped parsley.  

Creamy Polenta

  • 1 3/4 cups water
  • 1/2 cup milk
  • 1 pinch salt
  • 2 cups yellow cornmeal
  • 4 tablespoons unsalted butter
  • 1 pinch freshly ground pepper
  • 1/4 cup crumbled feta cheese (optional)
While the short ribs rest in the cooking liquid, prepare the polenta: In a heavy 3-quart saucepan over high heat, combine the water, milk and salt and bring to a boil. Add the cornmeal in a thin stream, whisking constantly. Reduce the heat to medium and cook, whisking, for 2 minutes. Reduce the heat to low, cover the pan and cook at a bare simmer for 45 minutes, stirring with a long-handled spoon for 1 minute after every 10 minutes of cooking. 

Remove from the heat and whisk in the butter until incorporated, then stir in the pepper. For a creamy flavor, stir in the feta cheese. 

Foppiano Vineyards

12707 Old Redwood Hwy
Healdsburg, CA 95448