The leaves have finally started to turn here, so I decided it's time for fall meals. I've decided to share my absolute favorite fall meal--braised beef short ribs and goat cheese polenta. Cooking instructions are as follows:

Braised beef short ribs 4 servings

  • 2 shallots
  • 1 medium sized yellow onion
  • 3 large carrots
  • fresh rosemary
  • fresh thyme
  • salt, pepper
  • olive oil
  • 5-6 slices pancetta
  • 4 cups beef broth (or one large Swanson's Beef Broth, square paper-ish container, not can)
  • 8 beef short ribs, bone-in preferably
  • 2-3 cups dry red wine
  • all purpose flour

Goat Cheese Polenta 4 servings

  • 2 cups polenta
  • 1/2 cup heavy whipping cream
  • 1 1/2 cup water
  • 1 cup milk
  • 1/2 - 3/4 cup goat cheese

I recommend prepping all your veggies first. Finely chop your onions, carrots, and shallots. Chop pancetta into small squares. Set aside. Heat dutch oven pot or cast iron skillet over medium-high heat on stove. Add 1 tablespoon of olive oil to pot. Allow oil to warm before adding chopped pancetta. Brown pancetta and render off fat. While the pancetta is cooking, dredge your short ribs in seasoned all purpose flour. Remove pancetta and set aside. Add short ribs to pot and quickly brown all sides of each rib. Remove ribs and set aside.

Preheat oven to 350F. Saute onions, shallots, and carrots in the oil/pancetta fat until onions and shallots are tender and light brown. Add beef broth and red wine. I highly recommend syrah/shiraz. A cheap bottle of Rex Goliath will do; the acidity of the syrah will give your braising sauce a really bright pop that will go well with the earthiness of the goat cheese polenta. Add ribs back to the broth/wine/veggie mixture. The ribs should be completely immersed. Bring to a rolling boil for 5 minutes before tucking the pan into the oven--ribs, wine, vegetables and all. Let your ribs cook for 1.5 hours at 350F, then 325F for an additional 30-45 minutes. Be careful not to overcook your ribs.

I recommend starting your polenta with about 10-15 minutes left to go on your ribs. Bring your water, heavy whipping cream, and milk to a boil. You can leave the cream out if you're looking for a healthier option. I just enjoy the extra richness and creaminess that the heavy cream provides. Once your cream/water/milk is at a healthy boil, remove the pot from heat. Slowly whisk the polenta into the liquid; do not add the polenta all at once. Scoop goat cheese into loose polenta mixture. Whisk vigorously.

By now your ribs should be falling-off-the-bone lovely. Serve the ribs over your polenta. Crumble the pancetta over your ribs, if you'd like.

Enjoy!