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Short Ribs with Roasted Root Vegetables & Polenta

This dish lives up to its wintry good looks. It’s fork-tender short ribs and lightly charred root vegetables drizzled in a tangy-sweet pomegranate demi-glace — and garnished with peppery watercress. And it’s definitely meant to be shared: think Sunday supper with good friends.

Short Ribs with Roasted Root Vegetables & Polenta

Servings: 4 to 6


    For the short ribs:
  • 2 lb bone-in short ribs
  • Kosher salt, to taste
  • Black pepper, to taste
  • 4 Tbsp grapeseed oil, divided
  • 2 medium carrots, large diced
  • 1 medium onion, large diced
  • 2 stalks celery, large diced
  • 1 head of garlic, halved horizontally
  • 2 Tbsp tomato paste
  • 2 Tbsp all-purpose flour
  • 1 bottle (750 ml) dry red wine
  • 4 cups beef stock
  • 3 rosemary sprigs
  • 3 oregano sprigs
  • 6 thyme sprigs
  • 1 bunch watercress leaves and stems for garnish
  • For the root vegetables:
  • 1 bunch tri-colored carrots, cut on the bias into 3-inch pieces
  • 6 small to medium white Hakurei turnips, peeled and halved
  • 1 medium fennel bulb, quartered, cored, and cut into ¾-inch slices
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 Tbsp grapeseed oil
  • For the demi-glace:
  • 1 cup pomegranate juice
  • 1 1 ½-oz package demi-glace


  1. Preheat the oven to 450°.
  2. To make the short ribs: Generously season the short ribs with salt and pepper.
  3. In a heavy-bottomed Dutch oven, heat 3 tablespoons of the grapeseed oil over medium-high heat, and sear the short ribs on all sides until they are browned and caramelized, about 10 minutes. Remove the ribs from the pot, and discard any oil and fat that accumulates — but don’t clean the pot.
  4. Add 1 tablespoon of new grapeseed oil, and then add the carrots, onion, and celery and sauté until the vegetables are fragrant, about 5 to 7 minutes, scraping up all of the crispy bits from the bottom of the pot.
  5. Add the garlic and sauté for another 2 to 3 minutes.
  6. Add the tomato paste and flour, and stir to combine them with the veggies, cooking until the paste turns a dark brick-red color, about 3 minutes.
  7. Return the short ribs to the pot. Add the red wine and bring it to a boil until it reduces by half, about 15 minutes.
  8. Add the beef stock, rosemary, oregano, and thyme. Lower the heat to keep it at a gentle simmer for 4 hours, or until the short ribs are fork-tender. Transfer the short ribs to a platter, and discard the braising vegetables and herbs.
  9. To make the root vegetables: Place a sheet pan in the hot oven for 10 minutes to preheat the pan.
  10. In a large bowl, combine the carrots, turnips, and fennel. Season with salt and pepper and drizzle with grapeseed oil. Toss to coat.
  11. Spread the vegetables evenly on the preheated pan. Roast for 25 to 30 minutes, or until the vegetables are slightly caramelized. Transfer the veggies to the short rib platter.
  12. To make the polenta: In a medium saucepan, bring the water to a boil. Break up the polenta with your hands, and add it to the water.
  13. Add the butter and whisk the mixture until the polenta is smooth. Season with salt. Transfer to a serving bowl.
  14. To make the demi-glace: In a small saucepan, combine the pomegranate juice with the demi-glace. Bring the mixture to a simmer over medium high heat, stirring frequently until it thickens, about 3 to 5 minutes. Serve directly from the saucepan.
  15. Serve the short ribs with the demi-glace spooned on top and a garnish of watercress.


We’d pair these short ribs with an amarone della valpolicella. It’s a big, intense wine, full of ripe fruit, spice, and chocolate — the perfect complement for the rich meat and its pomegranate demi-glace.