Chef: Jeff Fell

From : Illinois, USA

Host of the Fell Into Food podcast — exploring kitchen innovation, food trends, and commercial cooking systems

Serves: 4
Prep Time: 20 minutes
Cook Time: 2½–3 hours

Ingredients

4–5 Fischer Farms bone-in short ribs, a mix of single- and double-bone (single bone product 12811, double bone 12812), seasoned with kosher salt and black pepper to taste.
2 tablespoons avocado or vegetable oil.
1 large onion, chopped.
2 carrots, chopped.
2 celery stalks, chopped.
3 garlic cloves, smashed.
2 tablespoons tomato paste.
1 cup dry red wine (optional, adds depth).
2 cups beef stock.
2 sprigs fresh thyme.
1 bay leaf.

Method

Preheat your oven to 325°F (160°C).

Pat the ribs dry, then season liberally with salt and pepper.

Heat oil in a large Dutch oven over medium-high heat. Once hot, add the ribs and sear on all sides until deep brown (about 2–3 minutes per side). Remove and set aside.

Next, add the onion, carrots, and celery to the same pot. Sauté until softened and lightly caramelized. Stir in the garlic and tomato paste, cooking until the paste darkens.

Pour in the red wine to deglaze the pot, scraping up any browned bits, and allow it to reduce by half.

Return the short ribs to the pot. Add the beef stock, thyme, and bay leaf. The liquid should reach about ¾ of the way up the ribs.

Bring everything to a gentle simmer. Afterwards, cover the Dutch oven and transfer it to the preheated oven

Braise for 2½–3 hours, or until the meat is tender and begins to pull away from the bone.

Remove the ribs and strain the braising liquid. Then skim off excess fat and reduce the liquid on the stove top until slightly thickened.

Braised Short Ribs Recipe Optional : For a glossy finish, return the ribs to the pot, coat with the reduced sauce, and broil for 5–7 minutes to caramelize the surface.

Creamy Parmesan Polenta

Ingredients

A smooth, nutty base that complements the richness of the short ribs.

½ cup polenta
1½ cups beef stock (or braising liquid for more flavor)
¼ cup grated Parmesan cheese
Salt and pepper, to taste

Method

In a small saucepan, bring the beef stock to a gentle simmer.

Slowly whisk in the polenta. Lower the heat and cook, stirring occasionally, until thick and creamy (about 15–20 minutes).

Remove from heat, stir in the Parmesan, and season to taste. For extra richness, you may finish with butter or drizzle with truffle oil.

Roasted Carrots

Simple, earthy, and naturally sweet — they round out the dish beautifully.

Ingredients

6–8 carrots, peeled and cut lengthwise
1–2 tablespoons olive oil
Salt and pepper, to taste

Method

Preheat your oven to 400°F (205°C), or roast them while the ribs are cooking.

Toss the carrots with olive oil, salt, and pepper on a baking sheet.

Roast for 20–25 minutes, turning halfway through, until caramelized and tender.

Plating It All Together

Begin by spooning a layer of creamy polenta onto each plate. Place a Fischer Farms short rib on top — single or double bone, depending on your portion preference. Arrange the roasted carrots alongside. Finally, drizzle the reduced braising liquid over the dish and garnish with microgreens, thyme leaves, or shaved Parmesan.

There’s something timeless about this Braised Short Ribs Recipe offering a combination of tender short ribs, silky polenta, and sweet roasted carrots. Together, they strike a balance between rustic comfort and refined presentation. When you start with high-quality, locally sourced beef from Fischer Farms, the flavors shine even more. Whether cooking for family or friends, rely on great ingredients, thoughtful technique, and a little patience — the results are always worth it.