It's officially fall and time to dig out those comfort food recipes that wrap us in warm flavors and stick to our ribs. We want double duty recipes that we can feed to our families and also serve to dinner guests. I think this recipe for Braised Short Ribs checks all the boxes.

I headed to one of our local grocery stores to purchase the ribs. There were packages of bone-in and boneless beef short ribs. I was trying to decide which to buy so I asked to speak with the butcher or meat cutter and asked him to help me choose the right ribs for my recipe which he was happy to do. He said it was really up to me. Since the cost per pound was the same for both, I opted for boneless – all meat, no waste. If you haven't cooked short ribs before, talk to your butcher or meat cutter. He or she can answer any questions you may have and help you select the right amount of ribs for the number of servings you're making.

It does take a little time to get everything prepped to go in the oven but the end result is worth it. The long cooking time renders the ribs fork tender and oh so tasty. Serve them over rice, mashed potatoes or polenta, spooning some of the sauce over the top.

As usual, my co-workers were invited to taste the ribs which were served over a creamy Parmesan polenta. According to them, it is a winner. Give these a try. You won't be disappointed.

Ingredients

Ribs:

6 pieces pancetta, diced
6 pounds meaty, bone-in or boneless, individual-cut short ribs
4 teaspoons kosher salt (2 teaspoons for the ribs, 2 teaspoons for the polenta)
1 teaspoon. freshly ground pepper
3 tablespoons olive oil, divided
1 yellow onion, chopped
3 carrots, diced
6 cloves garlic, chopped
1/3 cup all-purpose flour
2 cups hearty red wine
3 cups beef stock or broth
2 tablespoons tomato paste
2 sprigs fresh rosemary
1 bay leaf

Creamy Polenta:

1 cup whole milk
2 teaspoons salt
1 1/3 cups quick-cooking polenta
1/2 cup freshly grated Parmigiano-Reggiano

Directions

Preheat an oven to 325°F. In a Dutch oven, cook the pancetta until crisp. Remove from pan. Season the short ribs with 2 tsp. salt and the pepper. Dredge in flour.

Add 2 tablespoons of oil to the Dutch oven and heat over medium-high heat.

Add the short ribs in batches to avoid crowding and cook, turning occasionally, until browned on all sides, 5 to 6 minutes per batch. Transfer to a plate.

Add the remaining 1 tablespoon of oil to the pot and heat. Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and stir well. Slowly stir in the wine, then the stock. Stir in the tomato paste, rosemary, bay leaf and pancetta. Return the short ribs to the pot. The short ribs should be barely covered with liquid. If not, add hot water as needed. Bring the liquid to a boil. Cover the pot, place in the oven, and cook, checking every 45 minutes to be sure the ribs are covered with liquid and are cooking evenly, until very tender, about 2 1/2 – 3 hours.

Transfer the ribs to a deep serving platter (if using bone in ribs, don’t worry if the meat separates from the bones), and tent with aluminum foil to keep warm.

Let the cooking liquid stand for 5 minutes. Skim off the fat from the surface (if there is any) and discard. Bring to a boil over high heat. Cook, stirring, until reduced by about one-fourth, about 10 minutes. Discard the rosemary and bay leaf. Return the short ribs to the pot.

To make the polenta: Bring 3 cups water, the milk, and the remaining salt to a boil in a heavy saucepan over high heat. Slowly whisk in the polenta and reduce the heat to medium-low. Cook, whisking often, until the polenta is thick, about 2 minutes. Stir in the 1/2 cup Parmigiano-Reggiano. Divide the polenta among warmed deep serving bowls, top with the ribs and sauce and serve at once.

Braised Short Ribs With Creamy Polenta