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Braised Short Rib & Polenta

Braised Short Rib & Polenta

Prep time: 10 minutes

Tonight’s dinner is a straight up classic: Tender braised short rib & a delicious red wine jus… Broccoli with a little fried garlic and Calabrian chile zing… And, very important, creamy-cheesy polenta to soak up all the saucy goodness.  

If you manage to save some leftovers (bravo, you!) we highly recommend a shorty, polenta & fried egg combo for breakfast or lunch. Bada-bing, bada-boom. 

In your bag

  • Red wine braised boneless short rib with caramelized onion
  • Braising liquid
  • Red wine jus
  • Creamy polenta with ricotta & herbs
  • Roasted broccoli with fried garlic

At home

  • 1 medium saucepan
  • 1 small saucepan
  • Aluminum-foil lined sheet tray
  • Microwave-safe bowl

The Broccoli

  1. Heat oven to 400F. Spread your broccoli on an aluminum foil-lined sheet tray and heat for 8-10 minutes.
  2. Alternatively, warm in the microwave for 1-2 minutes, until hot.

The Shorty

  1. Place a medium saucepan on the stove over medium heat and pour in the braising liquid. Bring to a simmer.
  2. Add short rib to the pot, turn heat down to medium-low, and cover with a lid. Set a timer for 5 minutes, flip the shorty over, and warm for another 5 min. When the short rib is tender and hot, you’re all done!

The Polenta 

  1. Transfer polenta to a small saucepan over low heat. Add a splash or two of water or stock to loosen it up. And if you want, toss in a pat of butter, too… never hurts ;)
  2. Break up your polenta with the back of a spoon and stir, stir, stir, until nice and smooth. Drizzle in more water or stock as needed until it reaches your desired consistency.
  3. Taste and season with S&P. The more liquid you used, the more seasoning you might need. 

The Jus

  1. Heat in a microwave-safe bowl for 1-2 minutes until hot.

Spoon polenta into the center of your plate, top with shorty and a drizzle of jus, plus your broccoli. Enjoy :)

That’s it! #Dinnersolved, dinner served.

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