Entree: United States – Pacific Northwest — Willamette Valley, Oregon – Willamette Valley Pinot Noir Braised Short Ribs

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs

Total 3 hrs

Ingredients

- 4 lb (1.8 kg) bone-in beef short ribs, trimmed
- Kosher salt and freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil or canola oil
- 1 large yellow onion, finely chopped — about 10 oz (280 g)
- 2 large carrots, peeled and chopped — about 8 oz (225 g)
- 2 celery stalks, chopped — about 4 oz (115 g)
- 4 cloves garlic, smashed and chopped
- 2 tbsp (30 g) tomato paste
- 1 bottle (750 ml) Willamette Valley Pinot Noir
- 2 cups (480 ml) low-sodium beef stock
- 2 cups (480 ml) low-sodium chicken stock or additional beef stock
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (30 g) unsalted butter, chilled and cubed
- 2 tbsp (30 ml) olive oil (for vegetables)
- 1 lb (450 g) mixed root vegetables (carrots, parsnips), cut into 1-inch (2.5 cm) pieces
- For the Parmesan polenta:
  - 1 cup (170 g) coarse yellow cornmeal (polenta)
  - 4 cups (960 ml) whole milk or a mix of milk and half-and-half
  - 1 tsp (5 g) kosher salt
  - 2 tbsp (30 g) unsalted butter
  - 1/2 cup (50 g) freshly grated Parmesan cheese
- For the Willamette hazelnut gremolata:
  - 1/4 cup (30 g) toasted Oregon hazelnuts, finely chopped
  - 2 tbsp (8 g) fresh flat-leaf parsley, minced
  - 1 tsp (2 g) lemon zest
  - 1 small clove garlic, minced
  - 1 tsp (5 ml) olive oil
- Fresh parsley or thyme for garnish (optional)

Instructions

Short Description:
Slow-braised beef short ribs cooked in a Willamette Valley Pinot Noir braising liquid, finished with a glossy reduction and served with creamy Parmesan polenta and oven-roasted root vegetables for a complete main course.

Regional Notes:
This Oregon version highlights a locally produced Willamette Valley Pinot Noir as the primary braising wine, lending lighter red-fruit and earth-forward notes distinctive to Oregon pinot compared with heavier Cabernet-based braises. Local hazelnuts and an herb-forward gremolata finish deepen the Willamette Valley connection.

1. Preheat oven to 325°F (160°C).
2. Pat the short ribs dry and generously season all over with kosher salt and freshly ground black pepper.
3. Heat a large heavy Dutch oven over medium-high heat and add the vegetable oil. When shimmering, sear short ribs in batches, about 3–4 minutes per side, until deeply browned. Transfer browned ribs to a plate.
4. Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and starting to brown, about 8–10 minutes.
5. Add the chopped garlic and tomato paste; cook, stirring, 1–2 minutes until fragrant and the paste darkens slightly.
6. Pour in the bottle of Willamette Valley Pinot Noir to deglaze, scraping up browned bits from the bottom. Bring to a simmer and reduce by about one-third, about 8–10 minutes.
7. Return the short ribs to the pot. Add both stocks, rosemary sprigs, thyme sprigs, bay leaves, and Worcestershire sauce. The liquid should come about two-thirds up the ribs; add additional stock or water if needed.
8. Bring to a gentle simmer on the stovetop, then cover the Dutch oven and transfer to the preheated oven. Braise until the meat is very tender and falling from the bone, about 2 1/2 to 3 hours.
9. While the ribs braise, prepare roasted root vegetables: toss mixed root vegetables with 2 tbsp (30 ml) olive oil, a pinch of salt and pepper. Spread on a baking sheet and roast in the 325°F (160°C) oven for the last 35–45 minutes of the braise, or roast separately at 400°F (200°C) for 25–30 minutes until caramelized and tender.
10. Make the polenta: bring the milk and 1 tsp (5 g) salt to a gentle simmer in a medium saucepan. Slowly whisk in the cornmeal in a steady stream. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 25–30 minutes (follow package timing for coarse polenta). Stir in 2 tbsp (30 g) butter and 1/2 cup (50 g) Parmesan; adjust seasoning.
11. When ribs are tender, remove the Dutch oven from the oven. Transfer short ribs to a platter and tent with foil to keep warm. Discard rosemary, thyme stems, and bay leaves.
12. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing solids to extract liquid. Skim fat from the top, then simmer the strained liquid over medium-high heat until reduced and syrupy, about 8–12 minutes. Whisk in chilled cubed butter, one piece at a time, to finish a glossy sauce; adjust seasoning with salt and pepper.
13. Make the hazelnut gremolata: combine toasted chopped hazelnuts, minced parsley, lemon zest, minced garlic, and 1 tsp (5 ml) olive oil in a small bowl.
14. To serve: spoon a bed of Parmesan polenta onto each plate, top with a short rib and spoon several tablespoons of the reduced Pinot sauce over the meat. Arrange roasted root vegetables alongside and sprinkle the gremolata over the ribs for brightness and texture. Garnish with extra parsley or thyme if desired.
15. Serve hot with additional warmed Pinot Noir (optional) and enjoy.