Barbera-Braised Short Ribs with Polenta

This recipe features succulent beef short ribs braised in a rich Barbera d'Alba wine sauce until tender and flavorful. Paired with creamy Parmesan polenta, this dish is a perfect showcase for the bold flavors of the Giacomo Fenocchio Barbera. The wine's acidity cuts through the richness of the beef, while its fruity notes complement the savory flavors of the dish.

Ingredients:

• 4 beef short ribs
• 1 bottle 750ml 2010 Giacomo Fenocchio Barbera d'Alba
• 2 cups beef broth
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 tablespoon tomato paste
• 2 sprigs fresh rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup polenta
• 4 cups water
• 1 cup grated Parmesan cheese

Instructions:

Turn on the oven and heat it up to 325F 160C

Add a lot of salt and pepper to the short ribs

Put olive oil in a Dutch oven and heat it over medium-high heat

After browning the short ribs on all sides, take them out and set them aside

You can put the onion, garlic, carrots, and celery in the same pot

About 5 minutes of cooking will soften the food

Add the tomato paste and cook for two more minutes

Put the short ribs back in the pot

To the beef broth and wine, add them

Add sprigs of rosemary

Once it starts to simmer, cover it and put it in the oven

Let the meat cook for two and a half to three hours, or until it is soft and falls off the bone

As the ribs are cooking, make the polenta

Bring water to a boil in a different pot

Whisk the polenta in slowly

Turn down the heat and stir the polenta often for about 20 minutes, or until it gets thick

Add the grated Parmesan cheese and season with salt and pepper to taste

Put the short ribs on top of the creamy polenta and pour the braising liquid over the top

If you want, add fresh herbs as a garnish