Braised Beef Short Ribs Polenta (Printable)
Tender beef ribs slowly cooked and paired with creamy polenta for a hearty, comforting dish.
# What You Need:
→ For the Braised Beef Short Ribs
01 - 4 bone-in beef short ribs (about 2.5–3 lbs total)
02 - 1½ tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 1 large yellow onion, diced
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 cloves garlic, minced
09 - 2 tbsp tomato paste
10 - 2 cups dry red wine
11 - 2 cups beef stock
12 - 2 sprigs fresh thyme
13 - 2 sprigs fresh rosemary
14 - 2 bay leaves
→ For the Creamy Polenta
15 - 4 cups water
16 - 1 cup coarse cornmeal (polenta)
17 - 1 tsp salt
18 - 2 tbsp unsalted butter
19 - ½ cup grated Parmesan cheese
20 - ½ cup whole milk (or heavy cream)
# Directions:
01 - Preheat oven to 325°F.
02 - Pat short ribs dry with paper towels and season generously with salt and pepper on all sides.
03 - In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until deeply browned, about 3–4 minutes per side. Remove meat and set aside.
04 - Add onion, carrots, and celery to the pot. Sauté for 5–7 minutes until softened. Add garlic and tomato paste; cook for 2 minutes, stirring constantly to prevent burning.
05 - Pour in red wine, using a wooden spoon to scrape up browned bits from the bottom. Simmer for 5 minutes until slightly reduced.
06 - Add beef stock, thyme, rosemary, bay leaves, and return short ribs to the pot. Liquid should nearly cover the meat.
07 - Bring to a simmer, cover with tight-fitting lid, and transfer to oven. Braise for 2–2½ hours until meat is fork-tender and nearly falling off bone.
08 - When ribs are almost done, bring 4 cups water and salt to boil in saucepan. Slowly whisk in polenta in steady stream to prevent lumps.
09 - Reduce heat to low and cook, stirring often, for 25–30 minutes until thick and creamy. Polenta is done when it pulls away from sides of pan.
10 - Remove from heat and stir in butter, Parmesan, and milk until melted and combined. Adjust seasoning with additional salt if needed.
11 - Remove short ribs from oven. Discard herb sprigs and bay leaves. Skim excess fat from sauce surface if desired.
12 - Spoon creamy polenta into serving bowls. Top with braised short ribs and ladle reduced sauce generously over meat.
# Expert Tips:
01 -
- Low and slow cooking turns tough meat into something that literally falls apart at the touch of a fork
- The red wine sauce creates its own rich gravy while it braises, meaning less work for you and more flavor on the plate
02 -
- Dont rush the searing step, those browned bits are where all the depth of flavor comes from
- The ribs are done when a fork slides in with zero resistance, if they resist give them another 30 minutes
03 -
- Sear the ribs in two batches if needed, crowding the pan lowers the temperature and prevents proper browning
- A splash of balsamic vinegar right at the end adds a bright acidic note that cuts through all that richness