Beef Short Ribs with Polenta (Printable)
Richly braised beef short ribs served atop a bed of creamy, buttery polenta for ultimate comfort.
# What You'll Need:
→ Beef Short Ribs
01 - 4 lbs bone-in beef short ribs
02 - Kosher salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 tablespoons olive oil
05 - 1 large onion, diced
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 cloves garlic, minced
09 - 2 tablespoons tomato paste
10 - 2 cups dry red wine
11 - 2 cups beef broth
12 - 1 cup crushed tomatoes
13 - 2 sprigs fresh thyme
14 - 2 sprigs fresh rosemary
15 - 2 bay leaves
→ Creamy Polenta
16 - 4 cups water
17 - 1 cup polenta (coarse cornmeal)
18 - 1 cup whole milk
19 - 3 tablespoons unsalted butter
20 - 1/2 cup grated Parmesan cheese
21 - Salt, to taste
22 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 325°F (165°C).
02 - Pat the beef short ribs dry and season liberally with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides in batches, then transfer to a plate.
04 - Add diced onion, carrots, and celery to the pot. Sauté for about 5 minutes until softened. Add minced garlic and cook for 1 more minute.
05 - Stir in the tomato paste and cook for 2 minutes to develop flavor.
06 - Pour in the red wine, scraping up browned bits from the bottom. Simmer for 5 minutes to reduce slightly.
07 - Add beef broth, crushed tomatoes, thyme, rosemary, and bay leaves. Return the short ribs and any accumulated juices to the pot and bring to a simmer.
08 - Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours until the meat is tender and falling off the bone.
09 - About 30 minutes before the ribs finish, bring water to a boil in a saucepan. Gradually whisk in polenta, reduce heat to low, and cook, stirring frequently, for 20 to 25 minutes until creamy.
10 - Stir in whole milk, unsalted butter, and grated Parmesan cheese. Season with salt and pepper and keep warm.
11 - Remove the ribs from the oven. Discard herb sprigs and bay leaves. Skim excess fat from the sauce. Adjust seasoning if necessary.
12 - Ladle the short ribs and sauce over the creamy polenta. Garnish with additional Parmesan and fresh herbs as desired.
# Expert Advice:
01 -
- The ribs actually do fall off the bone, and it's never a disappointment when you deliver on that promise.
- You get to look impressive while mostly ignoring the pot for three hours—the oven does all the real work.
- Polenta is one of those sides that feels fancy but is genuinely easier than mashed potatoes.
- It's gluten-free, naturally, so you're not sacrificing anything for inclusivity.
02 -
- Don't skip the browning step—the color on those ribs is where half the flavor comes from, and there's no shortcut for it.
- Polenta needs constant stirring, or it'll stick to the bottom and burn; set a timer and don't get distracted.
- The braising liquid should barely simmer in the oven, not boil aggressively—cover the pot fully and resist the urge to peek too often.
- If your ribs aren't tender after 3 hours, give them another 30 minutes; better tender and patient than tough and rushed.
03 -
- If you want to marinate the ribs overnight in red wine, herbs, and a splash of vinegar, the meat will be even more tender and flavorful—just pat them dry before browning so they still develop that crust.
- A slow cooker or instant pot can work if you're in a time crunch, but nothing replaces the even, gentle heat of a low oven and the sauce reduction that happens over three hours on the stovetop.