Braised Beef Short Ribs Polenta

The first time I made short ribs, I stood in my kitchen wondering why anyone would spend three hours cooking something that looked so unassuming. Then that smell hit me—that deep, wine-infused aroma that filled every corner of my apartment and made neighbors actually knock on my door to ask what was happening. Now I understand why this dish appears on winter menus everywhere. Something magical happens when beef meets red wine and time.

I served this at my first dinner party in a new apartment when I barely knew anyone but wanted to make a statement. My friend Mark took one bite, closed his eyes, and literally said things I cannot repeat in polite company. That dinner turned into a monthly tradition. Now whenever anyone asks what they should cook to impress someone, this is what I tell them.

Ingredients

• 4 bone-in beef short ribs: The bone creates that rich body in the sauce you cannot get any other way
• 1½ tsp kosher salt: Season generously because these are thick cuts that need flavor penetration
• 1 tsp freshly ground black pepper: Freshly cracked makes a real difference here
• 2 tbsp olive oil: Use something with a neutral flavor and decent smoke point
• 1 large yellow onion: Foundation of flavor so do not rush this step
• 2 carrots and 2 celery stalks: Classic mirepoix that builds depth into every layer
• 4 cloves garlic: Minimum amount because garlic becomes sweet and mellow after hours
• 2 tbsp tomato paste: Concentrated umami that deepens the color and taste
• 2 cups dry red wine: Something you would actually drink because it reduces down
• 2 cups beef stock: Homemade is best but good quality store bought works
• 2 sprigs fresh thyme and rosemary: Fresh herbs are non negotiable here
• 2 bay leaves: Do not forget to fish these out before serving
• 4 cups water: For the polenta base
• 1 cup coarse cornmeal: Not instant because texture matters
• 1 tsp salt: Polenta needs proper seasoning from the start
• 2 tbsp unsalted butter: Finish that makes everything better
• ½ cup grated Parmesan: The salty nutty element that balances the richness
• ½ cup whole milk: Heavy cream works too if you want extra luxury

Instructions

Get your oven ready:

Preheat to 325°F and move your rack to the lower middle position.

Season the meat properly:

Pat those ribs completely dry with paper towels then give them a serious coating of salt and pepper on all sides.

Sear until you develop serious color:

Heat olive oil in your Dutch oven until it shimmers then brown ribs deeply on every side, about 3 to 4 minutes per side.

Build your flavor base:

Cook onion, carrots, and celery for 5 to 7 minutes until they soften then add garlic and tomato paste for 2 minutes more.

Deglaze with intention:

Pour in that wine and scrape up every bit of fond from the bottom because that is pure flavor.

Bring everything together:

Add stock, herbs, bay leaves then return ribs to the pot ensuring liquid almost covers them.

Let the oven do its work:

Cover tight and braise for 2 to 2.5 hours until meat gives absolutely no resistance.

Start the polenta at the right time:

When ribs have about 30 minutes left, boil water with salt then whisk in cornmeal slowly.

Cook polenta low and slow:

Reduce heat and stir frequently for 25 to 30 minutes until it thickens beautifully.

Finish like a restaurant:

Stir butter, Parmesan, and milk into polenta then adjust seasoning until it tastes perfect.

Plate it properly:

Skim any excess fat from the sauce then serve ribs over a pool of that creamy polenta.

Save

My grandmother claimed the secret was in the patience, not the ingredients. She would stand at the stove stirring polenta for what felt like hours, telling stories about her childhood kitchen. Now I catch myself doing the same thing, stirring and remembering.

Making It Your Own

I have tried adding pancetta to the vegetable base and let me tell you, that smoky flavor takes everything up a level. Some people add a tablespoon of balsamic right at the end for acid. Do whatever feels right to you.

The Wine Question

Use something decent because the flavor concentrates as it reduces. I usually grab a Cabernet from the middle shelf at the store. Nothing crazy expensive but nothing from the bottom either.

Serving Suggestions

A simple arugula salad with lemon vinaigrette cuts right through the richness. Crusty bread is basically mandatory for sauce situation management.

• Let ribs rest for 10 minutes before serving so they do not fall apart completely
• Make double polenta because people will ask for seconds
• That sauce freezes beautifully for next time

Save

Some dishes are just worth every minute. This is one of them.

Recipe Questions & Answers

→ How long should the beef short ribs braise?

Braise the short ribs for 2 to 2½ hours until they become very tender and easily fall apart with a fork.

→ What type of wine works best in the sauce?

Dry red wines such as Cabernet Sauvignon or Barolo are ideal to enrich the sauce with deep, robust flavors.

→ Can I substitute instant polenta?

Yes, instant polenta can be used for a quicker preparation, but cooking times and liquid ratios may need adjustment according to the package instructions.

→ How is the polenta made creamy and smooth?

The polenta is cooked slowly while stirring often, then finished with butter, Parmesan cheese, and milk to create a rich, velvety texture.

→ What herbs enhance the flavor of the dish?

Fresh thyme, rosemary, and bay leaves are added to the braising liquid to infuse the ribs with aromatic, earthy notes.