Braised Beef Short Ribs Polenta (Printable)
Tender beef ribs cooked in red wine sauce, served atop smooth and buttery polenta for a comforting meal.
# What You'll 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 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.
05 - Pour in red wine, scraping up browned bits from the bottom of the pan. Simmer for 5 minutes to reduce slightly.
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, and transfer to the oven. Braise for 2–2½ hours until meat is fork-tender and falling off the bone.
08 - When ribs are almost done, bring 4 cups water and salt to a boil in a saucepan. Slowly whisk in polenta, stirring constantly to prevent lumps.
09 - Reduce heat to low and cook, stirring often, for 25–30 minutes until thick and creamy.
10 - Stir in butter, Parmesan, and milk. Adjust seasoning as needed.
11 - Remove short ribs from the oven. Discard herb sprigs and bay leaves. Skim excess fat from the sauce surface if desired. Serve short ribs over creamy polenta, spooning sauce over the top.
# Expert Advice:
01 -
- The sauce becomes this incredible thing youll want to drink with a spoon
- Your whole house smells like a fancy Italian restaurant without any real effort
- Leftovers somehow taste even better the next day if they last that long
02 -
- Patting meat completely dry before searing makes the difference between browned and steamed
- That brown stuff on the bottom of the pan is pure gold so deglaze thoroughly
- Polenta requires frequent stirring or it will stick and burn without question
03 -
- Make this a day ahead and reheat gently because the flavors improve overnight
- If sauce looks too thin, remove ribs and reduce on the stovetop