Braised Beef Short Ribs Polenta

Discovering this braised beef short ribs recipe was like uncovering a treasure in my kitchen archives. The rich red wine sauce and tender meat felt like a warm hug on a chilly evening, making it an instant favorite for cozy dinners.

I remember the first time I served this dish when unexpected guests arrived; the aroma filled the house, and everyone was amazed at how effortlessly impressive it looked and tasted.

Ingredients

• Beef short ribs: Choosing bone-in ribs adds incredible flavor and richness to the sauce
• Kosher salt & freshly ground black pepper: Simple seasonings that highlight the meat’s natural taste
• Olive oil: Use a good quality one for better searing and depth
• Onion, carrots, celery: These aromatics build the base of the sauce and add sweetness
• Garlic & tomato paste: Bring sharpness and umami to keep every spoonful interesting
• Dry red wine: A robust wine deglazes the pot and enriches the sauce beautifully
• Beef broth & fresh herbs: Add layers and fresh scents that make the dish so comforting
• Polenta, butter, Parmesan cheese: Creamy and cheesy, polenta perfectly balances the rich ribs

Instructions

Get Everything Ready:

Preheat your oven to 325°F (160°C). Gather all ingredients so the process flows smoothly and you’re not rushing around.

Sear the Ribs:

Season ribs with salt and pepper, then sear in olive oil until browned on all sides. The sizzling sound and caramelized edges signal you’re building flavor.

Make the Base:

Sauté onion, carrots, and celery until softened and fragrant, then add garlic and tomato paste to deepen the aroma.

Deglaze with Wine:

Pour in the red wine, scraping up that flavorful fond from the bottom. Let it simmer and reduce slightly for a rich sauce base.

Add Broth and Herbs:

Return ribs to the pot with broth and fresh herbs, bringing it all to a gentle simmer before the long braise.

Braise to Tenderness:

Cover and place in the oven for 2.5 hours until ribs are fall-apart tender—the house will smell incredible by now.

Finish the Sauce:

Remove herbs, skim fat, and reduce sauce on the stove if desired for concentrated flavor.

Make the Polenta:

Boil water with salt, whisk in polenta gradually, then cook low and slow until creamy and thick. Stir in butter and Parmesan for a luscious finish.

Serve:

Spoon creamy polenta onto plates and top generously with the succulent short ribs and their luscious sauce.

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This dish became more than just a meal in my home—it marked celebrations and quiet comforts, a trusted recipe that always brought people together around the table.

Keeping It Fresh

Leftover ribs reheat beautifully and sometimes taste even better the next day as flavors meld. Just store the sauce separately if you plan to freeze it for best results.

When You're Missing Something

If you don’t have red wine on hand, a good quality grape juice with a splash of vinegar can help mimic the acidity and sweetness.

Serving Ideas That Clicked

This dish pairs amazingly with roasted seasonal vegetables or a simple green salad dressed with lemon vinaigrette for brightness.

• Don’t forget to sprinkle extra Parmesan on the polenta for a final flavor boost
• Try garnishing with fresh parsley for a pop of color and freshness
• Leftover sauce can be frozen in ice cube trays for quick future flavor enhancers

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Thanks for stopping by the kitchen with me—hope this recipe brings as much joy to your table as it does to mine.

Recipe Questions & Answers

→ What is the best way to achieve tender beef short ribs?

Slow braising the ribs in a flavorful liquid at low heat for several hours breaks down connective tissues, resulting in tender, succulent meat.

→ Can I substitute the red wine with another liquid?

Yes, you can replace red wine with beef broth or grape juice to maintain rich flavor while accommodating dietary preferences.

→ How is creamy polenta prepared for this dish?

Polenta is gradually whisked into boiling salted water, then cooked slowly while stirring until thick and creamy, finished with butter and Parmesan cheese for richness.

→ What herbs enhance the flavor of the braised ribs?

Fresh thyme, rosemary, and bay leaves add aromatic depth to the sauce and complement the beef’s rich taste.

→ How can I adjust the sauce consistency after braising?

Simmering the sauce uncovered after braising helps reduce excess liquid, concentrating flavors and thickening the sauce.

→ Are there recommended wine pairings for this dish?

Full-bodied red wines like Barolo or Cabernet Sauvignon pair well with the rich, robust flavors of the braised ribs and creamy polenta.