Braised Beef Short Ribs Polenta (Printable)
Tender beef short ribs gently cooked in red wine sauce, paired with smooth, buttery polenta for a comforting meal.
# What You'll Need:
→ Braised Beef Short Ribs
01 - 4 lbs bone-in beef short ribs
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp 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 tbsp tomato paste
10 - 2 cups dry red wine
11 - 2 cups beef broth
12 - 2 sprigs fresh thyme
13 - 2 sprigs fresh rosemary
14 - 2 bay leaves
→ Polenta
15 - 4 cups water
16 - 1 cup coarse cornmeal (polenta)
17 - 1 tsp salt
18 - 3 tbsp unsalted butter
19 - 1/2 cup grated Parmesan cheese
# Directions:
01 - Preheat oven to 325°F.
02 - Season short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear ribs on all sides until browned, about 3 to 4 minutes per side. Remove and set aside.
03 - In the same pot, cook onion, carrots, and celery for 5 minutes until softened, stirring occasionally. Add garlic and tomato paste, cooking for 1 minute.
04 - Pour in red wine, scraping browned bits from the bottom. Simmer for 3 to 4 minutes to reduce slightly.
05 - Add beef broth, thyme, rosemary, and bay leaves. Return short ribs with accumulated juices to the pot and bring to a simmer.
06 - Cover and place the pot in the oven. Braise ribs for 2 hours and 30 minutes until meat is tender and falling off the bone.
07 - Remove pot from oven. Discard herbs and bay leaves. Skim excess fat from surface. Optionally, simmer uncovered on stovetop for 10 to 15 minutes to thicken sauce.
08 - Bring water and salt to a boil in a saucepan. Gradually whisk in polenta. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 20 to 25 minutes.
09 - Stir butter and Parmesan cheese into polenta. Adjust seasoning to taste.
10 - Plate the polenta and top with braised short ribs and sauce.
# Expert Advice:
01 -
- This dish transforms humble short ribs into melt-in-your-mouth elegance with simple techniques you'd share with a close friend
- The combination of rich sauce and creamy polenta makes every bite feel like a special occasion at home
02 -
- Don’t rush the braising time; the magic is in the slow, gentle cook that makes the meat so tender
- Reducing the sauce after braising intensifies flavor and softens any leftover sharp edges from the wine
03 -
- Searing the ribs well before braising locks in juices and adds depth to your final sauce
- Low and slow cooking is the secret to that fall-off-the-bone tenderness everyone raves about