Slow Cooked Beef Short Ribs

I first discovered this slow cooked beef short ribs recipe on a chilly autumn evening when I craved something truly comforting. The moment the rich aroma of red wine and herbs filled the kitchen, I knew this dish would become a favorite.

I remember once when unexpected guests arrived just as I was finishing this dish; serving it straight from the oven made the evening feel effortlessly special.

Ingredients

• Beef short ribs: I always choose bone-in for maximum flavor and tenderness after slow cooking
• Olive oil: Use good quality for a rich sear that brings out deep flavors
• Red wine: A dry, rich wine like Barolo intensifies the sauce beautifully
• Fresh herbs: Bay leaves, thyme, and rosemary add a fragrant earthiness
• Polenta: Coarse cornmeal delivers the perfect creamy texture when cooked patiently
• Parmesan cheese: Freshly grated for that sharp, nutty finish

Instructions

Get Everything Ready:

Preheat the oven and season your beef well with salt and pepper. This initial step sets the stage for all those deep flavors to develop.

Sear the Meat:

Heat olive oil in a heavy pot and brown the ribs on all sides until a crust forms, releasing those savory aromas that fill your kitchen.

Build the Flavor Base:

Sauté diced onions, carrots, and celery until soft and sweet, then add garlic and tomato paste, stirring to awaken the senses with their scent.

Deglaze and Simmer:

Pour in red wine and scrape up the browned bits, letting it reduce slightly to concentrate aroma and taste.

Layer in Goodness:

Add beef stock, herbs, and the seared ribs back into the pot, making sure everything is nestled in and ready for slow cooking.

The Long, Loving Cook:

Transfer to the oven to slowly braise the ribs until they are tender enough to fall off the bone, filling your home with a comforting, rich fragrance.

Polenta Prep:

Bring water or stock to boil then whisk in polenta gradually, lowering heat for a creamy texture as you stir often to prevent lumps.

Finishing Touches:

Stir butter and Parmesan into your polenta, seasoning carefully to complement the ribs perfectly.

Serve It Up:

Spoon the creamy polenta onto plates, gently top with ribs and spoon over the luscious sauce, garnishing with extra herbs if you like.

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This dish became my go-to celebration meal after a tough week; its warmth and depth of flavor make any evening feel celebrated and full of comfort.

Keeping It Fresh

Leftover ribs reheat wonderfully and even taste better after the flavors meld overnight. Just gently warm the ribs and polenta separately, adding a splash of stock to restore creaminess as needed.

When You’re Missing Something

If you don’t have red wine on hand, a mix of grape juice and a splash of vinegar can mimic the acidity and sweetness, though the depth won’t be quite the same.

Serving Ideas That Clicked

This meal pairs beautifully with a simple green salad dressed lightly with lemon and olive oil to cut through the richness. Garlic roasted vegetables on the side are also a lovely match.

• Don’t forget fresh herbs like thyme as a garnish—it adds a bright pop before serving
• For friends who love a bit of heat, a dash of chili flakes folded into the polenta never fails
• When storing leftovers, cool completely before refrigerating to keep textures just right

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Thanks for cooking along with me! I hope this recipe becomes one of those dishes you cherish and return to again and again.

Recipe Questions & Answers

→ How long does it take to cook the beef short ribs?

The beef short ribs require about 3 hours of slow braising to become tender and fall off the bone.

→ What is the best way to make creamy polenta?

Gradually whisk polenta into boiling water or stock, then cook slowly on low heat while stirring frequently until thick and smooth. Finish with butter and grated cheese.

→ Can I substitute the red wine in the sauce?

Dry red wine enhances flavor but you can substitute with additional beef stock or grape juice for a non-alcoholic option, though the depth of flavor will differ.

→ How do I get the short ribs to be tender and flavorful?

Season well, sear ribs until browned, then braise slowly with aromatic vegetables, herbs, and liquid to infuse flavor and tenderize the meat.

→ What cheese works best for the polenta topping?

Parmesan cheese is ideal for a nutty and salty finish, but Pecorino or a quality dairy-free alternative can also be used.

→ Can this dish be prepared ahead of time?

Yes, both the braised ribs and polenta can be made in advance. Reheat gently to preserve texture and flavor.