Braised Beef Short Ribs Polenta

Discovering this braised beef short ribs recipe felt like finding a cozy corner in a bustling kitchen. The way the meat slowly softens and the sauce thickens was a comforting revelation on chilly evenings.

I still remember the first time unexpected guests arrived and I pulled these ribs from the oven just in time—their eyes lit up and so did mine knowing I nailed it without rushing.

Ingredients

• Beef Short Ribs: I always choose bone-in ribs for that extra depth of flavor and richness the bones bring
• Red Wine: Picking a dry full-bodied red really lifts the sauce and makes the dish elegantly hearty
• Polenta: Coarse cornmeal works best here for a creamy texture, stirring frequently is key to avoid lumps

Instructions

Get Everything Ready:

Warm the kitchen with the smell of browning short ribs as you season and sear each side until a rich crust forms, that caramel aroma sets the stage

Veggie Sofrito:

The softened onions, carrots, and celery create the comforting base, with garlic and tomato paste adding a punch of depth

Wine Magic:

Deglaze with red wine, scraping every brown bit – that’s flavor gold melting into the sauce

Slow and Steady:

Bring in broth and herbs and lower the heat to slow braise, filling your home with anticipation through the rich aroma

Polenta Prep:

Whisk polenta into boiling water and stir often until velvety smooth, rich butter and Parmesan melting in like a dream

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This dish became more than food one evening when the aroma drew my family together, turning a chilly night into warm laughter and stories shared around the table.

Keeping It Fresh

Leftover ribs benefit from a gentle reheat over low heat to keep the meat tender and sauce thick. Adding a splash of water or broth helps loosen the polenta if it firms up too much.

When You're Missing Something

If you don’t have fresh herbs, dried thyme and rosemary work in a pinch—just use less since they’re more concentrated. A splash of balsamic vinegar can also brighten the sauce when missed.

Serving Ideas That Clicked

Serving with a simple green salad balances the richness of this dish perfectly. For guests, a sprinkle of fresh parsley or extra Parmesan at the table makes it feel extra special.

• Don’t forget to reserve some sauce for spooning generously over the plate
• One more thing: warm your plates to keep the meal cozy longer
• Always have a crusty bread ready to soak up those last luscious drops

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Thanks for sharing this kitchen moment with me—it’s one of those recipes that invites you back again and again.

Recipe Questions & Answers

→ What is the best cut of beef for this dish?

Bone-in short ribs are ideal as they provide rich flavor and tender meat when braised slowly.

→ How long should the beef be cooked for tenderness?

Braising the ribs for about 2.5 hours at low oven heat ensures the meat becomes tender and falls off the bone.

→ Can I substitute the wine with another liquid?

Dry red wine adds depth, but you may substitute with additional beef broth or a non-alcoholic red grape juice for similar richness.

→ How do I achieve creamy polenta texture?

Cooking polenta slowly with frequent stirring and finishing with butter and grated Parmesan produces a smooth, rich texture.

→ What herbs complement the braising liquid?

Fresh thyme, rosemary, and bay leaves infuse the sauce with earthy, aromatic notes that balance the richness of the beef.