Braised Beef Short Ribs Polenta (Printable)
Succulent beef short ribs slowly cooked in rich sauce, served over creamy, buttery polenta.
# What You'll Need:
→ Braised Beef Short Ribs
01 - 4 lbs bone-in beef short ribs
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons 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 tablespoons 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 polenta (cornmeal)
17 - 1 teaspoon salt
18 - 3 tablespoons unsalted butter
19 - ½ cup grated Parmesan cheese
# Directions:
01 - Set the oven to 325°F and allow it to reach temperature.
02 - Sprinkle short ribs with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown ribs thoroughly on all sides, approximately 3–4 minutes per side. Remove and set aside.
03 - In the same pot, cook diced onion, carrots, and celery for 5 minutes until softened. Stir in minced garlic and tomato paste; cook an additional minute.
04 - Pour in red wine to loosen browned bits on the bottom. Simmer gently for 3–4 minutes to reduce slightly.
05 - Incorporate beef broth, fresh thyme, rosemary, and bay leaves. Return short ribs and accumulated juices to the pot, bringing mixture to a simmer.
06 - Cover the pot and transfer to the oven. Cook for 2.5 hours until meat is tender and falls from the bone.
07 - Remove pot from oven. Discard herbs and bay leaves, skim excess fat from surface. Optionally, simmer uncovered on stove 10–15 minutes to concentrate 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 thickened and creamy, about 20–25 minutes.
09 - Stir in butter and grated Parmesan cheese. Adjust seasoning to taste.
10 - Spoon creamy polenta onto plates. Top with braised short ribs and sauce. Serve immediately.
# Expert Advice:
01 -
- The tenderness of the ribs feels like a secret shared between close friends after hours of slow cooking
- The rich red wine sauce perfectly complements the creamy polenta making every bite a little celebration
02 -
- Patience is your best friend here; rushing the braise will mean tougher meat instead of fall-off-the-bone goodness
- Skimming the fat off the sauce before serving changes the whole texture and lightens the dish beautifully
03 -
- Brown the meat well on all sides to develop intense flavors locked beneath the surface
- Let the sauce rest after cooking for a few minutes to let flavors meld and thicken naturally