Braised Beef Short Ribs Polenta

I still remember the first time I made these braised beef short ribs—it was one of those chilly evenings when I craved something hearty and comforting, and the aroma filling the kitchen had everyone peeking in before dinner was even ready.

I’ll never forget when unexpected guests arrived on short notice and this recipe saved the night—putting it in the oven early gave me enough time to relax and enjoy the evening without stress.

Ingredients

• Beef short ribs: Look for bone-in pieces for maximum flavor and richness in the sauce
• Red wine: A dry variety works best, it deepens the sauce without overpowering the meat
• Fresh herbs: Rosemary and thyme bring a fragrant earthiness that wakes up the dish
• Cornmeal for polenta: Coarse grind creates the perfect creamy texture when cooked low and slow
• Parmesan cheese: Adds a salty, nutty finish to the polenta that ties everything together

Instructions

Get Everything Ready:

Preheat your oven and gather all ingredients. Pat the ribs dry and season them well—this makes sure you get that deep brown crust for amazing flavor.

Brown the Ribs:

Heat olive oil in your Dutch oven until it’s shimmering. Brown the ribs on all sides, hearing the sizzle and smelling the caramelizing meat—this step builds the foundation of your sauce.

Sauté the Veggies:

Add onion, carrots, and celery, cooking until softened and fragrant, then stir in minced garlic for that savory punch.

Build the Sauce:

Tomato paste goes in next, cooking until it deepens in color before you splash in the red wine, scraping up every flavorful bit stuck to the pot.

Combine and Braise:

Add beef stock, herbs, and ribs back to the pot, bring to a simmer then cover and place in the oven to braise slowly—this is where all the magic happens as the meat becomes meltingly tender.

Make the Polenta:

While ribs braise, bring your water or broth to a boil. Gradually whisk in cornmeal to prevent lumps, then reduce heat and stir often until thick and creamy, a process that takes patience but rewards with silky texture.

Finish and Serve:

Remove ribs when fork-tender, skim excess fat from sauce, and reduce it slightly if needed. Serve ribs and sauce ladled over the warm polenta for a truly comforting plate.

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This dish quickly became more than just a meal for us—it’s our go-to comfort reason to gather friends around the table and slow down time to savor each bite together.

Keeping It Fresh

Leftovers reheat beautifully—just warm gently on the stove and stir in a splash of broth if it feels too thick. The flavors even deepen after a day, so consider making it ahead of a big event.

Serving Ideas That Clicked

I love topping the polenta with a sprinkle of fresh parsley or a drizzle of good olive oil to brighten up the richness. Some crusty bread on the side makes great use of the extra sauce.

A Time This Recipe Saved the Day

Once, when a power outage delayed our dinner plans, this braised ribs recipe was already in the oven. When the power returned, the meat was perfectly tender and ready to enjoy, turning a stressful night into a cozy memory.

• Don’t forget to taste and adjust seasoning at the end—it can make all the difference
• Keep an extra sprig of rosemary on hand in case you want to freshen the sauce just before serving
• Remember to let the polenta rest a few minutes off the heat to thicken to perfect spoonable consistency

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Thanks for cooking along with me; I hope this recipe brings as much warmth to your table as it has to mine.

Recipe FAQs

→ How do I achieve tender beef short ribs?

Sear ribs to develop flavor, then braise slowly at low heat for 2–2.5 hours until fork-tender.

→ Can I substitute ingredients in the polenta?

Yes, use plant-based butter and omit cheese for dairy-free, or instant cornmeal for quicker cooking.

→ What wine pairs well with this dish?

A bold red like Cabernet Sauvignon or Barolo complements the rich flavors of the ribs and sauce.

→ Should I strain the sauce before serving?

Straining removes vegetable solids, yielding a smoother sauce, but leaving them can add rustic texture.

→ How do I ensure the dish is gluten-free?

Confirm stock and any packaged ingredients are certified gluten-free and avoid adding wheat-based thickeners.