Braised Beef Short Ribs Polenta (Printable)
Tender beef ribs simmered in a rich sauce, paired with velvety, buttery polenta for a comforting meal.
# What's Needed:
→ Beef and Marinade
01 - 4 bone-in beef short ribs (approx. 2 lbs)
02 - Salt and freshly ground black pepper, to taste
03 - 2 tablespoons olive oil
04 - 1 large yellow onion, chopped
05 - 2 carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
08 - 2 tablespoons tomato paste
09 - 2 cups dry red wine
10 - 2 cups beef stock
11 - 2 sprigs fresh rosemary
12 - 2 sprigs fresh thyme
13 - 2 bay leaves
→ Creamy Polenta
14 - 4 cups water or low-sodium chicken broth
15 - 1 cup coarse cornmeal (polenta)
16 - 2 tablespoons unsalted butter
17 - 1/2 cup grated Parmesan cheese
18 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Set the oven temperature to 325°F.
02 - Pat the short ribs dry and season generously with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat and brown the ribs on all sides for about 8 minutes. Remove and set aside.
04 - Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add garlic and sauté for 1 more minute.
05 - Stir in tomato paste and cook for 2 minutes to deepen flavor.
06 - Pour in red wine, scraping up browned bits from the bottom, then simmer for 5 minutes to reduce slightly.
07 - Add beef stock, rosemary, thyme, bay leaves, and return short ribs to the pot. Bring to a simmer.
08 - Cover and transfer to the oven, braising for 2 to 2 1/2 hours until meat is fork-tender.
09 - While ribs cook, bring water or broth to a boil. Gradually whisk in cornmeal, then reduce heat to low and cook, stirring frequently, until thick and creamy, about 30 to 40 minutes.
10 - Stir in butter and Parmesan cheese, seasoning with salt and pepper to taste.
11 - Remove ribs from braising liquid, skim off excess fat, discard herb stems and bay leaves, and simmer the sauce on stovetop to reduce slightly if desired.
12 - Plate the short ribs atop creamy polenta and spoon sauce over the top.
# Tips for Success:
01 -
- This dish feels like a warm hug after a long day, with tender meat falling off the bone that’s almost too good to share
- The creamy polenta beneath the ribs makes every bite velvety and satisfying, a perfect balance of rich and smooth
02 -
- Don’t rush the browning process; a good sear locks in flavor and creates a rich base for your sauce
- Keeping an eye on the polenta and stirring regularly is key to avoid lumps and get that perfect creamy finish
03 -
- Make sure your pot is oven-safe and heavy bottomed to maintain a steady low heat for even braising
- Using bone-in short ribs intensifies the flavor and adds richness to the sauce like nothing else