Creamy Polenta Braised Beef Short Ribs

I stumbled into this dish on a gray Sunday afternoon when I had more time than ambition. The short ribs had been sitting in my fridge for two days, and I was tired of the same quick dinners. What started as a lazy experiment turned into something I now make whenever I want to feel like I actually know what I'm doing in the kitchen.

The first time I served this to friends, I was convinced I'd oversalted the sauce. I kept tasting it nervously while they were in the other room, debating whether to start over. Then I watched three people go quiet mid-conversation, forks paused, and one of them said it tasted like something you'd pay too much for at a restaurant. I stopped worrying after that.

Ingredients

• Bone-in beef short ribs (about 1.5 kg): The bones add deep flavor to the braising liquid, and the marbling makes the meat incredibly tender after slow cooking.
• Olive oil (2 tablespoons): You need a good sear on the meat, so don't skimp here or use a low smoke point oil.
• Salt and freshly ground black pepper: Season more than you think you should, the long braise will mellow it out.
• Onion, carrots, celery (1 onion, 2 carrots, 2 stalks): This classic trio builds the backbone of the sauce and sweetens as it cooks down.
• Garlic (4 cloves, minced): Fresh garlic is non-negotiable here, the jarred stuff won't give you the same depth.
• Tomato paste (2 tablespoons): Caramelizing this for a full minute makes a huge difference, don't rush it.
• Dry red wine (2 cups): Use something you'd actually drink, not cooking wine, it becomes the soul of the sauce.
• Beef broth (2 cups): Low-sodium is best so you control the salt level as the liquid reduces.
• Fresh thyme, rosemary, bay leaves (2 sprigs each, 2 leaves): Fresh herbs release their oils slowly during the braise, dried ones won't give you the same result.
• Polenta (1 cup coarse cornmeal): Coarse polenta has more texture and character than instant, it's worth the extra stirring.
• Whole milk (1 cup): This makes the polenta silky and rich, low-fat milk will leave it feeling thin.
• Unsalted butter (2 tablespoons): Adds a glossy finish and rounds out the flavor.
• Grated Parmesan cheese (1/2 cup): Freshly grated melts better and tastes sharper than the pre-shredded kind.

Instructions

Prep the ribs:

Pat the short ribs completely dry with paper towels and season them generously with salt and pepper on all sides. Wet meat won't brown properly, and you need that crust for flavor.

Sear the meat:

Heat olive oil in a large Dutch oven over medium-high heat until it shimmers, then sear the ribs about 3 to 4 minutes per side until deeply browned. Don't move them around too much, let them develop that dark crust.

Build the base:

Lower the heat to medium and add the onion, carrots, and celery, stirring occasionally until they soften and start to color, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant.

Deglaze and simmer:

Pour in the red wine and scrape up all those caramelized bits stuck to the bottom of the pot, then let it simmer for 2 to 3 minutes. Add the beef broth, thyme, rosemary, and bay leaves.

Braise low and slow:

Return the short ribs to the pot, making sure they're mostly covered by the liquid, then bring everything to a simmer. Cover the pot and slide it into a 325°F oven for 2.5 to 3 hours until the meat falls off the bone.

Finish the sauce:

Remove the pot from the oven, fish out the herb sprigs and bay leaves, and skim off any excess fat from the surface. If you like, shred the meat off the bones and stir it back into the sauce.

Make the polenta:

About 30 minutes before the ribs are done, bring 4 cups of water to a boil in a medium saucepan, then whisk in the polenta in a slow, steady stream. Lower the heat and cook, stirring frequently, for 25 to 30 minutes until thick and creamy.

Finish and serve:

Stir the milk, butter, and Parmesan into the polenta, then season with salt and pepper. Spoon the polenta into bowls and top generously with the braised short ribs and sauce.

Save

There's something about the way this dish fills the house with warmth that makes it feel like more than dinner. The last time I made it, my partner wandered into the kitchen halfway through and just stood there, breathing it in. We ended up eating at the counter instead of the table because neither of us wanted to wait.

What to Do with Leftovers

The short ribs actually taste better the next day after the flavors have had time to settle and deepen. I reheat them gently on the stovetop with a splash of broth, and sometimes I'll shred the meat and toss it with pasta instead of making fresh polenta. The sauce freezes beautifully for up to three months, so I always make extra.

How to Know When It's Done

The meat should be so tender that when you poke it with a fork, it just falls apart without any resistance. If you're still feeling some chew or the meat clings to the bone, give it another 30 minutes in the oven. I learned this the hard way after pulling them too early once and ending up with chewy, disappointing ribs.

Making It Your Own

Once you've nailed the basic recipe, it's easy to play around with the details. I've swapped the red wine for a dark beer when I didn't have a bottle open, and it gave the sauce a deeper, maltier flavor. You can also finish the sauce with a splash of balsamic vinegar or a knob of butter for extra richness.

• Try lamb shanks instead of short ribs for a slightly gamier, equally tender result.
• Use low-fat milk and cut the butter in half if you want a lighter polenta.
• Pair this with a robust red wine like Barolo or Cabernet Sauvignon.

Save

This is the kind of meal that makes you slow down and actually sit at the table. I hope it becomes one of those recipes you reach for when you want to make something that feels like a small celebration.

Recipe FAQs

→ How do you achieve tender, fall-off-the-bone beef short ribs?

Slow-braising the ribs in a covered pot at a low temperature for several hours allows the collagen to break down, resulting in tender meat.

→ What makes the polenta creamy and smooth?

Adding whole milk, butter, and grated Parmesan to the cooked polenta creates a rich, velvety texture.

→ Can I substitute the red wine with another liquid?

Yes, beef broth or a non-alcoholic red wine substitute can be used, though the wine adds depth and acidity to the sauce.

→ How should vegetables be prepared for the sauce base?

Diced onions, carrots, and celery are sautéed until soft to build a flavorful foundation before adding garlic and tomato paste.

→ What herbs enhance the braising liquid flavors?

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

→ Is it necessary to skim fat from the sauce?

Skimming excess fat after braising helps balance the sauce for a richer but not greasy finish.