Creamy Polenta Braised Beef Short Ribs (Printable)

Tender braised beef short ribs in red wine sauce served atop creamy polenta for a comforting meal.

# What You’ll Need:

→ Braised Beef Short Ribs

01 - 4 bone-in beef short ribs (approx. 3.3 lbs)
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste
04 - 1 large onion, diced
05 - 2 carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 4 cloves garlic, minced
08 - 2 tablespoons tomato paste
09 - 2 cups dry red wine
10 - 2 cups beef broth (gluten-free)
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves

→ Creamy Polenta

14 - 4 cups water
15 - 1 cup coarse polenta (cornmeal)
16 - 1 cup whole milk
17 - 2 tablespoons unsalted butter
18 - ½ cup grated Parmesan cheese
19 - Salt and freshly ground black pepper, to taste

# How to Prepare:

01 - Preheat the oven to 325°F.
02 - Pat short ribs dry and season generously with salt and pepper.
03 - Heat olive oil in a large ovenproof pot over medium-high heat. Sear short ribs on all sides until deeply browned, about 3 to 4 minutes per side. Remove and set aside.
04 - Reduce heat to medium. Add diced onion, carrots, and celery; cook until softened, approximately 5 minutes. Stir in garlic and tomato paste; cook for an additional minute.
05 - Pour in red wine, scraping up browned bits from the pot. Simmer for 2 to 3 minutes, then add beef broth, thyme, rosemary, and bay leaves.
06 - Return short ribs to the pot, ensuring they are mostly submerged. Bring to a simmer, cover, and transfer to the oven.
07 - Cook in the oven for 2.5 to 3 hours until meat is tender and falling off the bone.
08 - About 30 minutes before short ribs finish, bring water to a boil in a medium saucepan. Gradually whisk in polenta, reduce heat to low, and cook, stirring frequently, until thick and creamy, approximately 25 to 30 minutes.
09 - Stir in milk, butter, and Parmesan cheese. Season with salt and pepper to taste.
10 - Spoon polenta into bowls and top generously with braised short ribs and sauce.

# Expert Advice:

01 -
  • The meat becomes so tender it practically dissolves on your fork, no knife needed.
  • Your kitchen smells like an Italian nonna has moved in and taken over.
  • It looks and tastes impressive enough for guests but is forgiving enough for a regular weeknight if you plan ahead.
  • The creamy polenta soaks up every bit of that wine-rich sauce, so nothing goes to waste.
02 -
  • Don't skip the searing step, that browned crust is where half the flavor comes from.
  • If your sauce looks too thin after braising, pull the meat out and simmer the liquid on the stovetop until it thickens.
  • Polenta will thicken as it cools, so if it looks too thick, whisk in a splash more milk or water.
03 -
  • Make this a day ahead and refrigerate overnight, the fat will solidify on top and you can just lift it off before reheating.
  • If you're short on time, you can braise the ribs in a pressure cooker for about 45 minutes instead of 3 hours in the oven.
  • Always taste the polenta before serving and adjust the salt, it needs more than you think.

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