Creamy Polenta Braised Beef Short Ribs (Printable)
Tender beef ribs braised in red wine sauce over creamy Parmesan polenta
# What You’ll Need:
→ For the Braised Beef Short Ribs
01 - 4 bone-in beef short ribs (about 2 lbs)
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 1 large yellow onion, diced
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 cloves garlic, minced
09 - 2 tbsp tomato paste
10 - 1 cup dry red wine
11 - 2 cups beef broth
12 - 1 can (14 oz) crushed tomatoes
13 - 2 sprigs fresh thyme
14 - 2 sprigs fresh rosemary
15 - 2 bay leaves
→ For the Creamy Polenta
16 - 4 cups water
17 - 1 cup coarse-ground cornmeal (polenta)
18 - 1 cup whole milk
19 - 3 tbsp unsalted butter
20 - ½ cup grated Parmesan cheese
21 - 1 tsp salt
# How-To Steps:
01 - Preheat the oven to 325°F.
02 - Season the short ribs generously with kosher salt and freshly ground black pepper on all sides.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate and set aside.
04 - Add onion, carrots, and celery to the same pot. Sauté until softened and lightly browned, about 5 minutes.
05 - Stir in minced garlic and tomato paste; cook for 1 minute until fragrant and paste darkens slightly.
06 - Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer for 3 minutes until slightly reduced.
07 - Add beef broth, crushed tomatoes, thyme sprigs, rosemary sprigs, and bay leaves. Return short ribs to the pot, ensuring they are mostly submerged in the liquid.
08 - Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2½ to 3 hours until meat is fork-tender and easily pulls away from the bone.
09 - When ribs are nearly done, prepare the polenta: Bring water and salt to a boil in a saucepan. Gradually whisk in cornmeal in a steady stream to prevent lumps.
10 - Reduce heat to low and cook polenta, stirring frequently to prevent sticking, for 20-25 minutes until thickened and creamy.
11 - Stir in whole milk, butter, and grated Parmesan cheese. Cook for 2-3 minutes more until smooth, creamy, and well combined.
12 - Remove short ribs from the oven. Discard herb sprigs and bay leaves. Skim excess fat from the surface of the sauce.
13 - Serve creamy polenta in shallow bowls, topped with braised short ribs and ladle the sauce generously over the meat.
# Expert Tips:
01 -
- The meat becomes so tender it literally falls apart at the touch of a fork
- The polenta acts like a creamy canvas that soaks up every drop of that wine enriched sauce
- This is the kind of meal that makes Sunday cooking feel like an act of love
02 -
- Pat the meat completely dry before seasoning, otherwise it will steam instead of getting that gorgeous caramelized crust
- Dont rush the sear, those browned bits are the flavor foundation of your entire sauce
- The polenta will seem done before it actually is, give it the full cooking time for the best texture
03 -
- If your sauce seems too thin, remove the meat and simmer the liquid on the stovetop until reduced to your liking
- Adding a splash of heavy cream to the polenta at the end makes it restaurant quality luxurious
- Short ribs can vary in size, so check for tenderness after 2 hours rather than going strictly by time