Beef Short Ribs with Polenta

The first time I made beef short ribs, I accidentally bought boneless instead of bone-in cuts and nearly panicked. Standing there in my kitchen, I closed my eyes, inhaled deeply, and decided to trust the process anyway. That mistake taught me that sometimes the best cooking happens when you're forced to improvise, and these slow-cooked short ribs have evolved through many Sunday afternoons into something truly special.

Last winter, during that terrible snowstorm, we lost power for nearly a day. I had already started these ribs in the Dutch oven when everything went dark. Wrapped in blankets, we huddled around the gas stove while the ribs continued cooking, their gentle simmer the soundtrack to our unexpected adventure. The meal tasted even better by candlelight, somehow transforming our predicament into a memory we still talk about.

Ingredients

• Beef Short Ribs: Look for ones with good marbling and still attached to the bone as they contribute incredible flavor and a silky mouthfeel to the sauce.
• Dry Red Wine: I once used an expensive bottle thinking it would make a difference, but honestly, any dry red that youd enjoy drinking works perfectly here.
• Coarse Cornmeal: Traditional polenta takes longer but the textural payoff is worth every minute of stirring.
• Fresh Herbs: The difference between dried and fresh thyme and rosemary here is night and day, trust me on this one.

Instructions

Prep your ribs with patience:

Pat those beautiful ribs completely dry with paper towels before seasoning them generously. Youll hear that satisfying sizzle when they hit the hot oil, which means youre building flavor from the very beginning.

Create the flavor foundation:

When sauteing the vegetables, listen for that soft rustle as they begin to release their moisture. The carrots and onions will gradually soften and sweeten, transforming from raw ingredients into the base of your sauce.

The wine ritual:

Pour that wine in and watch as it bubbles up dramatically, releasing an intoxicating aroma. Use your wooden spoon to scrape up every bit of those browned bits from the bottom of the pot, they are little nuggets of pure flavor.

The long, slow magic:

Once everything goes into the oven, your work becomes a waiting game. Your kitchen will slowly fill with an aroma that deepens by the hour, promising the tender, falling-off-the-bone meat to come.

Polenta perfection:

Whisk constantly for the first few minutes when adding the cornmeal to prevent lumps from forming. As it thickens, youll feel the resistance against your spoon grow, a sure sign youre on the right track.

Save

My father-in-law, a man of few compliments and even fewer words, took one bite of these short ribs and polenta, then quietly got up to get a second serving before hed even finished his first plate. In our family, thats the equivalent of a standing ovation. Now he requests this dish specifically whenever they visit, which feels like winning a culinary gold medal every single time.

The Art of Patience

There was a Tuesday evening when I tried to rush these short ribs on a higher heat setting, convinced I could outsmart physics and have them ready in half the time. The meat was tough, the sauce thin, and the disappointment palpable. I learned that some dishes simply cannot and should not be rushed, this being chief among them. Three hours might seem excessive, but its precisely what transforms tough connective tissue into that gelatinous, melt-in-your-mouth texture that makes short ribs extraordinary.

Wine Pairing Suggestions

The same rule that applies to cooking with wine applies to drinking with this dish, only reach for something youd genuinely enjoy sipping. A glass of Barolo alongside these ribs creates a symphony of flavors that dance together perfectly, each enhancing the other. The tannins in a good Cabernet Sauvignon cut through the richness of the meat while complementing the depth of the sauce in a way that still surprises me after making this dish dozens of times.

Making It Your Own

One rainy afternoon when I couldnt make it to the store, I discovered that adding a handful of dried porcini mushrooms rehydrated in hot water elevated the umami factor to astonishing levels. This recipe has evolved countless times in my kitchen, proving its resilience and adaptability.

• For an unexpected twist, try adding a strip of orange peel to the braising liquid, removing it before serving.
• Substitute a portion of the liquid with a dark beer for a maltier flavor profile that works beautifully with the sweetness of the carrots.
• If youre feeling indulgent, a splash of heavy cream stirred into the polenta just before serving takes it from delicious to downright decadent.

Save

Somehow, these short ribs have become more than just a recipe in our home, they mark celebrations, comfort difficult days, and always bring people together around our table. In the end, isnt that what the very best food does?

Recipe FAQs

→ Can I make beef short ribs in a slow cooker instead?

Yes, after searing the ribs and sautéing the vegetables, transfer everything to a slow cooker. Add the liquids and herbs, then cook on low for 7-8 hours or high for 4-5 hours until the meat is fork-tender.

→ What can I substitute for red wine in the braising liquid?

For an alcohol-free version, substitute the wine with additional beef stock plus 2 tablespoons of balsamic vinegar or pomegranate juice to add depth and acidity.

→ Can I prepare this dish ahead of time?

Absolutely! The short ribs actually taste better the next day. Complete the braising, then refrigerate the meat in the sauce overnight. Skim the hardened fat before reheating. Make fresh polenta just before serving.

→ What side dishes pair well with beef short ribs and polenta?

Simple sides work best to balance the richness: sautéed greens like spinach or kale, roasted Brussels sprouts, or a light arugula salad with lemon dressing.

→ How should I store and reheat leftovers?

Store the meat with sauce and polenta separately in airtight containers for up to 3 days. Reheat the meat and sauce gently on the stovetop. For polenta, add a splash of stock or milk while reheating to restore its creamy texture.

→ Can I use instant polenta instead of traditional cornmeal?

Yes, instant polenta works well as a time-saving alternative. Follow the package instructions, but still enrich it with butter and Parmesan for the best flavor and texture.