Beef Short Ribs with Polenta (Print Page)

Succulent beef short ribs braised in red wine sauce until fork-tender, served atop velvety, Parmesan-enriched polenta.

# What You Need:

→ For the Beef Short Ribs

01 - 4 large beef short ribs (about 3.3 lbs)
02 - Salt and freshly ground black pepper, to taste
03 - 2 tablespoons olive oil
04 - 1 large onion, finely chopped
05 - 2 carrots, 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 stock
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves

→ For the Creamy Polenta

14 - 4 cups water or low-sodium chicken stock
15 - 1 1/4 cups coarse cornmeal (polenta)
16 - 1/4 cup unsalted butter
17 - 1/2 cup grated Parmesan cheese
18 - Salt, to taste
19 - Freshly ground black pepper, to taste

# Directions:

01 - Pat the beef short ribs dry and season generously with salt and pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
03 - In the same pot, add onion, carrots, and celery. Cook, stirring, until softened, about 5 minutes. Add garlic and cook for 1 minute more.
04 - Stir in tomato paste and cook for 2 minutes until darkened.
05 - Pour in red wine, scraping up any browned bits from the bottom. Simmer for 3-4 minutes to reduce slightly.
06 - Add beef stock, thyme, rosemary, and bay leaves. Return short ribs to the pot, ensuring they are mostly submerged in liquid.
07 - Bring to a simmer, then cover and transfer to a preheated oven at 325°F. Braise for 3 hours, or until the meat is tender and falling off the bone.
08 - Remove the short ribs and strain the sauce if desired; skim excess fat. Discard herbs and bay leaves.
09 - In a saucepan, bring water or stock to a boil. Slowly whisk in cornmeal. Reduce heat to low and cook, stirring frequently, for 25-30 minutes, until thick and creamy.
10 - Stir butter and Parmesan into the polenta. Season with salt and pepper.
11 - Serve short ribs over a generous bed of polenta, spooning sauce over the top.

# Expert Tips:

01 -
  • The sauce develops this incredible richness that makes you want to run your finger along the plate when nobody is looking.
  • Its the kind of dish that fills your home with an aroma so comforting that neighbors might start finding excuses to drop by.
02 -
  • The ribs must be seared until truly deep brown, not just golden, or youll miss out on crucial flavor development in the final dish.
  • Stirring the polenta every 3-4 minutes rather than constantly prevents it from becoming gluey while still ensuring it stays smooth and creamy.
03 -
  • Make this dish a day ahead if possible, the flavors deepen remarkably overnight and youll have the added benefit of being able to easily remove solidified fat from the top of the sauce.
  • Save the bones after dinner to make a small batch of intensely flavored stock, perfect for risotto or soup the following day.

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