Description
At its core, braised beef short ribs with polenta is a classic combination of slow-cooked meat and boiled cornmeal. Bone-in beef short ribs are first seared at high heat to lock in natural juices. Next, they gently simmer inside a pot filled with aromatic root vegetables, fresh herbs, beef stock, and dry red wine. The low temperature breaks down collagen into rich gelatin over several hours.
Ingredients
Scale
For the Short Ribs
- 3½–4 lb beef short ribs, bone-in
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1½ cups dry red wine
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp chopped fresh parsley
For the Polenta
- 1 cup yellow cornmeal
- 4 cups water or chicken broth
- 1 cup milk
- 3 tbsp butter
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Season the ribs: Pat the short ribs dry and season generously with salt and pepper.
- Sear: Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer to a plate.
- Cook the vegetables: Add onion, carrots, and celery to the pot. Cook for 5–7 minutes until softened. Add garlic and tomato paste and cook for another minute.
- Deglaze: Pour in the red wine, scraping up the browned bits from the bottom. Simmer for 3–4 minutes.
- Braise: Return the ribs to the pot. Add beef broth, thyme, rosemary, and bay leaves. The liquid should come about halfway up the ribs. Cover and cook at 325°F (165°C) for 2½–3 hours, until the meat is very tender and easily pulls away from the bone.
- Make the polenta: About 30 minutes before serving, bring water or broth and milk to a gentle boil. Slowly whisk in the cornmeal. Reduce heat and cook for 20–25 minutes, stirring frequently, until creamy.
- Finish polenta: Stir in butter, Parmesan, salt, and pepper.
- Finish the ribs: Remove the ribs and bay leaves. If desired, simmer the braising liquid uncovered for several minutes to thicken it into a rich sauce.
- Serve: Spoon creamy polenta onto plates, top with a short rib, and generously spoon the braising sauce over the top. Garnish with fresh parsley.
Notes
For the best flavor, prepare the short ribs a day ahead. Refrigerate overnight, remove the solidified fat from the surface, then gently reheat before serving over fresh polenta.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 short rib with ¾ cup polenta
- Calories: 720 kcal
Keywords: braised short ribs over polenta, beef short ribs with creamy polenta, red wine braised short ribs polenta