Braised Beef Short Ribs Polenta (Printable Version)

Slow-braised beef ribs paired with creamy, buttery polenta for a hearty, comforting main dish.

# What You'll Need:

→ For the Braised Beef Short Ribs

01 - 4 bone-in beef short ribs (about 2.5–3 lbs total)
02 - 1½ tsp kosher salt
03 - 1 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 - 2 cups dry red wine
11 - 2 cups beef stock
12 - 2 sprigs fresh thyme
13 - 2 sprigs fresh rosemary
14 - 2 bay leaves

→ For the Creamy Polenta

15 - 4 cups water
16 - 1 cup coarse cornmeal (polenta)
17 - 1 tsp salt
18 - 2 tbsp unsalted butter
19 - ½ cup grated Parmesan cheese
20 - ½ cup whole milk (or heavy cream)

# How to Make It:

01 - Preheat oven to 325°F.
02 - Pat short ribs dry and season generously with salt and pepper.
03 - In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until deeply browned (about 3–4 minutes per side). Remove and set aside.
04 - Add onion, carrots, and celery to the pot. Sauté for 5–7 minutes until softened. Add garlic and tomato paste; cook for 2 minutes, stirring.
05 - Pour in red wine, scraping up browned bits. Simmer for 5 minutes to reduce slightly.
06 - Add beef stock, thyme, rosemary, bay leaves, and return short ribs to the pot. Liquid should nearly cover the meat.
07 - Bring to a simmer, cover, and transfer to the oven. Braise for 2–2½ hours, until ribs are very tender.
08 - When ribs are almost done, make the polenta: Bring 4 cups water and salt to a boil in a saucepan. Slowly whisk in polenta. Reduce heat to low and cook, stirring often, for 25–30 minutes until thick and creamy.
09 - Stir butter, Parmesan, and milk into the polenta. Adjust seasoning as needed.
10 - Remove short ribs from the oven. Discard herb sprigs and bay leaves. Skim fat from the surface of the sauce if desired. Serve short ribs over creamy polenta, spooning sauce over the top.

# Expert Tips:

01 -
  • The meat becomes so tender it falls apart at the mere suggestion of a fork
  • That red wine sauce transforms into something restaurant-worthy
  • Creamy polenta is basically the most luxurious comfort food imaginable
02 -
  • Dont rush the sear—proper browning creates the foundation of flavor in the final sauce
  • Let the braise come to room temperature before refrigerating if you're making this ahead
  • The polenta thickens as it sits, so add a splash more milk or water when reheating
03 -
  • Bone-in ribs cook more evenly and stay juicier than boneless
  • If the sauce seems too thin after braising, remove the ribs and reduce the sauce on the stovetop
  • The polenta will continue to thicken as it stands, so plan accordingly

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