Save These beef short ribs are slowly braised in a rich red wine sauce infused with aromatic herbs, creating tender, flavorful meat that falls off the bone. Served atop creamy, buttery polenta with freshly grated Parmesan, this dish offers a perfect blend of textures and deep, savory flavors. The hearty preparation takes time but yields a comforting dish ideal for special dinners or cozy nights. Cooking involves searing the ribs first, building a flavorful base with sautéed vegetables and wine, then slow oven braising. Meanwhile, the polenta is cooked until smooth and enriched with butter and cheese. The result is a balanced and satisfying meal rooted in Italian-American tradition.
The first time I made braised beef short ribs with polenta, I was amazed by how something so rich and comforting could come together with just a handful of simple ingredients. It quickly became my go-to dish for chilly evenings and special dinners with friends.
I remember the first time unexpected guests arrived on a cold night, and I pulled this dish together. It filled the house with such inviting aromas, and watching everyone savor those ribs was a proud moment.
Ingredients
- Bone-in beef short ribs: I always choose meaty, well-marbled ribs for that juicy, tender finish after braising.
- Kosher salt and black pepper: These simple seasonings bring out the natural beef flavors without overpowering them.
- Olive oil: Use a good quality one to sear the meat to a perfect crust.
- Onion, carrots, celery: This classic mirepoix builds the base depth you want in your sauce.
- Garlic and tomato paste: Garlic adds warmth, while tomato paste enriches the color and umami.
- Dry red wine: Choose a robust wine you enjoy drinking — it really flavors the braise.
- Beef broth: Adds richness and body to the sauce.
- Fresh rosemary, thyme, bay leaves: Fresh herbs brighten and deepen the aroma throughout cooking.
- Water, coarse yellow cornmeal (polenta), kosher salt, unsalted butter, Parmesan cheese: Key to creamy, buttery polenta that perfectly balances the meaty ribs.
Instructions
- Get Everything Ready:
- Preheat your oven to 325°F (165°C) and pat the short ribs dry before seasoning generously with salt and pepper. This ensures a great sear and seasoning all the way through.
- Sear the Ribs:
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the ribs on all sides until a nice golden crust forms — about 10 minutes. The smell of browning meat will start filling your kitchen.
- Build Your Base:
- Add chopped onion, carrots, and celery to the pot and sauté until softened and fragrant, about 5 minutes. Stir in minced garlic and tomato paste, cooking for another 2 minutes, allowing flavors to meld.
- Deglaze and Simmer:
- Pour in dry red wine, scraping the bottom to loosen all those tasty browned bits. Let it simmer for about 3 minutes until slightly reduced, then add beef broth, fresh rosemary, thyme, and bay leaves.
- Braise Time:
- Return the ribs to the pot, submerging them in the flavorful liquid. Cover and transfer to the preheated oven for 2.5 hours until the meat is fork-tender and falling off the bone.
- Make the Polenta:
- About 30 minutes before the ribs finish, bring water and salt to a boil in a medium saucepan. Gradually whisk in cornmeal, reducing heat to low. Stir frequently as it cooks into a thick, creamy texture over 25 to 30 minutes.
- Finish the Polenta and Serve:
- Stir in butter and Parmesan cheese until melted and smooth. Adjust seasoning to taste. Remove ribs from oven, discard herb stems and bay leaves, skim excess fat if desired. Serve ribs atop creamy polenta, spooning some braising sauce over the top for the ultimate comfort plate.
Save This dish became more than just food during a family gathering, where the warm, rich flavors brought everyone together and sparked stories late into the night. It’s comfort and celebration all in one.
Where This Dish Comes From
Braised short ribs have roots in Italian-American cuisine where slow cooking tougher cuts transforms them into tender treasures, perfect for sharing with loved ones on special occasions.
Serving Ideas That Clicked
Pairing the ribs and polenta with a simple green salad cuts through the richness and balances the meal, while a glass of the same wine used in cooking helps tie all the flavors together seamlessly.
Making It Ahead for the Freezer
This recipe freezes beautifully. Prepare fully, then cool and freeze in airtight containers. Reheat gently on the stove for an easy, impressive meal on busy nights.
- If reheating, add a splash of broth or water to loosen the sauce.
- Polenta can be reheated with a bit of butter or cream to restore creaminess.
- Leftover ribs taste even better the next day after the flavors meld overnight in the fridge.
Save Thanks for cooking along with me — I hope this recipe brings as much comfort and joy to your table as it has to mine.
Recipe FAQs
- → How do I ensure the ribs are tender and flavorful?
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Sear ribs well before braising to lock in juices, then cook slowly in red wine and broth with herbs to infuse rich flavors and achieve fall-off-the-bone tenderness.
- → What type of polenta works best for this dish?
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Coarse yellow cornmeal produces creamy, textured polenta that pairs well with the rich sauce and tender meat when cooked slowly with butter and Parmesan.
- → Can I prepare the sauce ahead of time?
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Yes, the braising sauce develops deeper flavor if made a day in advance. Reheat gently and skim any excess fat before serving.
- → What wine is best to use for braising the ribs?
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A dry, full-bodied red wine like Cabernet Sauvignon or Barolo complements the beef and enhances the sauce’s richness.
- → How do I prevent the polenta from becoming lumpy?
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Gradually whisk the cornmeal into boiling salted water and stir frequently over low heat until thick and smooth.
