Braised Beef Short Ribs Polenta (Printable version)
Tender beef short ribs slow-cooked in red wine sauce, served on creamy polenta with Parmesan cheese.
# Ingredient List:
→ Braised Short Ribs
01 - 4 bone-in beef short ribs (2.5 lbs)
02 - Kosher salt, to taste
03 - Black pepper, to taste
04 - 2 tbsp olive oil
05 - 1 large onion, chopped
06 - 2 carrots, peeled and chopped
07 - 2 celery stalks, chopped
08 - 4 garlic cloves, minced
09 - 2 tbsp tomato paste
10 - 2 cups dry red wine
11 - 2 cups beef broth
12 - 1 sprig fresh rosemary
13 - 2 sprigs fresh thyme
14 - 2 bay leaves
→ Polenta
15 - 4 cups water
16 - 1 cup coarse yellow cornmeal
17 - 1 tsp kosher salt
18 - 3 tbsp unsalted butter
19 - 1 cup freshly grated Parmesan cheese
# How to Make It:
01 - Preheat oven to 325°F. Pat short ribs dry and season generously with kosher salt and black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 10 minutes, then transfer to a plate.
03 - Add chopped onion, carrots, and celery to the pot and cook until softened, approximately 5 minutes. Stir in minced garlic and tomato paste; cook for 2 minutes more.
04 - Pour in red wine, scraping up browned bits from the bottom. Simmer 3 minutes to reduce slightly.
05 - Incorporate beef broth, rosemary, thyme, and bay leaves. Return short ribs to the pot, ensuring they are submerged.
06 - Bring to a simmer, cover, and transfer to the oven. Braise for 2 hours and 30 minutes until meat is fork-tender.
07 - Thirty minutes before ribs finish, bring water and salt to a boil in a saucepan. Gradually whisk in cornmeal, reduce heat to low, and cook, stirring frequently, until thick and creamy, about 25 to 30 minutes.
08 - Stir unsalted butter and grated Parmesan into cooked polenta until smooth. Adjust seasoning if needed.
09 - Remove ribs from oven, discard herb stems and bay leaves, and skim excess fat from sauce. Serve ribs atop a generous portion of polenta, spooning braising sauce over.
# Expert Suggestions:
01 -
- It delivers tender, fall-off-the-bone beef that feels like a warm hug from the inside.
- The creamy polenta soaks up all the rich braising sauce, making every bite unforgettable.
02 -
- Don't rush browning the ribs; a good sear locks in juices and boosts flavor tremendously.
- Stirring the polenta often is key to avoiding lumps and ensures that velvety texture.
03 -
- Use a heavy, oven-safe pot like a Dutch oven for even cooking and easy transition from stove to oven.
- Let the ribs rest a bit after cooking before serving — it helps keep them juicy and tender.