Slow Cooked Beef Short Ribs Polenta

There's a certain magic to the air when beef short ribs are slowly braising; it's a perfume that promises warmth and deep satisfaction. I first attempted this dish during a particularly blustery winter storm, the kind that begs for comfort food and a good bottle of red wine. As the kitchen filled with the aroma of simmering wine, herbs, and savory meat, it felt less like cooking and more like an act of pure culinary alchemy.

I remember one time, I had friends over for dinner, and I was so nervous about getting the polenta just right. My friend, Elena, who usually just watches me cook, actually jumped in to help whisk, laughing as we both tried to keep the mixture smooth. That night, the polenta was extra creamy, probably because it was stirred with an extra dose of friendship and a lot of laughter.

Ingredients

• Beef Short Ribs: These are the star, so choose meaty, well-marbled ribs that will yield incredibly tender results.
• Olive Oil: Essential for searing; a good quality extra virgin olive oil adds a subtle fruity note.
• Aromatics (Onion, Carrots, Celery, Garlic): This classic mirepoix creates the foundational flavor base, deepening the sauce's complexity.
• Tomato Paste: Don't skip this; it adds a concentrated umami punch and a beautiful richness to the braising liquid.
• Dry Red Wine: Select a wine you'd enjoy drinking; it imparts a sophisticated depth and helps tenderize the meat beautifully.
• Beef Stock: Use a good quality, low-sodium stock to control the saltiness and ensure a rich, savory sauce.
• Fresh Thyme & Rosemary: These herbs infuse the sauce with an earthy, aromatic perfume that is simply divine.
• Bay Leaves: A secret weapon for adding a subtle, peppery depth to slow-cooked dishes.
• Coarse Cornmeal (Polenta): For a truly creamy polenta, choose coarse-ground for that authentic Italian texture.
• Unsalted Butter: The key to luxurious, silky polenta; it adds richness without overwhelming the delicate corn flavor.
• Parmesan Cheese: Freshly grated Parmesan melts into the polenta, adding a salty, nutty tang that perfectly complements the ribs.
• Salt & Freshly Ground Black Pepper: Season generously at each stage to build layers of flavor that make the final dish sing.

Instructions

Prepare the Ribs:

Give those beautiful short ribs a thorough pat dry with paper towels; this is crucial for achieving that gorgeous, flavorful sear. Now, season them generously all over with salt and freshly ground black pepper.

Sear for Flavor:

Heat your olive oil in a trusty Dutch oven over medium-high heat until it shimmers. Carefully place the seasoned ribs into the hot oil, searing them on all sides until they develop a deep, inviting brown crust. Once beautifully colored, remove the ribs and set them aside.

Build the Aromatic Base:

In the same pot, toss in your chopped onion, diced carrots, and celery. Cook these unsung heroes, stirring occasionally, until they soften and start to release their sweet aromas, which usually takes about five minutes. Add the minced garlic and let it sizzle for just another minute until fragrant.

Introduce the Tomato Paste:

Stir in the tomato paste and let it cook for about two minutes, allowing it to darken slightly. This step deepens its flavor and removes any raw taste.

Deglaze with Wine:

Pour in the dry red wine, scraping up all those delicious browned bits from the bottom of the pot. Let it simmer gently for three to four minutes, allowing the alcohol to cook off and the liquid to reduce slightly.

Nestle & Simmer:

Add the beef stock, fresh thyme, rosemary sprigs, and bay leaves to the pot. Carefully return the seared short ribs, making sure they are mostly submerged in the rich liquid. Bring everything to a gentle simmer on the stovetop.

Braise to Perfection:

Cover the Dutch oven tightly and transfer it to your preheated oven at 160°C (325°F). Let it braise for a glorious three hours, or until the meat is so tender it practically sighs off the bone at the slightest touch.

Refine the Sauce:

Carefully remove the tender short ribs from the pot. If you prefer a smoother sauce, strain the liquid through a fine-mesh sieve; otherwise, just skim off any excess fat from the surface. Discard the spent herbs and bay leaves.

Master the Polenta:

In a separate saucepan, bring your water or low-sodium chicken stock to a rolling boil. Slowly, ever so slowly, whisk in the coarse cornmeal to prevent lumps from forming. Reduce the heat to low and continue to stir frequently for 25-30 minutes until it becomes thick, creamy, and wonderfully smooth.

Finish the Polenta:

Stir in the unsalted butter and grated Parmesan cheese until fully melted and incorporated. Season the polenta to taste with salt and freshly ground black pepper, adjusting until it's perfectly balanced.

Serve with Love:

Spoon a generous bed of that creamy, dreamy polenta onto plates. Nestle a few tender short ribs on top and spoon the rich, savory sauce generously over everything. This is pure comfort on a plate!

Save to Pinterest

This dish has become my go-to for special occasions and even just cozy Sunday dinners when I want to feel utterly spoiled. It’s more than just a meal; it’s an experience, a slow journey to a plate of pure contentment that always leaves everyone at the table quiet with happy sighs.

Choosing Your Braising Liquid

The red wine you choose for braising doesn't need to be top-shelf, but it definitely shouldn't be cooking wine; pick something you'd happily sip on its own. A robust Cabernet Sauvignon or a Chianti works wonderfully, lending its tannins and fruit notes to the deep, complex sauce. For the beef stock, consider making your own or using a high-quality, store-bought option that isn't overly salty, as the flavors will concentrate during the long braise.

Mastering Creamy Polenta

The secret to truly luscious polenta lies in constant, patient stirring, especially in the early stages, to prevent lumps and ensure even cooking. Don't be afraid to add a little more liquid if it becomes too thick too quickly; polenta should flow like lava, not sit like cement. Finishing it with good quality butter and freshly grated Parmesan is non-negotiable for that incredibly smooth, rich texture and savory depth.

Serving Suggestions & Variations

While creamy polenta is a classic pairing, these ribs are also fantastic with mashed potatoes, risotto, or even a simple side of crusty bread to sop up all that glorious sauce. For an extra layer of flavor, consider adding a handful of sautéed mushrooms like cremini or shiitake to the sauce during the last hour of braising. You can also experiment with a splash of balsamic vinegar or a spoon of red currant jelly in the finished sauce to add a touch of brightness or sweetness.

• Always taste and adjust seasoning for the sauce before serving.
• If you have leftovers, the flavors deepen even more overnight.
• A sprinkle of fresh parsley or gremolata adds a vibrant finish.

Save to Pinterest

This dish truly is a labor of love, but the kind where the love multiplies in flavor with every hour it spends simmering. I hope it brings as much warmth and joy to your table as it has to mine.

Recipe Help & Support

→ Can I make the braised short ribs ahead of time?

Absolutely. The braised short ribs often taste even better the next day as the flavors meld. Prepare them fully, then cool and refrigerate. Reheat gently on the stovetop or in the oven, adding a splash of stock if needed. Prepare the polenta fresh just before serving.

→ What kind of red wine is best for braising?

A dry, medium-bodied red wine works best. Cabernet Sauvignon, Merlot, or a Chianti are excellent choices. Avoid anything too sweet or overly tannic, as the flavors will concentrate during reduction. Use a wine you'd enjoy drinking.

→ How do I prevent the polenta from becoming lumpy?

The key to smooth polenta is to slowly whisk the cornmeal into boiling liquid in a steady stream. Continue whisking vigorously for the first few minutes, then stir frequently as it cooks on low heat. Ensure your liquid is at a rolling boil when you add the cornmeal.

→ Can I use boneless short ribs instead of bone-in?

Yes, boneless short ribs can be used, though the cooking time might be slightly shorter as they cook a bit faster without the bone. The bone also adds extra flavor and richness to the braising liquid, so consider that for the overall depth of taste.

→ How can I adjust the sauce consistency?

If the sauce is too thin after braising, you can reduce it further over medium-high heat until it reaches your desired consistency. If it's too thick, add a little more beef stock or water. For a richer finish, stir in a knob of cold butter at the end.

→ What are some good side dishes to serve with this meal?

Beyond the creamy polenta, simple green vegetables like blanched green beans, roasted asparagus, or a light leafy salad would complement the richness of the short ribs perfectly. A crusty bread is also excellent for soaking up the remaining sauce.