Slow Cooked Beef Short Ribs Polenta (Printable)
Tender beef short ribs, braised in a rich red wine sauce, paired with creamy, buttery polenta for a comforting experience.
# Ingredient List:
→ For the Beef Short Ribs
01 - 4 large beef short ribs (about 3.3 lbs)
02 - Salt and freshly ground black pepper, to taste
03 - 2 tbsp olive oil
04 - 1 large onion, finely chopped
05 - 2 carrots, diced
06 - 2 celery stalks, diced
07 - 4 cloves garlic, minced
08 - 2 tbsp tomato paste
09 - 2 cups dry red wine
10 - 2 cups beef stock
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves
→ For the Creamy Polenta
14 - 4 cups water or low-sodium chicken stock
15 - 1 1/4 cups coarse cornmeal (polenta)
16 - 1/4 cup unsalted butter
17 - 1/2 cup grated Parmesan cheese
18 - Salt, to taste
19 - Freshly ground black pepper, to taste
# How to Make:
01 - Pat the beef short ribs dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove from pot and set aside.
03 - In the same pot, add onion, carrots, and celery. Cook, stirring frequently, until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
04 - Stir in tomato paste and cook for 2 minutes, stirring constantly, until the paste darkens slightly and develops a rich color.
05 - Pour in red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer for 3-4 minutes to reduce slightly and concentrate flavors.
06 - Add beef stock, thyme sprigs, rosemary sprigs, and bay leaves. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
07 - Bring to a simmer, then cover with a tight-fitting lid. Transfer to a preheated oven at 325°F and braise for 3 hours, or until the meat is fork-tender and falling off the bone.
08 - Remove the short ribs from the pot and set aside. Strain the sauce through a fine-mesh sieve if desired, and skim excess fat from the surface. Discard the herb sprigs and bay leaves.
09 - In a medium saucepan, bring the water or chicken stock to a rolling boil over high heat.
10 - Slowly whisk in the coarse cornmeal, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for 25-30 minutes until thick and creamy.
11 - Remove from heat and stir in butter and grated Parmesan cheese until melted and fully incorporated. Season with salt and freshly ground black pepper to taste.
12 - Spoon a generous bed of creamy polenta onto each serving plate. Top with braised short ribs and ladle the rich sauce over the meat and polenta. Serve immediately while hot.
# Expert Tips:
01 -
- You'll feel like a gourmet chef with minimal fuss, because most of the work is hands-off in the oven.
- This dish delivers that deep, slow-cooked flavor that hugs you from the inside out, making any day feel special.
02 -
- Don't rush the browning of the ribs; that deep, golden-brown crust is where a huge amount of flavor comes from, truly non-negotiable.
- Always braise until the meat is fall-off-the-bone tender; impatience here will result in chewy ribs, which is just a shame.
03 -
- After removing the ribs, reduce the strained sauce further on the stovetop to intensify its flavor and achieve a thicker consistency.
- For extra velvety polenta, try passing it through a fine-mesh sieve after cooking, before adding butter and cheese.