Slow Cooked Beef Short Ribs Polenta

The windows were fogged up completely, signaling that a serious comfort meal was underway inside. There is something primal about the smell of beef braising in red wine that demands you slow down and stay in for the evening. It was a rainy Tuesday, and nothing else mattered except getting that deep, rich sauce just right. This dish is the definition of cozy luxury.

I served this to friends who claimed they did not like polenta, and they ended up scraping the pot clean. Watching their skepticism turn into delight as they took that first bite was incredibly satisfying. We sat around the table for hours, letting the conversation flow as easily as the wine in the sauce. It became a staple for dinner parties after that night.

Ingredients

• Beef Short Ribs: You want pieces with good marbling and a layer of fat to keep the meat moist during the long cook.
• Olive Oil: Use a high quality oil here to create a nice crust on the meat without burning.
• Aromatics: Onion, carrots, and celery form the foundation of flavor that melds beautifully with the wine.
• Red Wine: Choose a bottle you enjoy drinking because its flavor will concentrate as it simmers.
• Cornmeal: Stone ground coarse cornmeal gives the best texture and a satisfying bite to the creamy polenta.
• Parmesan: Freshly grated cheese melts better and provides a sharp, salty finish that cuts through the richness.

Instructions

Sear the Meat:

Pat the ribs dry and season them generously with salt and pepper before searing in hot oil.

Build the Base:

Sauté the vegetables in the rendered fat until soft and add the garlic until fragrant.

Deglaze the Pot:

Stir in the tomato paste and let it darken, then pour in the wine to scrape up the browned bits.

Braise Slowly:

Add the stock and herbs, cover the pot, and cook in a low oven until the meat is tender.

Make the Polenta:

Whisk the cornmeal into boiling liquid and stir constantly until it thickens and pulls away from the sides.

Finish and Serve:

Stir butter and cheese into the polenta and place the ribs on top with a generous ladle of sauce.

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I once forgot to skim the fat and realized it actually made the polenta taste even richer, though I usually stick to the leaner version for health reasons. It was a happy accident that taught me the importance of tasting as you go. There is a quiet magic in the way the house smells during those final minutes of braising. It feels like a warm hug after a long, hard week.

Choosing the Right Wine

A robust Cabernet or a Barbera works beautifully here because they have enough structure to stand up to the beef. If the wine is too light, the sauce will taste thin and lack depth. I usually pour a glass for the cook before adding the rest to the pot.

Mastering the Polenta

Constant stirring is the secret to preventing lumps and achieving that silky, restaurant quality texture. If it gets too thick too quickly, just add a splash of hot water or stock to loosen it back up. The residual heat will melt the cheese and butter effortlessly.

Make Ahead Magic

This dish actually tastes better the next day, giving you a perfect excuse to make it in advance.

• Cool the ribs completely in the sauce before refrigerating them overnight.
• Scrape off the solidified fat layer effortlessly before reheating.
• Reheat gently on the stove while you make fresh polenta.

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Grab a fork and invite your favorite people over for a meal that feels like a celebration. Enjoy the simple pleasure of food made with time and care.

Recipe FAQs

→ How do I know when the short ribs are done?

The short ribs are ready when the meat pulls away easily from the bone and shreds with minimal pressure. You should be able to insert a fork into the meat with absolutely no resistance. This typically takes about 3 hours at 160°C (325°F).

→ Can I make this dish ahead of time?

Absolutely. In fact, the flavors improve after resting overnight. Cook the short ribs completely, refrigerate them in the sauce, and reheat gently the next day. The fat will solidify on top for easy removal before reheating.

→ What cut of beef works best?

Look for well-marbled bone-in beef short ribs from the plate section. The connective tissue and fat content are essential for developing rich, tender results during the long braising process. English-style cuts work wonderfully.

→ Can I use instant polenta instead?

While instant polenta works in a pinch, traditional coarse cornmeal yields superior texture and creaminess. If using instant, follow package instructions and consider adding extra butter and Parmesan to achieve the same luxurious consistency.

→ What wine pairs best?

Choose a full-bodied red wine that you would enjoy drinking. Italian varieties like Barolo, Chianti, or Barbera complement the flavors beautifully. Cabernet Sauvignon or Merlot work equally well. Avoid cooking wines as they lack depth.

→ How can I make this dish gluten-free?

Ensure your beef stock is certified gluten-free, and verify that your cornmeal hasn't been processed in facilities that handle wheat. The dish naturally contains no gluten-containing ingredients, but cross-contamination can occur during manufacturing.