Slow Cooked Beef Short Ribs Polenta (Print View)
Tender braised beef short ribs in red wine sauce over creamy polenta for a comforting meal.
# What You'll Need:
→ 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 vegetables are 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 the 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 cooking 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, skimming any excess fat from the surface. Discard the herb sprigs and bay leaves.
09 - In a medium saucepan, bring water or chicken stock to a boil. Slowly whisk in cornmeal in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently, for 25-30 minutes until thick and creamy.
10 - Remove polenta from heat and stir in butter and grated Parmesan cheese until melted and fully incorporated. Season with salt and pepper to taste.
11 - Spoon a generous bed of creamy polenta onto each plate. Top with braised short ribs and ladle the reduced sauce generously over the meat and polenta.
# Expert Suggestions:
01 -
- It transforms tough cuts of meat into buttery perfection with almost zero active effort.
- The creamy polenta acts as the perfect vehicle to soak up every last drop of that savory wine sauce.
02 -
- Patting the meat completely dry is crucial because moisture prevents a good sear from forming.
- Letting the braise rest in the fridge overnight makes it incredibly easy to remove the excess fat.
03 -
- Sear the meat in batches if your pot is crowded to ensure every surface browns properly.
- Toasting the tomato paste until it turns a deep rusty color intensifies its sweetness and removes the raw canned flavor.