Short Ribs with Creamy Polenta is the kind of comforting dish that feels both rustic and elegant. Slow-braised beef short ribs become fall-off-the-bone tender after hours of cooking in a rich sauce made with red wine, aromatics, and herbs. The meat develops a deep, savory flavor that pairs beautifully with a base of buttery, creamy polenta. It’s a dish that fills the kitchen with warmth and makes an excellent choice for a cozy family dinner or a dinner party centerpiece.
Polenta is the perfect companion for braised short ribs. Its smooth texture and subtle corn flavor soak up all the juices from the beef, making every bite rich and satisfying. This pairing brings balance: hearty beef with a silky, creamy foundation.
Cooking Time: 3 1/2 to 4 hours
Serving: 6 portions
Ingredients
For the Short Ribs:
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4 lbs bone-in beef short ribs
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2 tbsp olive oil
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1 large onion, chopped
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2 carrots, chopped
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2 celery stalks, chopped
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4 cloves garlic, minced
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2 tbsp tomato paste
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2 cups red wine
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3 cups beef stock
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2 sprigs fresh rosemary
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3 sprigs fresh thyme
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2 bay leaves
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Salt and freshly ground black pepper
For the Creamy Polenta:
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1 1/2 cups polenta (coarse cornmeal)
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6 cups water or chicken stock
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1 cup whole milk
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4 tbsp unsalted butter
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1 cup grated Parmesan cheese
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Salt and pepper to taste
Instructions
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Preheat oven to 325°F (160°C). Season short ribs generously with salt and pepper.
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In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
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Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for another 2 minutes.
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Deglaze the pot with red wine, scraping up browned bits from the bottom. Let it simmer for 5 minutes.
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Return short ribs to the pot and add beef stock, rosemary, thyme, and bay leaves. The liquid should mostly cover the ribs. Bring to a simmer.
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Cover with lid and transfer to the oven. Braise for 2 1/2 to 3 hours, or until ribs are fork-tender.
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When the ribs are nearly ready, prepare the polenta. In a large pot, bring water (or stock) and milk to a gentle boil. Whisk in polenta slowly to avoid lumps.
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Reduce heat to low and cook, stirring often, until thick and creamy, about 30–35 minutes. Stir in butter, Parmesan, salt, and pepper.
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Remove short ribs from the oven. Skim excess fat from the surface of the braising liquid and adjust seasoning if needed.
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Serve ribs over a bed of creamy polenta, spooning braising sauce on top.
Nutrition (per serving, approx.)
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Calories: 640
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Protein: 42 g
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Fat: 36 g
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Carbohydrates: 32 g
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Sugar: 4 g
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Sodium: 780 mg
Tips
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Short ribs taste even better the next day—make ahead, chill, skim fat, and reheat gently.
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Use a full-bodied red wine, like Cabernet Sauvignon or Merlot, for depth in the braising sauce.
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For extra creaminess in polenta, stir in mascarpone cheese at the end.
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If you prefer smoother polenta, whisk continuously in the early stages to avoid lumps.
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Serve with roasted vegetables or sautéed greens for a complete meal.
