Creamy Polenta Braised Beef (Printable)
Tender beef short ribs slowly braised with herbs and red wine atop a bed of creamy polenta.
# What You'll Need:
→ For the Braised Beef Short Ribs
01 - 3.3 lbs beef short ribs, bone-in
02 - Salt and freshly ground black pepper, to taste
03 - 2 tbsp olive oil
04 - 1 large onion, finely chopped
05 - 2 carrots, peeled and 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
15 - 1 1/4 cups coarse polenta (cornmeal)
16 - 1/4 cup unsalted butter
17 - 1 cup grated Parmesan cheese
18 - 1/2 cup heavy cream
19 - Salt, to taste
# How To Make:
01 - Preheat the oven to 325°F.
02 - Pat the short ribs dry and season generously with salt and pepper.
03 - In a large Dutch oven or heavy ovenproof pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until deeply browned, about 8 minutes. Remove and set aside.
04 - Add onion, carrots, and celery to the same pot. Cook, stirring, until softened, about 6 minutes. Add garlic and cook 1 minute more.
05 - Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping up browned bits. Simmer for 3 minutes.
06 - Add beef stock, thyme, rosemary, and bay leaves. Return ribs to the pot, ensuring they are mostly submerged.
07 - Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 hours, until the meat is very tender and falling off the bone.
08 - Remove ribs from the pot and cover to keep warm. Discard herb stems and bay leaves. Skim excess fat from the braising liquid and simmer to reduce slightly, if desired.
09 - Bring water to a boil in a saucepan. Add a generous pinch of salt. Gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, for 30-35 minutes, until thick and creamy.
10 - Stir in butter, Parmesan, and heavy cream. Adjust seasoning with salt.
11 - Spoon polenta onto plates, top with braised short ribs and a generous ladle of sauce.
# Expert Tips:
01 -
- The meat literally falls off the bone, creating that luxurious restaurant-style texture without any fancy techniques
- While it needs patience in the oven, the active cooking time is surprisingly minimal
- Leftovers taste even better the next day, making it perfect for meal prep or dinner parties
02 -
- The searing step is absolutely worth the effort, as those browned bits create layers of flavor that slow cooking alone cannot achieve
- Let the ribs come to room temperature before searing, or they'll steam instead of brown properly
- The polenta needs almost constant attention in the beginning to prevent lumps, but becomes more forgiving as it thickens
03 -
- Make the dish a day ahead and refrigerate, then skim the hardened fat from the surface before reheating for an even cleaner sauce
- Toast your polenta in a dry pan for 3 minutes before adding liquid for a deeper, nuttier flavor that pairs beautifully with the beef