Braised Beef Short Ribs

The first time I made short ribs, I underestimated how deeply they reward patience. My tiny apartment filled with such incredible aromas that my neighbor actually knocked on my door to ask what was happening in my kitchen. We ended up sharing that meal together, standing around the stove because I only had two chairs.

I made this recipe during a terrible snowstorm when nobody could leave the neighborhood. Three friends showed up with wine and board games, and we ate in layers of sweaters while the wind howled outside. Those short ribs turned a stuck inside situation into one of my favorite food memories ever.

Ingredients

• 4 bone-in beef short ribs: Bone-in adds incredible depth to the sauce, so do not swap for boneless if you can help it
• 1½ tsp kosher salt: Season generously because the rib meat is thick and needs the salt to penetrate
• 1 tsp freshly ground black pepper: Freshly cracked makes a huge difference in the crust during searing
• 2 tbsp olive oil: Use an oil with a decent smoke point for the high heat searing step
• 1 large yellow onion, diced: Sweet onions work beautifully here and melt into the sauce base
• 2 carrots, peeled and diced: These add natural sweetness that balances the wine acidity
• 2 celery stalks, diced: Essential for that classic mirepoix foundation of flavor
• 4 cloves garlic, minced: Do not be shy with garlic, it mellows beautifully during braising
• 2 tbsp tomato paste: This concentrates the sauce and adds a rich, umami depth
• 2 cups dry red wine: Use something you would actually drink, cheap wine makes cheap tasting sauce
• 2 cups beef stock: Homemade stock is ideal but a good quality store bought works perfectly fine
• 2 sprigs fresh thyme: Woody herbs hold up best to long cooking times
• 2 sprigs fresh rosemary: Piney and aromatic, just a sprig or two goes a long way
• 2 bay leaves: These add a subtle herbal background note to the whole braise
• 4 cups water: For the polenta cooking liquid
• 1 cup coarse cornmeal (polenta): Traditional stone ground gives the best texture and flavor
• 1 tsp salt: Polenta needs plenty of salt to bring out its natural corn sweetness
• 2 tbsp unsalted butter: Stirred in at the end for that velvety finish
• ½ cup grated Parmesan cheese: Adds nutty richness and helps the polenta cling to the meat
• ½ cup whole milk or heavy cream: This makes the polenta luxurious and incredibly smooth

Instructions

Preheat and season the meat:

Preheat your oven to 325°F and pat the short ribs completely dry with paper towels, then season them all over with the salt and pepper.

Sear the short ribs:

Heat the olive oil in a large Dutch oven over medium high heat until it shimmers, then add the ribs and sear deeply on all sides until dark brown, about 3 to 4 minutes per side.

Sauté the vegetables:

Remove the ribs to a plate and add the onion, carrots, and celery to the pot, cooking for 5 to 7 minutes until softened and fragrant.

Add garlic and tomato paste:

Stir in the garlic and tomato paste, cooking for about 2 minutes while stirring constantly to prevent burning.

Deglaze with wine:

Pour in the red wine and use a wooden spoon to scrape up all the browned bits from the bottom, then let it simmer for 5 minutes until slightly reduced.

Add liquid and herbs:

Pour in the beef stock, add the thyme, rosemary, and bay leaves, then return the short ribs to the pot with any accumulated juices.

Braise in the oven:

Bring everything to a simmer on the stovetop, cover tightly, and transfer to the oven to braise for 2 to 2½ hours until fork tender.

Start the polenta:

About 30 minutes before the ribs are done, bring 4 cups of water and the salt to a boil in a saucepan, then slowly whisk in the polenta.

Cook the polenta:

Reduce heat to low and cook the polenta for 25 to 30 minutes, stirring frequently to prevent sticking, until thick and creamy.

Finish the polenta:

Remove from heat and stir in the butter, Parmesan, and milk until melted and smooth, then adjust seasoning to taste.

Final assembly:

Remove the ribs from the oven, discard the herb sprigs and bay leaves, skim any excess fat from the sauce, then serve the ribs over the polenta with plenty of sauce spooned over the top.

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My father in law took one bite of these ribs and went completely silent, which is basically the highest compliment he knows how to give. He asked for the recipe before he even finished his plate, and now he makes it for every special occasion at their house.

Choosing The Right Wine

I have learned the hard way that the wine you choose directly affects the final flavor. A wine you enjoy drinking will produce a sauce you will love eating, while cheap cooking wine can make the whole dish taste harsh and one dimensional.

Making It Ahead

These short ribs actually taste better when made a day ahead, which makes them perfect for entertaining. The flavors have time to marry and the fat solidifies on top for easy removal before reheating.

Polenta Perfection

Stirring polenta frequently prevents lumps and ensures that silky, creamy texture we are after. The last few minutes of cooking really transform the texture from grainy to velvety smooth.

• Whisk the polenta into boiling water slowly to prevent clumping
• Use a long handled spoon to protect your hands from the popping bubbles
• Stir in the butter and cheese off the heat to prevent separating

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This is the kind of meal that makes people feel loved without you having to say a word. The magic happens in the oven while you have time to actually be with the people you are feeding.