Braised Beef Short Ribs (Printable)

Tender beef short ribs slowly braised and served over creamy, buttery polenta for a classic comfort dish.

# What You'll Need:

→ For the Braised Beef Short Ribs

01 - 4 bone-in beef short ribs (about 2.5–3 lbs total)
02 - 1½ tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 1 large yellow onion, diced
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 cloves garlic, minced
09 - 2 tbsp tomato paste
10 - 2 cups dry red wine
11 - 2 cups beef stock
12 - 2 sprigs fresh thyme
13 - 2 sprigs fresh rosemary
14 - 2 bay leaves

→ For the Creamy Polenta

15 - 4 cups water
16 - 1 cup coarse cornmeal (polenta)
17 - 1 tsp salt
18 - 2 tbsp unsalted butter
19 - ½ cup grated Parmesan cheese
20 - ½ cup whole milk (or heavy cream)

# Directions:

01 - Preheat oven to 325°F.
02 - Pat short ribs dry with paper towels and season generously with salt and pepper on all sides.
03 - In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until deeply browned, about 3–4 minutes per side. Remove ribs and set aside on a plate.
04 - Add onion, carrots, and celery to the same pot. Sauté for 5–7 minutes until softened and beginning to brown. Add minced garlic and tomato paste; cook for 2 minutes, stirring constantly.
05 - Pour in red wine, scraping up browned bits from the bottom of the pot with a wooden spoon. Simmer for 5 minutes until slightly reduced.
06 - Add beef stock, thyme sprigs, rosemary sprigs, and bay leaves. Return short ribs to the pot, ensuring liquid nearly covers the meat.
07 - Bring to a simmer on the stovetop, then cover tightly with a lid. Transfer to the oven and braise for 2–2½ hours until meat is fork-tender and falling off the bone.
08 - When ribs are nearly finished, bring 4 cups water and salt to a boil in a saucepan. Slowly whisk in polenta in a steady stream to prevent lumps.
09 - Reduce heat to low and cook polenta, stirring frequently, for 25–30 minutes until thickened and creamy.
10 - Stir in butter, Parmesan cheese, and milk. Adjust seasoning with additional salt if needed. Keep warm over low heat until ready to serve.
11 - Remove short ribs from oven. Discard herb sprigs and bay leaves. Skim excess fat from sauce surface if desired. Serve short ribs over creamy polenta, ladling sauce generously over the top.

# Expert Advice:

01 -
  • The meat becomes so tender you can cut it with a spoon, literally falling apart under its own weight
  • That red wine sauce reduces into something you will want to drink straight from the ladle
  • The creamy polenta underneath catches every precious drop of flavor
02 -
  • Letting the short ribs come to room temperature for about 30 minutes before searing helps them brown more evenly
  • Do not rush the searing step, those browned bits are what makes the sauce taste deeply complex and rich
03 -
  • If the sauce seems too thin after braising, remove the ribs and simmer the sauce on the stovetop until reduced
  • A splash of balsamic vinegar added at the end adds a beautiful brightness that cuts through the richness

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