Braised Beef Short Ribs Polenta

My grandmother had this ritual every Sunday—the house would fill with the unmistakable scent of red wine reduction and slowly braising meat around noon. She believed that good things required patience, and these short ribs were her masterpiece. The first time I attempted them on my own, I kept checking the oven every twenty minutes like an anxious child, only to realize she was right about the waiting part.

I made this for a dinner party during a terrible rainstorm last November, and something about that slow-cooked warmth made everyone forget about the weather outside. My friend Sarah actually closed her eyes after the first bite and said it reminded her of the tiny Italian restaurant where her husband proposed.

Ingredients

• 4 bone-in beef short ribs: The bone adds incredible depth to the braising liquid, so do not let your butcher talk you out of it
• 1½ tsp kosher salt and 1 tsp black pepper: Season generously at every stage because this is a bold, hearty dish
• 2 tbsp olive oil: Use a neutral oil with a high smoke point for proper searing
• 1 large yellow onion, 2 carrots, and 2 celery stalks: This classic mirepoix foundation builds subtle sweetness
• 4 cloves garlic and 2 tbsp tomato paste: These create that deep, caramelized undertone you want in a long braise
• 2 cups dry red wine: Choose something you would actually drink because it will concentrate down
• 2 cups beef stock: Low sodium is best so you can control the seasoning yourself
• 2 sprigs fresh thyme, 2 sprigs rosemary, and 2 bay leaves: Fresh herbs make all the difference here
• 4 cups water and 1 cup coarse cornmeal: The polenta ratio I have found most reliable for creamy results
• 2 tbsp unsalted butter and ½ cup grated Parmesan: Finish the polenta with these for that restaurant-quality velvety texture

Instructions

Sear the ribs until they sing:

Pat those short ribs absolutely dry with paper towels, then hit them with salt and pepper. Get your Dutch oven ripping hot over medium-high heat with the olive oil. Sear every single side until you have that gorgeous mahogany crust—about 3 to 4 minutes per side. Listen for the satisfying sizzle.

Build your flavor foundation:

Spoon out most of the excess fat, then toss in your onion, carrots, and celery. Let them soften for 5 to 7 minutes. Add the garlic and tomato paste, cooking until the tomato paste darkens slightly and smells sweet—about 2 minutes of constant stirring.

Wine and reduction:

Pour in that red wine while the pot is still hot and scrape up every bit of browned goodness from the bottom. Let it bubble away for 5 minutes until it thickens up a bit. Then add the beef stock, herbs, and bay leaves.

The long, slow braise:

Nestle those seared ribs back into the liquid—the liquid should come nearly up to the top of the meat. Bring it to a simmer, cover tightly, and slide it into a 325°F oven. Walk away for 2 to 2½ hours. The meat should give absolutely no resistance when you poke it.

Make the polenta while you wait:

About thirty minutes before the ribs are done, bring 4 cups water and a teaspoon of salt to a boil. Whisk in the cornmeal slowly, making sure no lumps form. Turn the heat to low and cook for 25 to 30 minutes, stirring often to keep it smooth.

Finish and serve:

Stir the butter, Parmesan, and milk into your polenta until it is silky. Fish out the herb sprigs and bay leaves from the braising liquid, then skim any excess fat off the top. Serve the ribs over a pool of polenta with that reduced sauce spooned generously over everything.

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This recipe has become my go-to for difficult days when only something deeply comforting will do. There is something almost meditative about the long cooking process—the way the house gradually fills with warmth and anticipation.

Make It Ahead

The flavor actually improves overnight as the meat continues absorbing the sauce. Cool and refrigerate for up to 3 days, then gently reheat on the stovetop.

Wine Pairing Wisdom

I have found that a bold Cabernet Sauvignon or a Barolo creates a beautiful mirror to the wine in the sauce. The same varietal you cook with works beautifully for serving.

Serving Suggestions

A simple arugula salad with lemon vinaigrette cuts right through the richness. Crusty bread is never a bad idea for sopping up that incredible sauce.

• Roasted broccoli or sautéed kale adds a nice bitter contrast
• A glass of the same red wine you used for braising ties everything together
• Leftovers freeze beautifully for up to three months

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Some recipes are just worth the time and effort, and this one proves my grandmother was right about patience being the secret ingredient.

Recipe Questions

→ How do you achieve tender, fall-off-the-bone short ribs?

Slow braising in a low oven temperature with red wine, beef stock, and herbs breaks down connective tissue, resulting in tender ribs.

→ Can I substitute instant polenta?

Yes, instant polenta can be used for quicker preparation, but adjust cooking time according to package instructions.

→ What herbs complement beef short ribs best?

Fresh thyme, rosemary, and bay leaves infuse robust, aromatic flavors that enhance the richness of the beef.

→ How do you prevent polenta from becoming lumpy?

Whisk the cornmeal slowly into boiling salted water and stir frequently while cooking to maintain a smooth, creamy consistency.

→ What wine pairs well with this dish?

Full-bodied reds like Cabernet Sauvignon or Barolo complement the richness and depth of the braised beef and polenta.