Creamy Polenta Braised Beef (Print Version)
Tender braised beef short ribs atop smooth, velvety polenta enriched with herbs and red wine.
# 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
# Directions:
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. 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.
07 - 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.
08 - 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.
09 - Stir in butter, Parmesan, and heavy cream. Adjust seasoning with salt.
10 - Spoon polenta onto plates, top with braised short ribs and a generous ladle of sauce.
# Expert Tips:
01 -
- The beef becomes so tender you can eat it with just a fork, no knife needed whatsoever
- The polenta soaks up all that incredible wine infused sauce like a fluffy creamy sponge
- This is the kind of meal that makes people pause after their first bite and genuinely smile
02 -
- Pat the meat completely dry before searing or it will steam instead of brown
- Do not rush the searing step, those browned bits are essential for deep flavor
- The polenta will seem thin at first but thickens beautifully as it cooks
03 -
- Trim excess fat from the ribs before searing for a less greasy final dish
- Grate a little fresh nutmeg into the polenta for subtle warmth