Creamy Polenta Braised Beef (Printable Version)
Tender beef short ribs rest on creamy, buttery polenta, enhanced by a rich braising sauce for cozy dining.
# What You'll Need:
→ Braised Beef Short Ribs
01 - 4 bone-in beef short ribs (1.5–2 lbs)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 tablespoons olive oil
05 - 1 large onion, diced
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 cloves garlic, minced
09 - 2 tablespoons tomato paste
10 - 1 cup dry red wine
11 - 2 cups beef broth
12 - 1 sprig fresh rosemary
13 - 2 sprigs fresh thyme
14 - 2 bay leaves
→ Creamy Polenta
15 - 4 cups water
16 - 1 cup polenta (coarse cornmeal)
17 - 1 cup whole milk
18 - 3 tablespoons unsalted butter
19 - 1/2 cup grated Parmesan cheese
20 - Salt, to taste
21 - Freshly ground black pepper, to taste
# Step-by-Step:
01 - Preheat oven to 325°F. Generously season short ribs with salt and pepper.
02 - Heat olive oil in a large ovenproof pot over medium-high heat. Brown short ribs on all sides for 8–10 minutes. Remove and set aside.
03 - Add diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute.
04 - Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping browned bits. Simmer for 5 minutes until slightly reduced.
05 - Add beef broth, rosemary, thyme, and bay leaves. Return short ribs with juices to the pot and bring to a simmer.
06 - Cover and transfer pot to oven. Braise for 2½ to 3 hours until meat is tender and falling off the bone.
07 - About 30 minutes before ribs finish, bring water to a boil in a medium saucepan. Gradually whisk in polenta. Reduce heat to low and cook, stirring often, for 20–25 minutes until creamy and thickened.
08 - Stir in milk, butter, and Parmesan cheese. Season with salt and pepper. Keep warm over low heat, adding more milk if needed for desired creaminess.
09 - Remove short ribs from braising liquid. Discard herbs. Skim excess fat from sauce and simmer to thicken if preferred.
10 - Spoon creamy polenta into bowls. Top with braised short ribs and ladle over braising sauce.
# Expert Advice:
01 -
- Those beef short ribs melt into the creamy polenta in a way that makes you forget you're eating dinner and start believing you're experiencing something special.
- The whole thing comes together without fussing—you sear, braise, and while the oven does the heavy lifting, you make silky polenta that tastes like you've been stirring it for hours.
- It's gluten-free without feeling like a compromise, and it genuinely impresses people at the table.
02 -
- Don't skip the searing step—those browned bits are flavor, and the crust on the meat seals in everything important.
- Polenta needs constant attention while cooking or it'll seize and become lumpy; keep that whisk or spoon moving.
- The braising liquid is the soul of this dish, so don't discard it or reduce it too much—you need that sauce.
03 -
- Start the braise early in the day or even the night before—it improves with rest and takes the pressure off your evening.
- If your sauce seems thin after braising, don't panic; simmer it uncovered for 5–10 minutes to concentrate the flavors and thicken it naturally.