Creamy Polenta Braised Beef (Printable)

Tender braised beef short ribs served atop silky creamy polenta with rich red wine-infused sauce.

# What You Need:

→ Braised Beef Short Ribs

01 - 4 bone-in beef short ribs (approximately 3.3 pounds)
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste
04 - 1 large onion, diced
05 - 2 carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 4 cloves garlic, minced
08 - 2 tablespoons tomato paste
09 - 2 cups dry red wine
10 - 2 cups beef broth
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves

→ Creamy Polenta

14 - 4 cups water
15 - 1 cup polenta (coarse cornmeal, 5.6 ounces)
16 - 1 cup whole milk
17 - 2 tablespoons unsalted butter
18 - ½ cup grated Parmesan cheese (approximately 1.75 ounces)
19 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 325°F. Pat beef short ribs dry and season generously with salt and pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned, approximately 3–4 minutes per side. Remove and set aside.
03 - Reduce heat to medium. Add diced onion, carrots, and celery to the pot and sauté until softened, about 5 minutes. Stir in minced garlic and tomato paste; cook for 1 minute more.
04 - Pour in red wine, scraping up browned bits from the bottom. Simmer for 2–3 minutes. Add beef broth, thyme, rosemary, and bay leaves.
05 - Return short ribs to the pot, ensuring they are mostly submerged. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 to 3 hours until meat is tender and falling off the bone.
06 - Remove pot from oven. Discard herbs and bay leaves. Skim excess fat and shred meat from bones if desired, returning it to the sauce.
07 - Thirty minutes before short ribs are done, bring water to a boil in a medium saucepan. Whisk in polenta gradually. Reduce heat to low and cook, stirring frequently, until thick and creamy, approximately 25–30 minutes.
08 - Stir in whole milk, unsalted butter, and grated Parmesan. Season with salt and pepper to taste.
09 - Spoon creamy polenta onto plates and top generously with braised short ribs and sauce.

# Expert Tips:

01 -
  • The short ribs become so tender you can cut them with a spoon, and the sauce tastes like you spent all week planning it.
  • Polenta is forgiving and creamy, the kind of base that makes you look like you know what you're doing even if you're winging it.
  • It's one pot for the meat, one pot for the polenta, and suddenly you've made something that feels like a special occasion.
02 -
  • Don't skip the sear, that's where the deep, roasted flavor comes from and it makes all the difference in the sauce.
  • Stir the polenta often or it'll stick and burn on the bottom, which you won't notice until it's too late and tastes bitter.
  • If the braising liquid looks too thin after cooking, simmer it uncovered on the stovetop for 10 minutes to thicken it up.
03 -
  • Let the short ribs come to room temperature for 20 minutes before searing so they brown evenly instead of steaming.
  • Taste the polenta before you serve it, it should be creamy and smooth with no gritty texture left, if it's still grainy, keep cooking and stirring.
  • If you have leftover sauce, freeze it in an ice cube tray and use it to enrich soups or stews later.

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