Creamy Polenta Braised Beef

I wasn't sure I could pull off braised short ribs until a cold February evening when I decided to stop overthinking it. The smell of seared meat and red wine filling the kitchen erased every doubt. By the time those ribs came out of the oven, fork-tender and glossy, I understood why people wait hours for something this good.

The first time I made this for friends, I worried the timing would fall apart. Instead, we opened a bottle of the same wine I used for braising, and by the time dinner hit the table, everyone went quiet after the first bite. One friend looked up and said it tasted like a night out in Rome, which I'm still not over.

Ingredients

• Bone-in beef short ribs: The bone adds flavor and the marbling makes everything luscious, so don't swap for boneless unless you have to.
• Olive oil: You need something with a high smoke point for that deep sear, this does the job without any fuss.
• Salt and freshly ground black pepper: Season generously, the meat needs it and you'll taste the difference if you hold back.
• Onion, carrots, celery: This trio builds the backbone of the braise, softening into sweetness as everything cooks down.
• Garlic: Minced fine so it melts into the sauce and adds warmth without overpowering the wine.
• Tomato paste: A spoonful deepens the color and adds a subtle tangy richness you don't get from fresh tomatoes.
• Dry red wine: Use something you'd actually drink, it becomes half the sauce and you'll notice if it's harsh.
• Beef broth: Adds body and keeps the ribs submerged so they braise evenly without drying out.
• Fresh thyme, rosemary, bay leaves: These herbs perfume the whole pot, just remember to fish them out before serving.
• Polenta: Coarse cornmeal gives you that creamy, slightly grainy texture that's perfect for soaking up sauce.
• Whole milk: Stir it in at the end to make the polenta silky and keep it from getting stiff.
• Unsalted butter: A couple tablespoons turns good polenta into something you want to eat with a spoon.
• Grated Parmesan cheese: The salty, nutty finish ties the whole dish together and makes the polenta taste complete.

Instructions

Preheat and prep the ribs:

Set your oven to 325°F and pat those short ribs completely dry with paper towels. Season them all over with more salt and pepper than feels polite, the crust matters.

Sear the ribs:

Heat olive oil in a heavy Dutch oven over medium-high until it shimmers, then sear each rib on all sides until deeply browned. Don't rush this, the color you get now becomes flavor later.

Build the base:

Lower the heat to medium, toss in the onion, carrots, and celery, and let them soften for about five minutes. Stir in the garlic and tomato paste, cooking just until fragrant.

Deglaze with wine:

Pour in the red wine and scrape up every brown bit stuck to the bottom of the pot. Let it simmer for a few minutes, then add the beef broth and tuck in the thyme, rosemary, and bay leaves.

Braise low and slow:

Nestle the short ribs back into the pot so they're mostly covered by liquid, bring it to a gentle simmer, then cover and slide it into the oven. Let it braise for two and a half to three hours until the meat pulls apart with a fork.

Finish the sauce:

Pull the pot out, fish out the herb sprigs and bay leaves, and skim off any excess fat floating on top. If you like, shred the meat off the bones and stir it back into that glossy sauce.

Make the polenta:

About thirty minutes before the ribs are done, bring water to a boil in a medium saucepan and whisk in the polenta in a slow, steady stream. Lower the heat and stir frequently until it thickens and turns creamy, around twenty-five to thirty minutes.

Enrich and season:

Stir in the milk, butter, and Parmesan, then taste and adjust the salt and pepper. The polenta should be smooth, rich, and just loose enough to puddle on the plate.

Serve it up:

Spoon warm polenta into bowls and top generously with the braised short ribs and all that beautiful sauce.

Save to Pinterest

There's a moment when you lift the lid off the Dutch oven after three hours and the steam hits your face, carrying the smell of wine and thyme and tender meat. That's when this stops being just dinner and starts feeling like the kind of meal people remember.

Making It Ahead

Braise the short ribs a day or even two ahead, let them cool in the sauce, then cover and refrigerate. The flavors deepen overnight and any fat solidifies on top so you can lift it off easily. When you're ready to serve, gently reheat the ribs on the stove while you make fresh polenta, and everything comes together without the last-minute stress.

Choosing Your Wine

Use a dry red you'd actually pour in a glass, something with body like a Cabernet Sauvignon, Merlot, or even a Chianti. The wine reduces down and concentrates, so if it tastes harsh or overly sweet in the bottle, it'll taste that way in your sauce. I usually open one bottle, use half for cooking, and drink the rest with dinner.

Serving Suggestions

This dish is rich and warming, so keep the sides simple. A crisp green salad with lemon vinaigrette cuts through the richness, or try roasted Brussels sprouts with a touch of balsamic. If you want bread, a crusty sourdough for mopping up sauce never disappoints.

• Pair it with a robust red wine like Barolo or the same wine you used for braising.
• Garnish with a sprinkle of fresh parsley or a shaving of Parmesan for a little brightness.
• Leftovers reheat beautifully and somehow taste even better the next day.

Save to Pinterest

Once you've made this, you'll find yourself craving it on the coldest nights and saving it for the people who matter most. There's something about slow-cooked meat and creamy polenta that turns a meal into a moment worth lingering over.

Recipe Questions & Answers

→ How do you achieve tender short ribs?

Slow braising in red wine and broth at low heat ensures the meat becomes fall-off-the-bone tender while absorbing rich flavors.

→ What is the best way to make creamy polenta?

Cook polenta slowly in boiling water, stirring often, then finish with milk, butter, and Parmesan for smooth, rich texture.

→ Can the sauce be made ahead?

Yes, the braising sauce develops more depth if prepared in advance and gently reheated before serving.

→ What sides pair well with this dish?

Simple green vegetables or roasted root vegetables complement the hearty beef and creamy polenta nicely.

→ Are substitutions possible for the beef short ribs?

Lamb shanks can be used as a flavorful alternative for braising in this style.