Creamy Polenta Braised Beef (Printable)

Tender slow-cooked beef short ribs atop ultra-creamy polenta with rich herb-infused sauce.

# Ingredient List:

→ Braised Beef Short Ribs

01 - 4 bone-in beef short ribs (3.3 lbs)
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 (gluten-free)
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves

→ Creamy Polenta

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

# Directions:

01 - Set the oven temperature to 325°F.
02 - Pat short ribs dry with paper towels and season generously with salt and black pepper.
03 - Heat olive oil in a heavy pot over medium-high heat and sear ribs on all sides until deeply browned, approximately 3 to 4 minutes per side. Remove and set aside.
04 - Reduce heat to medium, add diced onion, carrots, and celery; sauté for about 5 minutes until softened. Stir in minced garlic and tomato paste and cook for 1 minute.
05 - Pour in red wine, scraping browned bits from the pot. Allow to simmer for 2 to 3 minutes.
06 - Add beef broth, thyme sprigs, rosemary sprigs, and bay leaves to the pot.
07 - Return short ribs to the pot, submerging mostly in liquid. Bring to a simmer, cover, and transfer to the oven.
08 - Braise for 2.5 to 3 hours, until meat is fork-tender and falling off the bone.
09 - Remove pot from oven, discard herb sprigs and bay leaves, skim excess fat, shred meat off bones if desired, and return meat to sauce.
10 - Approximately 30 minutes before ribs are done, bring water to a boil in a saucepan. Slowly whisk in polenta, reduce heat to low, and cook while stirring frequently until thick and creamy, about 25 to 30 minutes.
11 - Stir in whole milk, unsalted butter, and grated Parmesan cheese. Season with salt and pepper to taste.
12 - Spoon creamy polenta into bowls and top generously with braised short ribs and sauce.

# Expert Tips:

01 -
  • The meat becomes so tender it practically melts into the sauce without any effort.
  • Creamy polenta soaks up every bit of that rich, wine-dark braise like it was meant to.
  • It looks and tastes like you spent all day fussing, but most of the work happens in the oven while you relax.
02 -
  • Don't skip drying the ribs before searing, any moisture left on the surface will steam instead of browning.
  • If the sauce tastes flat after braising, a small splash of balsamic vinegar or a knob of butter at the end brings everything into focus.
  • Stir the polenta often or it will stick and scorch on the bottom, and once that happens there's no going back.
03 -
  • If your polenta starts to stiffen before serving, whisk in a splash of warm milk or broth to loosen it back up.
  • For an extra layer of flavor, toss a strip of orange peel into the braise alongside the herbs and remove it before serving.
  • Let the ribs rest in the sauce for ten minutes after they come out of the oven so the meat reabsorbs some of that liquid and stays juicy.

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