Description
Tender, slow-braised beef short ribs served over creamy, buttery polenta for a rich and comforting meal.
Ingredients
- 3 lbs beef short ribs
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon balsamic vinegar
- 1 cup polenta (cornmeal)
- 4 cups water or broth (for polenta)
- 2 tablespoons butter (for polenta)
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 325°F (160°C).
- Season short ribs with salt, pepper, and paprika.
- Heat olive oil in a Dutch oven and sear ribs on all sides until browned. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened.
- Add garlic and cook for 1 minute.
- Stir in tomato paste, crushed tomatoes, beef broth, thyme, rosemary, and balsamic vinegar.
- Return short ribs to the pot, cover, and transfer to the oven.
- Braise for 2.5–3 hours until meat is tender and falling off the bone.
- Meanwhile, bring water or broth to a boil and slowly whisk in polenta.
- Cook polenta over low heat, stirring frequently, until thick and creamy.
- Stir in butter and Parmesan cheese.
- Serve braised ribs over creamy polenta with sauce spooned on top.
Notes
- Low and slow cooking ensures tender ribs.
- Skim excess fat from sauce before serving.
- Use broth instead of water for richer polenta flavor.
- Let ribs rest before serving for best texture.
- Great for make-ahead meals as flavors deepen over time.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian-Inspired