Creamy Polenta with Braised Beef (Printable Version)
Tender beef short ribs slow-braised in red wine sauce over rich, creamy parmesan polenta
# What You Need:
→ For the Braised Beef Short Ribs
01 - 4 lbs bone-in beef short ribs
02 - 1 tbsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 3 tbsp olive oil
05 - 1 large yellow onion, diced
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 cloves garlic, minced
09 - 2 tbsp tomato paste
10 - 1 cup dry red wine
11 - 2 cups beef broth
12 - 1 can (14 oz) crushed tomatoes
13 - 2 sprigs fresh thyme
14 - 2 sprigs fresh rosemary
15 - 2 bay leaves
→ For the Creamy Polenta
16 - 4 cups water
17 - 1 cup coarse-ground cornmeal
18 - 1 cup whole milk
19 - 3 tbsp unsalted butter
20 - ½ cup grated Parmesan cheese
21 - 1 tsp salt
# How to Make It:
01 - Preheat the oven to 325°F.
02 - Season the short ribs thoroughly with salt and pepper on all sides.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate.
04 - Add onion, carrots, and celery to the pot. Sauté until softened and lightly golden, about 5 minutes.
05 - Stir in garlic and tomato paste; cook for 1 minute until fragrant and paste darkens slightly.
06 - Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer for 3 minutes until slightly reduced.
07 - Add beef broth, crushed tomatoes, thyme, rosemary, and bay leaves. Return short ribs to the pot, ensuring they are mostly submerged in liquid.
08 - Cover tightly with lid and transfer to the oven. Braise for 2½ to 3 hours, until meat is fork-tender and pulls away from the bone easily.
09 - When ribs are nearly done, bring water and salt to a boil in a saucepan. Gradually whisk in cornmeal in a steady stream to prevent lumps.
10 - Reduce heat to low and cook, stirring frequently, for 20-25 minutes until thickened and cornmeal is tender.
11 - Stir in milk, butter, and Parmesan cheese. Cook for 2-3 minutes more until smooth, creamy, and thoroughly incorporated.
12 - Remove short ribs from the oven. Discard herb sprigs and bay leaves. Skim excess fat from the sauce surface.
13 - Spoon creamy polenta into shallow bowls. Top with braised short ribs and spoon generous amounts of sauce over the meat.
# Expert Advice:
01 -
- The transformation of tough short ribs into meltingly tender meat feels like magic every time
- That moment when you stir butter and Parmesan into polenta is pure kitchen happiness
- Leftovers taste even better the next day, if they last that long
02 -
- Patting the meat completely dry before searing is the difference between browned and gray
- Letting the wine reduce properly prevents the final sauce from tasting sharp
- Polenta continues to thicken as it sits, so add a splash of water or milk if needed
03 -
- Removing the ribs from the refrigerator an hour before cooking promotes even browning
- Use a spoon to skim fat from the sauce before serving for a cleaner finish