Save to Pinterest Experience the ultimate comfort with tender, fall-off-the-bone beef short ribs slowly braised in a savory red wine sauce. The ribs are cooked low and slow until perfectly tender, absorbing the deep flavors of garlic, herbs, and aromatics. They’re served atop a creamy, buttery polenta made with Parmesan, creating a rich and satisfying dish. This Italian-inspired main is perfect for a cozy dinner and pairs wonderfully with robust red wine, offering both warmth and indulgence in every bite.
Discovering how to make slow cooked beef short ribs with creamy polenta was like finding a hidden treasure in my kitchen. The first bite took me back to cozy evenings filled with warmth and laughter, a dish that quickly became synonymous with comfort.
One evening, unexpected guests arrived and this dish was my saving grace—slow cooking took over and the tender ribs made everyone forget any last-minute chaos.
Ingredients
- Beef short ribs: Choose bone-in for that deep flavor and fall-off-the-bone tenderness you crave
- Olive oil: A good quality one brightens up the browning process
- Onion, carrots, celery: The holy trinity that builds the base of your sauce
- Garlic and tomato paste: Add richness and a punch of umami to the dish
- Dry red wine: Dry is key to balance the richness of the meat and deepen the sauce
- Beef stock: Low sodium lets you control the seasoning just right
- Bay leaves, thyme, rosemary: Fresh herbs make all the difference in aroma and taste
- Polenta: Coarse cornmeal gives that lovely texture versus instant versions
- Butter and Parmesan cheese: These two transform the polenta into a velvety dream
Instructions
- Get Everything Ready:
- Preheat your oven to a gentle 160°C (320°F) and season the ribs generously—it sets the stage for a perfect sear.
- The Browning Moment:
- Heat the olive oil until shimmering, then hear the satisfying sizzle as the ribs brown deeply on every side. This seals in juices and builds flavor.
- Building the Base:
- Lower the heat and soften diced onions, carrots, and celery until tender, then add garlic and tomato paste. The kitchen fills with a savory aroma.
- Pouring in the Good Stuff:
- Pour dry red wine, scraping the pot to loosen those tasty browned bits—this is where the sauce starts to sing. Simmer gently for 3 minutes.
- Herbal Infusion and Slow Cook:
- Add beef stock, bay leaves, thyme, and rosemary. Nestle short ribs back in, cover, and let the oven do its magic for 3 hours until the meat melts off the bone.
- Final Touches:
- Skim excess fat and reduce the sauce if you want it thicker. Meanwhile, stir polenta constantly over low heat until creamy, then swirl in butter and Parmesan for indulgence.
- Serving Up:
- Spoon the luxurious polenta onto plates, crown with tender ribs, and drizzle with that richly flavored sauce. Garnish with fresh herbs if you have them handy.
Save to Pinterest This dish became more than a meal when it was served at a family reunion, turning into a celebration of togetherness and comfort that everyone still talks about.
Keeping It Fresh
If you have leftovers, store the short ribs and polenta separately. The ribs reheat beautifully without drying out and the polenta benefits from a splash of stock when warming up.
Serving Ideas That Clicked
I&ve found this pairs brilliantly with a simple green salad tossed in lemon vinaigrette to cut through the richness, plus crusty bread to scoop up every last bit of sauce.
A Time This Recipe Saved the Day
Once, on a cold winter night when I had little time to cook, this recipe& s slow cooker magic stepped in and made everyone feel nourished and cared for.
- Don&t forget to taste and adjust seasoning near the end
- Keep a sharp eye on your polenta texture; every batch can cook slightly differently
- Trust the low and slow approach—it transforms even tough cuts into silky perfection
Save to Pinterest Thanks for spending time in the kitchen with me. Can&t wait for you to try this and make some delicious memories of your own!
Recipe FAQs
- → How long does it take to cook the beef short ribs?
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The ribs are braised in the oven at a low temperature for about 3 hours until they become tender and fall off the bone.
- → Can I substitute the Parmesan in the polenta?
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Yes, you can replace Parmesan with Pecorino or a dairy-free cheese to accommodate dietary preferences.
- → What type of wine works best for the braising sauce?
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Dry red wines like Barolo or Cabernet Sauvignon complement the dish well, enhancing the depth of the sauce.
- → How is the polenta prepared for this dish?
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Polenta is slowly cooked in water or stock until smooth and creamy, then enriched with butter and grated cheese.
- → Can I add extra flavor to the braising sauce?
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A tablespoon of balsamic vinegar added before serving adds extra depth and a nice balance to the sauce.
