Slow Cooked Beef Short Ribs (Printable version)
Braised beef short ribs served over buttery polenta with a rich red wine sauce and fresh herbs.
# What You'll Need:
→ Beef Short Ribs
01 - 3.3 lbs bone-in beef short ribs
02 - 2 tbsp olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
05 - 1 large onion, diced
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
09 - 2 tbsp tomato paste
10 - 1 2/3 cups dry red wine
11 - 2 cups beef stock
12 - 2 bay leaves
13 - 4 sprigs fresh thyme
14 - 2 sprigs fresh rosemary
→ Creamy Polenta
15 - 4 cups water or low-sodium chicken stock
16 - 1 1/4 cups coarse cornmeal (polenta)
17 - 1/4 cup unsalted butter
18 - 3/4 cup grated Parmesan cheese
19 - Salt, to taste
20 - Freshly ground black pepper, to taste
# How to Prepare:
01 - Preheat the oven to 320°F.
02 - Generously season the beef short ribs with salt and freshly ground black pepper.
03 - Heat olive oil over medium-high heat in a large Dutch oven or heavy-bottomed ovenproof pot. Sear short ribs on all sides until deeply browned, about 8 minutes; then remove and set aside.
04 - Reduce heat to medium and add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
05 - Stir in minced garlic and tomato paste, cooking for an additional 2 minutes.
06 - Pour in dry red wine, scraping up browned bits from the bottom. Let simmer for 3 minutes.
07 - Add beef stock, bay leaves, fresh thyme, and rosemary. Return the short ribs with any accumulated juices to the pot, ensuring they are mostly submerged.
08 - Bring to a gentle simmer, cover, and transfer to the preheated oven. Cook for 3 hours until meat is tender and falls off the bone.
09 - Skim excess fat from the surface; optionally, remove ribs and reduce sauce over medium heat until thickened.
10 - In a large saucepan, bring water or stock to a boil. Gradually whisk in polenta, then reduce heat to low and cook stirring frequently for 30 to 40 minutes until thick and creamy.
11 - Stir butter and grated Parmesan cheese into the polenta. Season with salt and freshly ground black pepper to taste.
12 - Spoon creamy polenta onto plates, top with short ribs and sauce. Garnish with fresh herbs if desired.
# Expert advice:
01 -
- This rich red wine braise feels like a secret indulgence you want to share only with close friends
- The creamy polenta balances the robustness of the ribs in a way that turned this into my go-to for special dinners
02 -
- Don&t rush the searing step or you&ll lose that beautiful crust that locks in flavor
- Letting the sauce reduce after cooking intensifies the richness and ties the whole dish together perfectly
03 -
- Use fresh herbs over dried when possible; their flavors come alive during the long cook
- Don&t skip the butter in your polenta—it&s the secret that makes it luxuriously smooth