Creamy Polenta Braised Beef

I made this on a Sunday when the rain wouldn't stop and I had nowhere to be. The smell of wine and herbs filled the kitchen for hours, and by the time I pulled the pot from the oven, the meat was so tender it barely clung to the bone. I served it to friends who didn't expect much, and they went quiet after the first bite.

The first time I served this, I worried the ribs were too simple, just meat and vegetables braising away. But when I lifted the lid and saw how the sauce had thickened and darkened, I knew I'd done something right. My brother, who never compliments cooking, asked if I'd share the recipe.

Ingredients

• Bone-in beef short ribs: The bones add flavor to the sauce as it braises, and the marbling keeps the meat juicy even after hours in the oven.
• Olive oil: Use enough to get a deep sear on the ribs without them sticking to the pot.
• Salt and black pepper: Season the ribs well before searing so the crust has real flavor, not just color.
• Onion, carrots, celery: This trio forms the base that sweetens and deepens as it cooks down with the wine.
• Garlic: Minced fine so it melts into the sauce and doesn't burn during the sear.
• Tomato paste: A spoonful adds body and a slight tang that balances the richness of the beef.
• Dry red wine: Use something you'd actually drink, the flavor concentrates as it simmers.
• Beef broth: Choose a good quality broth or make your own if you have time, it makes a difference.
• Fresh thyme, rosemary, bay leaves: These herbs perfume the sauce but don't overpower the beef.
• Polenta: Coarse cornmeal gives the creamiest texture, avoid instant versions if you can.
• Whole milk: Stir this in at the end to make the polenta silky and rich.
• Unsalted butter: A couple tablespoons turn the polenta from good to unforgettable.
• Parmesan cheese: Grate it fresh, the pre-shredded stuff won't melt the same way.

Instructions

Prep and preheat:

Set your oven to 325°F and let it warm up while you get the ribs ready. Pat the meat dry so it sears instead of steams, then season every side generously.

Sear the ribs:

Heat olive oil in a heavy pot until it shimmers, then brown each rib on all sides until you see a dark crust. This step builds the flavor foundation, so don't rush it.

Cook the vegetables:

Lower the heat and add your onion, carrots, and celery, stirring until they soften and start to smell sweet. Toss in the garlic and tomato paste, letting them cook just until fragrant.

Deglaze and simmer:

Pour in the red wine and scrape up all those browned bits stuck to the bottom of the pot. Let it bubble for a few minutes, then add the broth and herbs.

Braise in the oven:

Nestle the ribs back into the pot, cover it tightly, and slide it into the oven. Let it cook low and slow for 2.5 to 3 hours until the meat pulls away from the bone without effort.

Finish the sauce:

Pull out the pot, fish out the herb stems and bay leaves, and skim any fat that's pooled on top. If you like, shred the meat right into the sauce.

Make the polenta:

About half an hour before the ribs are done, bring water to a boil and whisk in the polenta slowly so it doesn't clump. Stir often over low heat until it thickens and turns creamy.

Stir in the dairy:

Once the polenta is soft, mix in the milk, butter, and Parmesan, then season it with salt and pepper. It should be smooth and pourable.

Plate and serve:

Spoon warm polenta into bowls and ladle the braised ribs and sauce over the top. Serve it while it's still steaming.

Save

One winter night I made this for my parents and watched my dad, who rarely talks during meals, stop halfway through and say it reminded him of something his grandmother used to make. That's when I realized this dish doesn't just feed people, it brings back memories they didn't know they still had.

How to Store and Reheat Leftovers

Let the ribs cool completely before transferring them to an airtight container with plenty of sauce to keep the meat moist. They'll keep in the fridge for up to three days and actually taste richer the next day. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much.

Variations and Substitutions

If you can't find short ribs, lamb shanks work beautifully with the same method and cooking time. For a lighter polenta, swap the whole milk for a nut milk and cut the butter in half, though you'll lose some of that velvety richness. You can also finish the sauce with a drizzle of balsamic vinegar or a pat of butter for extra depth.

What to Serve Alongside

This dish is rich enough to stand on its own, but a simple arugula salad with lemon and olive oil cuts through the heaviness nicely. Crusty bread is perfect for mopping up any sauce left in the bowl, and a glass of the same red wine you used for braising ties the whole meal together.

• A bitter green salad with shaved Parmesan balances the richness.
• Roasted root vegetables add sweetness and texture.
• Garlic bread or focaccia makes sure no sauce goes to waste.

Save

This recipe taught me that the best meals aren't rushed, they're the ones you let simmer while you do something else. When you finally sit down to eat, you'll understand why patience matters.

Recipe Questions & Answers

→ How long should I braise the beef short ribs?

Braise the short ribs for 2.5 to 3 hours until the meat is tender and falling off the bone.

→ Can I substitute wine in the braising liquid?

Yes, you can replace the red wine with extra beef broth or a non-alcoholic red wine alternative.

→ How do I achieve creamy polenta consistency?

Cook the polenta slowly while stirring frequently, and finish with butter, milk, and Parmesan to make it smooth and creamy.

→ What herbs complement the braised short ribs best?

Fresh thyme, rosemary, and bay leaves add aroma and depth to the braising sauce.

→ Can I prepare this dish in advance?

Yes, both the braised beef and polenta can be made ahead; reheat gently before serving to maintain texture.