Creamy Polenta Braised Beef (Printable)

Tender beef short ribs slow-cooked in red wine sauce, served on smooth, creamy polenta.

# What You Need:

→ Braised Beef Short Ribs

01 - 4 bone-in beef short ribs (approximately 3.3 lbs)
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste
04 - 1 large onion, diced
05 - 2 carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 4 cloves garlic, minced
08 - 2 tablespoons tomato paste
09 - 2 cups dry red wine
10 - 2 cups beef broth (gluten-free)
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves

→ Creamy Polenta

14 - 4 cups water
15 - 1 cup coarse cornmeal (polenta), about 5.6 oz
16 - 1 cup whole milk
17 - 2 tablespoons unsalted butter
18 - 1/2 cup grated Parmesan cheese, about 1.75 oz
19 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Preheat the oven to 325°F.
02 - Pat the short ribs dry and season generously with salt and pepper.
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. Remove and set aside.
04 - Reduce heat to medium. Add onion, carrots, and celery to the pot and sauté until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for an additional minute.
05 - Pour in red wine, scraping browned bits from the pot. Simmer for 2–3 minutes. Add beef broth, thyme, rosemary, and bay leaves.
06 - Return short ribs to the pot, ensuring they are mostly submerged. Bring to a simmer, cover, and transfer to the preheated oven.
07 - Cook for 2.5 to 3 hours until the meat is fork-tender and falling off the bone.
08 - About 30 minutes before ribs are done, bring water to a boil in a medium saucepan. Whisk in the polenta steadily. Reduce heat to low and cook, stirring frequently, until thickened and creamy, approximately 25–30 minutes.
09 - Stir milk, butter, and Parmesan cheese into the polenta. Season with salt and pepper to taste.
10 - Remove herb sprigs and bay leaves from ribs. Skim excess fat, shred meat, and return to sauce. Spoon creamy polenta into bowls and top with braised short ribs and sauce.

# Expert Advice:

01 -
  • The meat becomes so soft you can pull it apart with a spoon, no knife needed.
  • The polenta soaks up every bit of that wine-rich sauce and turns each bite into pure comfort.
  • It looks like something from a fancy restaurant but really just needs time and a good pot.
  • Leftovers taste even better the next day when the flavors have had time to settle in.
02 -
  • Don't skip the searing step, that crust is where most of the flavor lives.
  • If the liquid level drops too much during braising, add a splash of broth so the ribs don't dry out.
  • Stir the polenta regularly or it will stick and scorch on the bottom of the pan.
  • Let the ribs rest for a few minutes after they come out of the oven so the sauce settles.
03 -
  • Make the ribs a day ahead so you can easily lift off any solidified fat before reheating.
  • Use a wide, shallow spoon to skim fat from the sauce while it's still warm, it's faster than waiting.
  • Taste the polenta before serving and adjust the salt, it needs more than you think.
  • If the sauce tastes flat, a pinch of sugar or a splash of vinegar can wake it up.

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