Creamy Polenta Braised Beef (Printable)
Velvety polenta paired with succulent braised beef short ribs in a rich savory sauce.
# What You'll Need:
→ Braised Beef Short Ribs
01 - 4 bone-in beef short ribs (approximately 1.75 to 2 pounds)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 tablespoons olive oil
05 - 1 large onion, diced
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 cloves garlic, minced
09 - 2 tablespoons tomato paste
10 - 1 cup dry red wine
11 - 2 cups beef broth
12 - 1 sprig fresh rosemary
13 - 2 sprigs fresh thyme
14 - 2 bay leaves
→ Creamy Polenta
15 - 4 cups water
16 - 1 cup coarse polenta (cornmeal)
17 - 1 cup whole milk
18 - 3 tablespoons unsalted butter
19 - ½ cup grated Parmesan cheese (approximately 1.75 ounces)
20 - Salt, to taste
21 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat oven to 325°F. Season short ribs generously with salt and black pepper.
02 - Heat olive oil in a large heavy ovenproof pot over medium-high heat and sear the ribs on all sides until browned, about 8 to 10 minutes. Remove ribs and set aside.
03 - Add diced onion, carrots, and celery to the same pot and cook until softened, about 5 to 7 minutes. Add minced garlic and cook for an additional minute.
04 - Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping the bottom of the pot to deglaze, and simmer until slightly reduced, approximately 5 minutes.
05 - Add beef broth, rosemary, thyme, and bay leaves. Return short ribs along with their juices to the pot and bring to a simmer.
06 - Cover the pot and transfer to the oven. Braise until meat is tender and falling off the bone, 2 ½ to 3 hours.
07 - About 30 minutes before ribs are done, bring water to a boil in a medium saucepan. Gradually whisk in polenta.
08 - Reduce heat to low and cook polenta, stirring frequently, until thickened and creamy, approximately 20 to 25 minutes.
09 - Stir in whole milk, unsalted butter, and grated Parmesan. Season with salt and pepper to taste. Keep warm over very low heat, adding more milk if needed to achieve desired creaminess.
10 - Remove short ribs from braising liquid. Discard herb sprigs and bay leaves. Skim excess fat from the sauce and simmer to thicken if desired.
11 - Ladle creamy polenta into serving bowls, top with braised short ribs, and spoon sauce generously over the dish.
# Expert Advice:
01 -
- The short ribs become so impossibly tender they practically dissolve on your tongue, and the braising liquid turns into pure savory gold.
- Your kitchen fills with this deeply aromatic smell that somehow makes everything feel special, even on an ordinary Tuesday.
- It looks restaurant-quality but requires almost no active hands-on time—most of the work happens in the oven while you do something else.
02 -
- Don't skip the searing step—that initial crust is where all the depth of flavor comes from, and rushing through it will leave your braise tasting thin.
- Polenta is genuinely easy to burn on the bottom of the pan, so stir it constantly and keep the heat low; if it starts sticking, add a splash more milk immediately.
- The braising liquid will have fat on top when it's done—skim it off before serving unless you want a greasy, heavy sauce.
03 -
- Buy your short ribs from a butcher you trust—they'll cut them to order and can tell you which ones will be the most tender after braising.
- Whisk the polenta continuously as you pour it into the boiling water to prevent lumps, and keep a quiet vigilance over the heat; low and slow wins every single time with polenta.