Slow Cooked Beef Short Ribs (Print)
Fall-off-the-bone beef in red wine sauce over creamy polenta.
# Ingredient List:
→ Beef Short Ribs
01 - 4 lbs bone-in beef short ribs
02 - Kosher salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 tbsp 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 tbsp tomato paste
10 - 2 cups dry red wine
11 - 2 cups beef broth
12 - 1 cup crushed tomatoes
13 - 2 sprigs fresh thyme
14 - 2 sprigs fresh rosemary
15 - 2 bay leaves
→ Creamy Polenta
16 - 4 cups water
17 - 1 cup coarse cornmeal (polenta)
18 - 1 cup whole milk
19 - 3 tbsp unsalted butter
20 - ½ cup grated Parmesan cheese
21 - Salt, to taste
22 - Black pepper, to taste
# How-To Steps:
01 - Preheat oven to 325°F. Pat ribs dry and season generously with salt and pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown ribs on all sides in batches if necessary, then remove to a plate.
03 - Add diced onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 additional minute.
04 - Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping browned bits from the pot and simmer until slightly reduced, about 5 minutes.
05 - Pour in beef broth and crushed tomatoes. Add thyme, rosemary, and bay leaves. Return ribs along with juices to the pot and bring to a simmer.
06 - Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours until ribs are tender and meat falls off the bone.
07 - About 30 minutes before ribs finish, bring water to a boil in a saucepan. Slowly whisk in polenta, reduce heat to low, and cook, stirring frequently, for 20-25 minutes until thickened and creamy.
08 - Stir in whole milk, butter, and grated Parmesan. Season with salt and pepper. Keep warm until serving.
09 - Remove ribs from oven. Discard herb sprigs and bay leaves. Skim excess fat from the sauce and adjust seasoning if needed.
10 - Serve short ribs and sauce atop creamy polenta. Garnish with extra Parmesan and fresh herbs if desired.
# Expert Suggestions:
01 -
- Meat so tender it melts on your tongue without a knife, making you feel like an accomplished cook.
- The creamy polenta soaks up the rich wine sauce like it was made for each other, turning an ordinary dinner into something special.
- Most of the work happens in the oven while you're free to do something else, perfect for when you want to impress without stress.
02 -
- Don't skip browning the ribs properly—that golden crust is where the deepest flavor lives, and there's no shortcut for it.
- If your braising liquid looks too thin after cooking, remove the ribs and simmer the sauce uncovered on the stovetop for 10-15 minutes to concentrate it into something silky and coat-the-back-of-a-spoon rich.
- Polenta needs constant stirring or it'll clump and seize up; if it does, add a splash of warm milk and keep whisking until it's smooth again.
03 -
- Use an instant-read thermometer to check doneness if you're unsure—the ribs should reach an internal temperature of 190-205°F for that fall-apart texture.
- If your sauce tastes a bit thin or watery, don't blame yourself; just simmer it uncovered on the stovetop after removing the ribs, and it'll reduce to something luxurious.