Red Wine Braised Short Ribs over Creamy Parmesan Polenta

Steps

1. Step 1

   Heat the oven to 325°F. Season the short ribs all over, generously, with salt and pepper.

   5 min · 325°F

   • 4 lb bone-in beef short ribs
   • kosher salt
   • black pepper
2. Step 2

   Heat the oil in a large Dutch oven or other heavy ovenproof pot over medium-high heat until it shimmers. Brown the ribs in two batches, about 3 minutes per side, until deeply browned all over. Move them to a plate.

   15 min

   • 4 lb bone-in beef short ribs
   • 2 tbsp vegetable oil
3. Step 3

   Pour off all but about 2 tablespoons of fat from the pot. Add the onions, carrots and celery with a pinch of salt and cook over medium heat, stirring now and then, until softened and lightly browned, 8 to 10 minutes. Add the garlic and cook 1 minute more.

   11 min

   • 2 medium onions
   • 2 carrots
   • 2 celery stalks
   • 4 cloves garlic
4. Step 4

   Stir in the tomato paste and cook until it darkens to a brick red, about 2 minutes. Sprinkle in the flour and stir for 1 minute.

   3 min

   • 3 tbsp tomato paste
   • 1/4 cup all-purpose flour
5. Step 5

   Pour in the wine, scraping the bottom of the pot. Bring to a boil and simmer briskly until reduced by about half, 10 to 12 minutes.

   12 min

   • 1 bottle dry red wine (750 ml), such as Cabernet or Chianti
6. Step 6

   Add the broth, thyme and bay leaves. Return the ribs to the pot, bone side up, nestling them in so they are mostly submerged. Bring to a simmer, then cover and transfer to the oven.

   5 min

   • 4 lb bone-in beef short ribs
   • 2 cups beef broth
   • 4 sprigs fresh thyme
   • 2 bay leaves
7. Step 7

   Braise until the meat is completely tender and pulls away from the bone with a fork, 3 to 3 1/2 hours. Check once an hour and add a splash of water if the liquid drops below the ribs.

   3 hr 10 min, hands-off · 325°F

8. Step 8

   About 40 minutes before the ribs are done, start the polenta. Bring the water, milk and salt to a simmer in a heavy saucepan. Pour in the cornmeal in a slow stream, whisking constantly so no lumps form.

   10 min

   • 4 cups water
   • 2 cups whole milk
   • 1 1/2 tsp kosher salt
   • 1 1/2 cups coarse cornmeal or polenta
9. Step 9

   Turn the heat to low and cook, stirring with a wooden spoon every few minutes and scraping the corners, until thick, smooth and no longer gritty, 30 to 35 minutes. Stir in the butter and Parmesan, then taste and add salt if needed. If it stiffens before serving, whisk in a splash of hot water.

   35 min

   • 3 tbsp butter
   • 1 cup Parmesan cheese
10. Step 10

    Lift the ribs onto a plate and cover loosely with foil. Skim the fat from the surface of the sauce with a spoon, then fish out the thyme stems and bay leaves. Set the pot on the stovetop and simmer until the sauce coats a spoon, 8 to 10 minutes. Taste and season with salt and pepper.

    12 min

    • kosher salt
    • black pepper
11. Step 11

    Spoon the polenta into shallow bowls, set a short rib on top, ladle over the sauce and vegetables, and scatter with parsley.

    5 min

    • 2 tbsp fresh parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026