Red Wine-Braised Beef Short Ribs with Creamy Polenta

Deeply browned short ribs braise until spoon-tender, then meet a glossy wine sauce and Parmesan-rich polenta.

240 min

6 servings

Ingredients

5 lb bone-in English-cut beef short ribs

2 1/2 tsp kosher salt, divided

1 tsp freshly ground black pepper

2 tbsp neutral oil

1 large yellow onion, diced

2 medium carrots, diced

2 celery stalks, diced

4 garlic cloves, chopped

2 tbsp tomato paste

3 cups low-sodium beef stock

6 fresh thyme sprigs

2 bay leaves

1 cup coarse-ground polenta

4 cups whole milk

2 cups water

4 tbsp unsalted butter, divided

1 cup finely grated Parmesan cheese

Large Dutch oven · Large saucepan · Fine-mesh strainer · Whisk · Tongs

Best made ahead

Cool the ribs in strained liquid, refrigerate overnight, lift off the solid fat, then reheat gently before reducing the sauce.

Keep polenta fluid

Finish the polenta just before serving; loosen it with a splash of hot water if it thickens while the ribs are glazed.

01. Heat the oven to 325 F. Dry the ribs thoroughly and season with 2 tsp salt and pepper.

02. Brown ribs deeply in oil, working in batches so the meat sears rather than steams.

03. Soften onion, carrots, and celery, then cook garlic and tomato paste until the paste turns brick red.

04. Deglaze with wine, or the grape juice and vinegar alternative, and reduce briefly before adding stock, herbs, and ribs.

05. Cover and braise at 325 F for 2 1/2 to 3 hours, turning once, until a fork meets almost no resistance.

06. Strain the liquid and skim its fat while keeping the ribs covered and warm.

07. Boil the liquid 12 to 18 minutes until glossy and spoon-coating; watch closely as it concentrates.

08. Whisk polenta gradually into gently simmering milk, water, and salt so no lumps form.

09. Cook on low until tender, then stir in butter and Parmesan while the grains remain loose.

10. Finish the sauce with butter, glaze the ribs, and serve immediately over creamy polenta.