Creamy Polenta Braised Beef (Printable Version)
Succulent beef short ribs slowly braised in red wine paired with smooth, buttery polenta.
# What You Need:
→ Braised Short Ribs
01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -
11 -
12 -
13 -
14 -
15 -
→ Creamy Polenta
16 -
17 -
18 -
19 -
20 -
21 -
# Directions:
01 - Preheat the oven to 325°F.
02 - Season the short ribs evenly with salt and pepper on all sides.
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. Transfer to a plate and set aside.
04 - Add onion, carrots, and celery to the same pot. Sauté until softened and lightly browned, about 5 minutes.
05 - Stir in garlic and tomato paste. Cook for 1 minute until fragrant and tomato paste begins to caramelize.
06 - Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer for 3 minutes until slightly reduced.
07 - Add beef broth, crushed tomatoes, thyme, rosemary, and bay leaves. Return short ribs to the pot, ensuring they are mostly submerged in the liquid.
08 - Cover the Dutch oven and transfer to the preheated oven. Braise for 2½ to 3 hours until the meat is fork-tender and falling off the bone.
09 - When ribs have about 30 minutes remaining, bring water and salt to a boil in a saucepan. Gradually whisk in cornmeal in a steady stream to prevent lumps.
10 - Reduce heat to low. Cook polenta for 20-25 minutes, stirring frequently to prevent sticking, until thickened and creamy.
11 - Stir in whole milk, butter, and Parmesan cheese. Cook for an additional 2-3 minutes until completely smooth and incorporated.
12 - Remove short ribs from the oven. Discard herb sprigs and bay leaves. Skim excess fat from the surface of the sauce.
13 - Spoon creamy polenta into shallow bowls. Top with braised short ribs and generous amounts of the reduced sauce.
# Expert Advice:
01 -
- The meat falls apart at the mere suggestion of a fork, melting into the sauce like it was always meant to be there
- Something magical happens when that red wine reduces down with beef broth and tomatoes
- The polenta acts like a warm, creamy blanket tucking everything in
02 -
- Do not rush the searing step. Those brown bits are where half the flavor lives.
- The polenta thickens quickly, so keep stirring toward the end to prevent sticking.
- This actually tastes better on day two, if you can manage to save any leftovers.
03 -
- Pat the meat completely dry before searing or it will steam instead of brown
- Let the Dutch oven heat up properly before adding the oil
- If the polenta gets too thick, a splash of warm milk brings it back to life