Creamy Polenta Braised Beef (Printable)

Succulent braised beef ribs paired with smooth, buttery polenta in a rich sauce for a hearty meal.

# What You Need:

→ For the Braised Beef Short Ribs

01 - 4 lbs bone-in beef short ribs
02 - 1 tbsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 1 large yellow onion, diced
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 cloves garlic, minced
09 - 2 tbsp tomato paste
10 - 1 cup dry red wine
11 - 2 cups beef broth
12 - 14 oz can crushed tomatoes
13 - 2 sprigs fresh thyme
14 - 2 sprigs fresh rosemary
15 - 2 bay leaves

→ For the Creamy Polenta

16 - 4 cups water
17 - 1 cup coarse-ground cornmeal (polenta)
18 - 1 cup whole milk
19 - 3 tbsp unsalted butter
20 - ½ cup grated Parmesan cheese
21 - 1 tsp salt

# How to Make It:

01 - Preheat the oven to 325°F.
02 - Season the short ribs generously with kosher salt and freshly ground black 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.
04 - Add diced onion, carrots, and celery to the same pot. Sauté until vegetables are softened and lightly browned, about 5 minutes.
05 - Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant and tomato paste has darkened slightly.
06 - Pour in red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer for 3 minutes until slightly reduced.
07 - Add beef broth, crushed tomatoes, thyme sprigs, rosemary sprigs, and bay leaves. Return short ribs to the pot, ensuring they are mostly submerged in liquid.
08 - Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2½ to 3 hours until 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 heavy saucepan. Gradually whisk in cornmeal in a steady stream to prevent lumps.
10 - Reduce heat to low and simmer, whisking frequently to prevent sticking. Cook for 20-25 minutes until polenta is thick and creamy.
11 - Stir in whole milk, butter, and grated Parmesan cheese. Continue cooking for 2-3 minutes until fully incorporated and smooth.
12 - Remove short ribs from the oven. Discard herb sprigs and bay leaves. Use a ladle to skim excess fat from the surface of the sauce.
13 - Spoon creamy polenta into shallow bowls. Top with braised short ribs and generously ladle the cooking sauce over the meat.

# Expert Suggestions:

01 -
  • The kind of meal that makes people linger at the table long after the plates are empty
  • Most of the cooking happens hands-free in the oven, leaving you time for a glass of wine
02 -
  • Do not rush the sear—those browned bits are the difference between good sauce and great sauce
  • The polenta will continue to thicken as it sits, so plan to serve it immediately
03 -
  • Pat the ribs completely dry before searing for better browning
  • Whisk the polenta constantly during the first 5 minutes to prevent lumps

Return