Imagine this: fork-tender beef short ribs that practically melt in your mouth, their rich, wine-infused sauce cascading over a pillow of creamy, buttery polenta. This isn’t just dinner—it’s a transcendent culinary experience that will have your guests convinced you’ve been secretly training at a five-star restaurant. While braised short ribs with creamy polenta might sound like restaurant fare, I’m here to let you in on a little secret: this showstopper is surprisingly achievable in your own kitchen.
The magic of this dish lies in its contrasts—the hearty, robust flavor of slow-cooked beef against the silky smoothness of the polenta; the deep savory notes balanced by subtle sweetness; the sophisticated presentation belying the relative simplicity of its preparation. Yes, it takes time, but most of that time is hands-off, with the oven doing the heavy lifting while you enjoy the increasingly mouthwatering aromas filling your home. This is weekend cooking at its finest—the kind of meal that transforms an ordinary evening into a special occasion.
The beauty of braised short ribs lies in their transformation. What begins as a tough cut of meat becomes, through the patient application of heat and liquid, something utterly luxurious. This is the alchemy of braising—the conversion of collagen to gelatin, the melding of flavors, the creation of a sauce so flavorful you’ll want to bottle it. And when paired with creamy polenta, itself a humble ingredient elevated to sublime heights with a bit of butter and cheese, you have a pairing that’s stood the test of time for good reason.
While I’ve tested countless variations of this classic dish, this particular recipe has been refined through years of Sunday suppers and dinner parties. It strikes the perfect balance between complexity of flavor and ease of preparation. The addition of herbs like rosemary and thyme brings aromatic depth, while a touch of tomato paste adds umami and a hint of acidity to cut through the richness. The secret ingredient? A small amount of dark chocolate stirred in at the end, which doesn’t make the dish taste chocolatey but rather adds an intriguing complexity that will have guests wondering about your culinary prowess.
Ingredients
For the Short Ribs:
- 3 pounds beef short ribs
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (like Cabernet Sauvignon or Merlot)
- 2 cups beef stock
- 2 bay leaves
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 tablespoon balsamic vinegar
- 1/2 ounce dark chocolate (optional but recommended)
For the Creamy Polenta:
- 1 cup polenta (coarse cornmeal)
- 4 cups chicken stock
- 1 cup whole milk
- 3 tablespoons butter
- 1/2 cup freshly grated Parmigiano-Reggiano
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Instructions
For the Braised Short Ribs:
- Preheat your oven to 325°F (165°C).
- Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Transfer to a plate.
- Reduce heat to medium and add the onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.
- Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for another 2 minutes until it darkens slightly.
- Pour in the red wine, bringing it to a simmer, and let it reduce by about one-third, about 5 minutes.
- Add the beef stock, bay leaves, rosemary, and thyme. Return the short ribs to the pot, along with any accumulated juices.
- Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and nearly falling off the bone.
- Carefully remove the short ribs and set aside. Strain the cooking liquid through a fine-mesh sieve into a bowl, pressing on the solids to extract as much flavor as possible. Discard the solids.
- Return the strained liquid to the pot and simmer over medium heat until reduced and slightly thickened, about 10-15 minutes. Stir in the balsamic vinegar and chocolate (if using) until melted. Season with salt and pepper to taste.
- Return the short ribs to the sauce to warm through before serving.
For the Creamy Polenta:
- In a large saucepan, bring the chicken stock and milk to a gentle simmer over medium heat.
- Slowly whisk in the polenta in a thin stream, stirring constantly to prevent lumps.
- Reduce heat to low and cook, stirring frequently, for about 30-40 minutes until the polenta is thick and creamy. If it becomes too thick, add a little more warm stock or milk.
- Remove from heat and stir in the butter and Parmigiano-Reggiano until melted. Season with salt and pepper to taste.
To Serve:
- Spoon the creamy polenta onto warmed plates, creating a shallow well in the center.
- Place a short rib (or two for hearty appetites) on top of the polenta.
- Spoon the rich sauce over the short ribs and around the plate.
- Garnish with freshly chopped parsley and additional grated Parmigiano-Reggiano if desired.
The key to truly exceptional short ribs lies in the initial searing. Don’t rush this step—take your time to develop a deep, mahogany crust on all sides of the meat. This caramelization is the foundation of the dish’s flavor profile. Similarly, don’t skimp on the braising time. While it might be tempting to pull them out early, especially when your kitchen is filled with tantalizing aromas, patience will reward you with meat so tender it practically collapses at the touch of your fork.
For the polenta, constant attention during the first few minutes of cooking will prevent lumps from forming. After that, regular stirring ensures a velvety consistency. The addition of butter and cheese at the end transforms it from a humble cornmeal porridge into a luxurious base worthy of your perfectly braised short ribs. If you’re feeling particularly indulgent, a splash of heavy cream stirred in with the butter takes it to an even more decadent level.
What makes this dish so special for entertaining is its make-ahead potential. In fact, braised short ribs actually improve when made a day ahead. The flavors meld and deepen overnight, and the fat rises to the top and solidifies, making it easy to remove for a more refined sauce. Simply reheat gently before serving. The polenta, however, is best made just before serving, though it can be held over a double boiler for about 30 minutes if needed.
Wine pairing is almost intuitive here—serve the same robust red you used for cooking, ideally a Cabernet Sauvignon, Syrah, or a rich Italian Barolo. The tannins in these wines cut through the richness of the dish while complementing its deep flavors. A side of simply prepared bitter greens like broccoli rabe or sautéed kale provides welcome contrast to the richness of the main dish.
This braised short rib recipe is more than just a meal—it’s a culinary statement, a testament to the transformative power of time and technique. It’s the dish to pull out when you want to impress without appearing to try too hard, when you want to create a moment around your table that lingers in memory long after the plates are cleared. In a world of quick fixes and shortcuts, there’s something profoundly satisfying about a dish that demands a bit more from the cook but gives back immeasurably more in return. So set aside an afternoon, open a bottle of good wine (some for the pot, some for you), and embrace the timeless pleasure of slow cooking at its finest.