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Perfect Slow-Braised Short Ribs Recipe with Creamy Polenta

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This recipe features tender slow-braised short ribs in a rich red wine sauce paired with silky creamy polenta, perfect for cozy dinners or special occasions.

Ingredients

Scale
  • 4 lbs beef short ribs, bone-in
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 cups dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups beef broth (preferably low sodium)
  • 2 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup coarse cornmeal polenta
  • 4 cups water or low-sodium chicken broth
  • 1 tsp salt
  • 3 tbsp unsalted butter, cubed
  • 1/2 cup freshly grated Parmesan cheese
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 325°F (160°C). Pat short ribs dry and season generously with salt and black pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown ribs in batches, about 4-5 minutes per side. Set aside.
  3. Lower heat to medium. Add onion, carrots, and celery to the pot. Cook until softened, about 6-8 minutes. Add garlic and cook 1 more minute.
  4. Pour in red wine, scraping the bottom to deglaze. Simmer for 5 minutes to reduce slightly.
  5. Stir in tomato paste, beef broth, rosemary, thyme, and bay leaf. Return ribs to pot, nestling into liquid halfway up the ribs. Cover with lid.
  6. Transfer pot to oven and braise ribs for 3 to 3 ½ hours until meat is tender and falling off the bone. Check halfway and spoon sauce over ribs.
  7. While ribs finish, bring water or broth and salt to boil in a saucepan. Slowly whisk in polenta to prevent lumps. Reduce heat to low and stir frequently for 30-40 minutes until thick and creamy.
  8. Stir butter and Parmesan into polenta until melted and smooth. Season with pepper.
  9. Remove ribs from pot. Discard herb sprigs and bay leaf. Simmer sauce uncovered on stovetop for 10 minutes to reduce and thicken. Adjust seasoning.
  10. Serve polenta on plates, top with short ribs, and drizzle with red wine sauce. Garnish with fresh thyme if desired.

Notes

Brown ribs in batches to avoid steaming and ensure a deep crust. Slow and low braising is key for tender meat. Stir polenta frequently to prevent lumps and sticking. If sauce is too thin, thicken with cornstarch slurry. Polenta can be reheated with broth and butter to restore creaminess.

Nutrition

Keywords: slow-braised short ribs, creamy polenta, red wine sauce, comfort food, easy dinner, beef ribs, cozy meal, gluten-free

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