Creamy Polenta Braised Beef

I was standing at the stove on a gray Sunday afternoon when the smell of browning meat filled the entire apartment. My neighbor knocked to ask if everything was okay, and I realized I'd been so absorbed in watching the ribs sizzle that I forgot to crack a window. That's the kind of dish this is, the kind that takes over your kitchen and makes you lose track of time.

I made this for my in-laws the first winter they visited, and my father-in-law went quiet after the first bite. He's not the sentimental type, but he asked for seconds before anyone else had finished. My mother-in-law still brings it up every time we plan a dinner.

Ingredients

• Bone-in beef short ribs: The bone adds flavor and the marbling makes the meat incredibly rich, look for ribs with good fat coverage.
• Olive oil: Use enough to coat the bottom of the pot so the ribs get a real sear, not a steam.
• Salt and black pepper: Season more than you think you need to, the meat is thick and needs it.
• Onion, carrots, and celery: This trinity builds the base, don't skip the carrots because they add a subtle sweetness that balances the wine.
• Garlic: Fresh cloves only, the jarred stuff won't give you the same warmth.
• Tomato paste: Let it cook in the pot for a full minute to lose the raw edge and deepen the color.
• Dry red wine: Something you'd actually drink, it becomes the soul of the sauce.
• Beef broth: Low-sodium gives you control over the salt, and homemade is worth it if you have it.
• Fresh thyme, rosemary, and bay leaves: Dried herbs won't give you the same fragrance, trust me on this.
• Polenta: Coarse cornmeal, not instant, the texture is completely different.
• Whole milk: It makes the polenta silky, skim milk will leave it grainy.
• Unsalted butter: Adds gloss and a little luxury at the end.
• Parmesan cheese: Freshly grated, the pre-shredded kind has coatings that mess with the creaminess.

Instructions

Preheat and prep the ribs:

Set your oven to 325°F and dry those ribs completely with paper towels, moisture is the enemy of a good sear. Season them all over with more salt and pepper than feels polite.

Sear the meat:

Heat olive oil in a heavy Dutch oven until it shimmers, then lay the ribs in without crowding. Let them sit untouched for a few minutes per side until they're dark brown and crusted, then pull them out and set aside.

Build the base:

Lower the heat and toss in your onion, carrots, and celery, stirring until they soften and smell sweet. Add the garlic and tomato paste, letting everything cook together until the paste turns a shade darker.

Deglaze with wine:

Pour in the red wine and use a wooden spoon to scrape up all those caramelized bits stuck to the bottom. Let it bubble for a couple minutes, then add the broth and herbs.

Braise low and slow:

Nestle the ribs back into the pot so they're mostly covered by liquid, bring it to a gentle simmer, then cover and slide it into the oven. Walk away for at least two and a half hours, the longer the better.

Finish the ribs:

Pull the pot out when the meat wiggles off the bone, fish out the herb stems and bay leaves, and skim off any fat pooling on top. You can shred the meat or leave it whole, both work.

Make the polenta:

About half an hour before serving, boil water in a saucepan and pour in the polenta while whisking constantly so it doesn't clump. Keep stirring over low heat until it thickens and pulls away from the sides, this takes patience.

Enrich and season:

Stir in milk, butter, and Parmesan until everything melts together into something that looks like silk. Taste it and adjust the salt and pepper.

Plate and serve:

Spoon warm polenta into wide bowls and top with a rib or two plus a generous ladle of that glossy sauce.

Save

The first time I served this, my best friend sat at the table long after everyone else had left, sopping up sauce with bread and telling me stories I'd never heard before. Food like this has a way of making people stay a little longer.

Choosing Your Wine

I've tried this with everything from a fifteen-dollar Merlot to a bottle I was saving for something special, and honestly, the mid-range stuff works best. You want something with body and a little tannin, but nothing so precious you'll regret pouring two cups into a pot. If you wouldn't sip it while cooking, don't braise with it.

Making It Ahead

This is one of those rare dishes that tastes better the next day. The flavors settle and deepen overnight, and reheating it low and slow brings everything back to life. I've made it on a Saturday, tucked it in the fridge, and pulled it out Sunday evening to rave reviews without lifting a finger.

What to Do with Leftovers

If you're lucky enough to have any left, shred the meat and toss it with pasta, or pile it onto crusty bread with a little of the sauce. I've even stirred it into scrambled eggs for a breakfast that felt absurdly fancy.

• The sauce freezes beautifully for up to three months.
• Polenta can be spread in a pan, chilled, sliced, and pan-fried for crispy cakes.
• Reheat ribs gently in a covered pot with a splash of broth to keep them from drying out.

Save

This is the meal I make when I want to remind myself that cooking doesn't have to be complicated to feel like magic. It just has to be patient, intentional, and shared with people who matter.

Recipe FAQ

→ How do I achieve tender braised beef short ribs?

Slow cooking the ribs at a low temperature for several hours allows the connective tissue to break down, resulting in tender, melt-in-your-mouth meat.

→ What is the best way to make creamy polenta?

Gradually whisking coarse cornmeal into boiling water and cooking it slowly while stirring often prevents lumps and ensures a smooth, creamy texture.

→ Can I prepare the sauce ahead of time?

Yes, the braised beef and sauce can be made a day in advance; flavors deepen overnight, and reheating gently preserves tenderness.

→ What herbs complement beef short ribs in this dish?

Fresh thyme, rosemary, and bay leaves add fragrant, earthy notes that enhance the richness of the beef and sauce.

→ How can I adjust the dish for dietary restrictions?

Use lactose-free milk or alternative butter for dairy sensitivity, and confirm broth ingredients for gluten-free assurance.