Creamy Polenta Braised Beef (Printable version)

Tender beef slow-braised in red wine, served atop velvety polenta with Parmesan and herbs.

# List of ingredients:

→ Braised Beef Short Ribs

01 - 4 bone-in beef short ribs (3.3 lbs)
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste
04 - 1 large onion, diced
05 - 2 carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 4 cloves garlic, minced
08 - 2 tablespoons tomato paste
09 - 2 cups dry red wine
10 - 2 cups beef broth (gluten-free)
11 - 2 sprigs fresh thyme
12 - 2 sprigs fresh rosemary
13 - 2 bay leaves

→ Creamy Polenta

14 - 4 cups water
15 - 1 cup coarse polenta (cornmeal) (160 g)
16 - 1 cup whole milk
17 - 2 tablespoons unsalted butter
18 - 1/2 cup grated Parmesan cheese (50 g)
19 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 325°F. Pat short ribs dry and season generously with salt and pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs until deeply browned on all sides, about 3 to 4 minutes per side. Remove and set aside.
03 - Reduce heat to medium. Add onion, carrots, and celery; sauté until softened, about 5 minutes. Stir in garlic and tomato paste and cook for one additional minute.
04 - Pour in red wine, scraping browned bits from the pot; simmer for 2 to 3 minutes. Add beef broth, thyme, rosemary, and bay leaves.
05 - Return short ribs to pot, ensuring they are mostly submerged. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 to 3 hours until meat is tender and falling off the bone.
06 - Remove pot from oven. Discard herbs and bay leaves. Skim excess fat. Shred the meat off the bones and return to the sauce if desired.
07 - About 30 minutes before ribs finish, bring water to boil in a saucepan. Gradually whisk in polenta, reduce heat to low, and cook, stirring frequently until thick and creamy, about 25 to 30 minutes.
08 - Stir in whole milk, unsalted butter, and grated Parmesan. Season with salt and pepper to taste.
09 - Spoon creamy polenta into bowls and top with braised short ribs and sauce.

# Expert Advice:

01 -
  • The meat becomes so tender you can cut it with a spoon, no knife needed.
  • It fills your home with a smell that makes everyone ask what you're cooking.
  • One pot does most of the work while you sit back and let the oven handle it.
  • Creamy polenta soaks up every bit of that wine-rich sauce.
02 -
  • Don't skip the searing step, that crust is where half the flavor lives.
  • If the liquid reduces too much in the oven, add a splash of broth so the ribs stay moist.
  • Polenta will thicken as it sits, so loosen it with a bit more milk if needed before serving.
03 -
  • Use a Dutch oven with a tight-fitting lid so no steam escapes during the braise.
  • Let the ribs rest for ten minutes after pulling them from the oven, it keeps the meat juicy when you serve.
  • Stir polenta with a wooden spoon instead of a whisk once it thickens, it's gentler and prevents it from breaking.
  • A splash of balsamic vinegar at the end brightens the sauce in a way that surprises everyone.

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