These Braised Beef Short Ribs are fall-off-the-bone tender, slow-cooked in a rich sauce of garlic, herbs, and vegetables. Served over creamy, buttery polenta, this dish is warm, elegant, and deeply comforting. It’s a tried-and-tested recipe perfect for weekends, special dinners, or when you want something luxurious without complicated steps.
📋 Ingredients
For the Beef Short Ribs
3 lb beef short ribs
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups beef broth
1 cup crushed tomatoes
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
For the Creamy Polenta
1 cup polenta (coarse cornmeal)
4 cups water or broth
2 tablespoons butter
½ cup grated Parmesan
Salt and black pepper to taste
🍲 Instructions
For the Braised Beef Short Ribs
Season ribs with salt and pepper. Heat olive oil in a large pot over medium-high heat and sear ribs on all sides until deeply browned. Remove and set aside. In the same pot, sauté onion, carrots, and celery for 4–5 minutes. Add garlic and cook for 30 seconds. Stir in tomato paste, then add beef broth, crushed tomatoes, thyme, rosemary, and bay leaves. Return ribs to the pot, cover, and simmer on low heat for 2½–3 hours until the meat is tender and falling off the bone. Remove bay leaves before serving.
For the Creamy Polenta
Bring water or broth to a boil. Slowly whisk in the polenta, reduce heat to low, and cook for 20–25 minutes, stirring often until thick and creamy. Stir in butter and Parmesan, and season with salt and pepper.
To Serve
Spoon creamy polenta into bowls and top with braised short ribs and sauce.
💡 Tips
For deeper flavor, sear ribs very well before braising. If the sauce is too thin at the end, simmer uncovered for 5–10 more minutes. Polenta thickens as it cools, add a splash of broth to loosen it before serving.
🍴 Details
Prep Time: 15 mins
Cook Time: 3 hours
Total Time: 3 hours 15 mins
Serves: 4
Calories: ~520 per serving
