Creamy Polenta with Braised Beef (Print Version)
Fall-off-the-bone braised beef paired with smooth, buttery polenta and a rich, savory sauce.
# What You Need:
→ Braised Beef Short Ribs
01 - 4 bone-in beef short ribs (approximately 1.5–2 lbs total)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 tablespoons olive oil
05 - 1 large onion, diced
06 - 2 medium carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 cloves garlic, minced
09 - 2 tablespoons tomato paste
10 - 1 cup dry red wine
11 - 2 cups beef broth
12 - 1 sprig fresh rosemary
13 - 2 sprigs fresh thyme
14 - 2 bay leaves
→ Creamy Polenta
15 - 4 cups water
16 - 1 cup coarse polenta (cornmeal)
17 - 1 cup whole milk
18 - 3 tablespoons unsalted butter
19 - ½ cup grated Parmesan cheese
20 - Salt, to taste
21 - Freshly ground black pepper, to taste
# Preparation Steps:
01 - Preheat the oven to 325°F. Season short ribs generously with salt and black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 8–10 minutes. Remove and set aside.
03 - Add diced onion, carrots, and celery to the pot. Sauté until softened, 5–7 minutes. Stir in minced garlic and cook for 1 minute.
04 - Incorporate tomato paste and cook for 2 minutes. Pour in red wine, scraping any browned bits from the bottom. Simmer until reduced slightly, approximately 5 minutes.
05 - Add beef broth, rosemary, thyme, and bay leaves. Return short ribs with juices to the pot and bring to a simmer. Cover and transfer to the oven to braise for 2½ to 3 hours, until meat is tender and falling off the bone.
06 - Thirty minutes before ribs finish, bring water to a boil in a medium saucepan. Gradually whisk in polenta, reduce heat to low, and cook, stirring frequently, until thick and creamy, about 20–25 minutes.
07 - Stir milk, butter, and Parmesan into the polenta. Season with salt and pepper. Keep warm on low heat, adding additional milk if needed for desired creaminess.
08 - Remove short ribs from braising liquid, discard herb sprigs and bay leaves. Skim fat from sauce and simmer to desired thickness if needed.
09 - Serve creamy polenta topped with braised short ribs and spoon braising sauce over the top.
# Expert Advice:
01 -
- The ribs practically dissolve on your tongue while the polenta cradles them in pure comfort.
- It looks showstopping but requires almost no last-minute fussing—the oven does the heavy lifting.
- One pot becomes a complete, elegant meal that tastes like you've been cooking all day.
02 -
- Searing the meat properly isn't just about color—it builds a flavor foundation that makes the entire dish taste richer and more intentional.
- Whisking the polenta slowly and constantly prevents lumps that would otherwise ruin the creamy texture you're after, so patience here really matters.
- The braising liquid needs to stay at a gentle simmer, not a hard boil, which keeps the meat tender instead of tough and stringy.
03 -
- Always use good quality beef broth—it's not an ingredient to economize on when it forms the base of your braising liquid.
- If the polenta seems too thick while cooking, thin it with more warm milk rather than water, which keeps it creamy instead of watery.