Creamy Polenta Braised Beef

There's a particular kind of magic that happens when you braise beef short ribs low and slow—the kitchen fills with this deep, wine-dark aroma that somehow smells like comfort itself. I discovered this dish on a grey November afternoon when a friend brought over a bottle of Barolo and challenged me to do something more interesting than my usual weeknight routine. What emerged from that Dutch oven three hours later was so tender it barely needed a knife, and I remember thinking: this is the kind of food that makes people linger at the table. Now, whenever I make creamy polenta with braised beef short ribs, it's less about following a recipe and more about recreating that moment of quiet triumph.

I made this for my sister's birthday dinner, and halfway through the braising time, I caught her sneaking into the kitchen just to smell what was happening in the oven. She stood there in her heels and fancy dress, eyes closed, breathing in the rosemary and thyme and dark wine, completely content to just exist in that moment. When we finally sat down to eat, she took one bite and said nothing—just smiled that smile that means a cook has done something right.

Ingredients

• Beef short ribs (4 bone-in, about 1.5–2 lbs): Look for ribs with good marbling and visible fat; this is where the flavor lives, and it renders down into the sauce as things cook.
• Olive oil (2 tbsp): Use something you don't mind heating—this is about searing, not finesse.
• Onion, carrots, celery (1 large onion, 2 carrots, 2 celery stalks, diced): These form the aromatic base and will practically dissolve into the sauce, so don't worry about precise cuts.
• Garlic (4 cloves, minced): Mince it fine; you want it to disappear into the sauce and season everything.
• Tomato paste (2 tbsp): This deepens the color and adds umami without making the sauce taste tomatoey.
• Dry red wine (1 cup): Pick something you'd actually drink—the cheaper stuff can leave a harsh edge.
• Beef broth (2 cups): Homemade is lovely if you have it, but quality store-bought works perfectly.
• Fresh rosemary and thyme (1 sprig rosemary, 2 sprigs thyme): These herbs are what tell your nose this is Italian comfort food.
• Bay leaves (2): They anchor the entire flavor profile with their quiet, sophisticated presence.
• Polenta or coarse cornmeal (1 cup): Don't buy instant polenta; the texture and taste of real cornmeal is worth the extra stirring.
• Water (4 cups) and whole milk (1 cup): The water cooks the cornmeal, the milk makes it luxurious.
• Unsalted butter (3 tbsp) and Parmesan cheese (½ cup, grated): These finish the polenta with richness that feels almost sinful.

Instructions

Heat your oven and season the ribs:

Set your oven to 325°F (160°C). While it preheats, lay the short ribs on a board and season them generously with salt and pepper—be brave with the salt, because it's the first and last chance to flavor the meat itself.

Sear the ribs until they're golden:

Get your Dutch oven screaming hot with olive oil, then place the ribs in carefully (they'll sizzle, which means you're doing it right). Don't move them around; let them sit for 4–5 minutes per side until they develop a deep brown crust. This is not just about color—it's about flavor.

Build the aromatic base:

Remove the ribs to a plate, then add onion, carrots, and celery to the same pot. Let them cook for 5–7 minutes, stirring occasionally, until they're soft and starting to caramelize. Add the minced garlic and let it perfume the whole kitchen for about a minute.

Deglaze with wine and paste:

Stir in the tomato paste and cook it for 2 minutes so it darkens slightly and loses its raw edge. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to lift all those browned, flavorful bits—this is liquid gold.

Return the ribs and braise:

Once the wine has simmered for 5 minutes, add the beef broth, rosemary, thyme, and bay leaves. Place the short ribs back in the pot along with any juices that accumulated on the plate. Bring everything to a gentle simmer, cover, and slide it into the oven for 2½–3 hours, until the meat is so tender it nearly falls from the bone at the lightest touch.

Cook the polenta while the ribs braise:

About 30 minutes before the ribs are done, bring 4 cups of water to a boil in a separate saucepan. Slowly whisk in the polenta—go slowly or you'll end up with lumps that no amount of stirring can fix. Once it's whisked in, reduce the heat to low and stir often for 20–25 minutes as it transforms into something thick and creamy.

Finish the polenta with dairy and cheese:

Stir in the milk, butter, and Parmesan cheese, letting them melt into the warm cornmeal. Taste, adjust the salt and pepper, and keep it over very low heat. If it thickens too much, add a splash more milk to bring back that silky texture.

Finish the sauce:

When the ribs are done, remove them from the pot and set aside. Fish out the herb sprigs and bay leaves. Skim off any excess fat floating on top of the sauce, then simmer it for a few minutes if you want it thicker and more concentrated.

Plate and serve:

Spoon creamy polenta into the center of shallow bowls, lean the short ribs against it, and pour that glossy, unctuous sauce over everything. The contrast of creamy yellow polenta and dark, tender meat is almost too beautiful to eat—almost.

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I learned the real value of this dish on a cold January evening when I realized I had made enough sauce to coat everything perfectly, and the polenta had that cloud-like texture that happens only when butter and Parmesan have fully dissolved into the cornmeal. My dinner guests fell silent—the kind of silence that means the food has spoken louder than conversation ever could. That's when I understood that this isn't just a recipe; it's an act of generosity wrapped in Italian comfort.

The Art of Braising

Braising is fundamentally about patience and trust. You're taking an inexpensive, tough cut of meat and transforming it through time and gentle heat into something so tender it falls apart on your fork. The key is low temperature—325°F (160°C) is the sweet spot where the connective tissue breaks down into gelatin without the meat drying out. The liquid acts as both a flavor-builder and a temperature moderator, ensuring nothing overcooks. I've found that checking on the ribs halfway through, giving them a gentle turn in the liquid, helps them cook more evenly, though honestly, a covered pot is so forgiving that you could ignore it entirely and still succeed.

Polenta: The Misunderstood Grain

Most people's polenta trauma comes from trying to rush it or getting distracted mid-stir. The truth is, it needs your attention for those 20–25 minutes, but only in the way a good conversation does—you don't need to be intense about it, just present. The cornmeal is done when a wooden spoon dragged through it leaves a brief trail before filling back in. The butter and cheese at the end aren't optional additions; they're what elevate polenta from a side dish into something rich enough to stand up to braised short ribs. I once tried to make it with less dairy to be healthier, and it tasted like sadness in a bowl.

Building Depth in Your Braising Liquid

The sauce is where this dish becomes something special. By searing the ribs, sautéing the vegetables, and reducing the wine before adding the broth, you're layering flavors—each step contributes something the others can't. The tomato paste adds subtle sweetness and umami depth. The herbs infuse the liquid slowly over hours, becoming more integrated than if you'd just thrown them in at the beginning. The browned bits stuck to the bottom of the pot after searing the ribs (called fond) contain concentrated meat flavor that dissolves into the wine, creating a sauce that tastes like it's been simmering for days.

• Taste the sauce before serving and adjust seasoning with salt and a grind of fresh pepper.
• If you love your sauce thicker, simmer it uncovered for a few minutes after removing the ribs.
• Leftover sauce is even better the next day, when the flavors have had time to marry and deepen.

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This is the kind of meal that transforms an ordinary evening into something memorable. Serve it with a bold red wine and let everyone at your table linger just a little bit longer.

Recipe FAQs

→ How long should beef short ribs be braised?

Braise beef short ribs for approximately 2½ to 3 hours until the meat becomes very tender and easily falls off the bone.

→ What gives the polenta its creamy texture?

Gradual cooking with water, milk, butter, and Parmesan cheese creates a smooth and creamy polenta.

→ Can I substitute Parmesan cheese in the polenta?

Yes, Pecorino Romano is a good alternative that offers a sharper and saltier flavor.

→ What herbs are best for braising beef short ribs?

Fresh rosemary, thyme, and bay leaves add aromatic depth to the braising liquid.

→ How can I enhance the richness of the polenta?

Adding a splash of cream to the polenta during the cooking process makes it even richer and smoother.

→ What wine pairs well with this dish?

Robust red wines like Barolo or Cabernet Sauvignon complement the rich flavors of the braised beef and creamy polenta.