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Red Wine-Braised Beef Short Ribs with Creamy Polenta

A patient Dutch-oven braise transforms beef short ribs into spoon-tender meat with a concentrated, glossy sauce and soft Parmesan polenta.

Glossy braised beef short ribs rest over creamy Parmesan polenta in shallow serving bowls.

This is a deliberate cold-weather braise built around deep browning, gentle oven heat, and a final reduction. The polenta begins only as the sauce is refined, so it reaches the table soft and creamy beside the glazed beef.

Build the first layer

Dry short ribs and an uncrowded pot are essential for a dark, savory crust. Work in batches and let each broad side color fully before turning, because that fond becomes the foundation of the sauce.

Braise with patience

The ribs are ready when a fork slides in with almost no resistance, not simply when the timer ends. Keep the Dutch oven covered so its steady, moist heat can soften connective tissue without drying the beef.

Browned bone-in short ribs sit in a Dutch oven with dark braising liquid, vegetables, thyme, and bay. — Browned short ribs rest above the wine-dark braising liquid before the Dutch oven is covered.

Turn braising liquid into sauce

Straining removes the spent vegetables and herbs, while careful skimming prevents a greasy finish. Reduce the clean liquid until it coats a spoon, then whisk in butter for a rounded, glossy sauce.

Use the overnight advantage

For the cleanest sauce, cool the ribs in their strained liquid and refrigerate them overnight. The fat solidifies on top for easy removal, and gentle reheating returns moisture to the meat before the sauce is reduced.

Spoon-tender beef pulls from a short-rib bone beneath glossy sauce over creamy Parmesan polenta. — Glossy sauce clings to spoon-tender beef above a pool of creamy Parmesan polenta.

Time the polenta last

Polenta is most luxurious while it still flows slowly from the spoon, so make it during the sauce reduction. Spoon it into warm bowls, settle a rib on top, and add enough sauce to reach every bite.

Red Wine-Braised Beef Short Ribs with Creamy Polenta

6 servings

240 minutes total

Ingredients

• 5 lb bone-in English-cut beef short ribs
• 2 1/2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper
• 2 tbsp neutral oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, chopped
• 2 tbsp tomato paste
•
• 3 cups low-sodium beef stock
• 6 fresh thyme sprigs
• 2 bay leaves
• 1 cup coarse-ground polenta
• 4 cups whole milk
• 2 cups water
• 4 tbsp unsalted butter, divided
• 1 cup finely grated Parmesan cheese

Method

Heat the oven
Heat the oven to 325 F and pat the short ribs very dry; season them with 2 tsp salt and the black pepper.
Look for: The rib surfaces feel dry and are evenly seasoned.
Brown the ribs
Heat the neutral oil in a large Dutch oven over medium-high and brown the ribs in batches for 3 to 4 minutes per broad side; transfer to a plate.
Look for: The ribs have a deep mahogany crust without scorched spots.
Build the braise
Lower the heat to medium, add onion, carrots, and celery, and cook for 7 minutes; add garlic and tomato paste and cook 2 minutes until brick red.
Look for: The vegetables are softened and the tomato paste has darkened.
Deglaze and assemble
Pour in the red wine and scrape up the browned bits; for the nonalcoholic option, use 1 3/4 cups grape juice and 1/4 cup red wine vinegar instead. Simmer 8 minutes, then add stock, thyme, bay leaves, and ribs.
Look for: The liquid is reduced slightly and no browned bits remain stuck to the pot.
Braise until tender
Cover the Dutch oven and braise at 325 F for 2 1/2 to 3 hours, turning the ribs once, until a fork slides into the meat with almost no resistance.
Look for: The meat is spoon-tender and beginning to pull from the bones.
Strain and defat
Transfer the ribs to a platter, strain the braising liquid, discard the solids, and skim off the surface fat; keep the ribs covered and warm.
Look for: The strained liquid looks smooth with no large pools of fat.
Reduce the sauce
Return the strained liquid to the Dutch oven and boil over medium-high for 12 to 18 minutes, until glossy and thick enough to lightly coat a spoon.
Look for: A finger drawn across the back of a coated spoon leaves a clear trail.
Start the polenta
While the sauce reduces, bring the milk, water, and remaining 1/2 tsp salt to a gentle simmer in a saucepan; whisk in the polenta gradually.
Look for: The polenta disperses smoothly without dry lumps.
Finish the polenta
Cook the polenta over low heat for 20 to 25 minutes, stirring often, until tender; stir in 2 tbsp butter and the Parmesan until creamy.
Look for: The grains are tender and the polenta flows slowly from the spoon.
Glaze and serve
Whisk the remaining 2 tbsp butter into the reduced sauce, return the ribs to coat and heat through, then spoon them and the glossy sauce over the hot polenta.
Look for: The sauce clings to the ribs and the polenta is still loose and creamy.