Meta Description: Master Braised Short Ribs with Polenta! Our easy short ribs recipe guarantees fall-off-the-bone tender beef and a rich, savory red wine braising sauce. Perfect Sunday dinner comfort food!
🍷 Ultimate Braised Short Ribs with Polenta: Fall-Off-the-Bone Perfection
If there’s one meal that defines true culinary comfort and elegance, it has to be Braised Short Ribs with Polenta. This dish is a celebration of low-and-slow cooking—the kind of meal that perfumes your entire home with the irresistible aroma of rich beef, deep red wine, and savory herbs. When you finally serve it, the meat is so tender it literally falls away from the bone with the gentlest nudge of a fork.
I remember the first time I made short ribs; I was convinced it was too fancy for a home cook. But I quickly learned that the hardest part is actually the waiting! This recipe is incredibly forgiving and uses a simple technique—braising—to transform an inexpensive, tough cut of meat into something unbelievably succulent. It’s truly an easy short ribs recipe that yields stunning results.
This article is your comprehensive guide to conquering this classic. We’ll show you the crucial steps for developing the deepest flavor in your red wine braising sauce and give you the secret to making rich, creamy polenta that is the perfect, velvety bed for your glorious short ribs. Get ready to create a meal that will leave your family feeling incredibly cozy and impressed!
The Magic of Braising: Why Short Ribs Love the Oven
Braising is the cornerstone of this meal. It’s a two-part cooking method that applies to tough cuts of meat: sear first, then simmer slowly in liquid.
The Beef: Choosing the Right Cut
Short ribs come from the plate section, near the ribs of the cow. They are tough because they have a high amount of connective tissue (collagen) and fat.1 This toughness is actually a good thing! The long, slow cooking process is what breaks down the collagen into gelatin, which melts back into the meat and the sauce, giving the short ribs their signature fall-off-the-bone tenderness and providing a natural richness and body to the red wine braising sauce.
- English Cut (Recommended): These are cut into thick chunks, with a piece of bone attached. They are best for a classic, robust presentation.
- Flanken Cut: These are cut across the bone, typically thin strips, often used for Korean BBQ or quick stews. Stick with the English cut for this braise.
The Sauce: Depth from Deglazing
The flavor of the sauce begins by searing the meat and sautéing the aromatics in the same pot. The brown, caramelized bits (called fond) left in the pan after searing are pure flavor. We use red wine to deglaze the pot, dissolving those bits into the liquid and creating the necessary foundation for the final, glossy sauce. This step is essential for the rich color and deep flavor of the braised beef short ribs gravy.
The Polenta: The Perfect Base
A perfect bowl of creamy garlic Parmesan polenta is the ideal partner for the rich short ribs. Polenta (coarse cornmeal) cooks down into a velvety smooth porridge that is perfect for soaking up every drop of the luscious sauce. We enrich it with butter and Parmesan cheese for an extra comforting texture.
⏰ Prep Time & Cook Time Summary
| Task | Time |
| Prep Time | 25 Minutes |
| Braising Time | 3 Hours 15 Minutes |
| Polenta Cook Time | 30 Minutes |
| Total Time | 4 Hours 10 Minutes |
| Serves | 4–6 |
✅ Ingredients for Braised Short Ribs with Polenta
🥩 The Short Ribs
- 4 lbs (approx. 1.8 kg) bone-in beef short ribs (English cut)
- 2 Tbsp olive oil
- 1.5 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 Tbsp all-purpose flour (optional, for coating)
🍷 The Red Wine Braising Sauce
- 1 large yellow onion, roughly chopped
- 2 carrots, roughly chopped2
- 2 celery stalks, roughly chopped
- 4 cloves garlic, minced3
- 1 (12 oz) can tomato paste
- 1 bottle (750ml) dry red wine (e.g., Cabernet Sauvignon, Merlot)4
- 2 cups beef broth (low sodium)
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 Tbsp Worcestershire sauce
🥣 Creamy Garlic Parmesan Polenta
- 6 cups water or chicken stock
- 1 tsp kosher salt
- 1.5 cups coarse ground cornmeal (polenta)
- 4 Tbsp unsalted butter
- $1/2$ cup grated Parmesan cheese
- 2 cloves garlic, minced (optional, for infusion)
👩🍳 Step-by-Step Cooking Instructions
Follow these steps for a deep, savory flavor foundation and fall-off-the-bone tenderness.
Part 1: Searing and Braising the Short Ribs
- Prep and Sear: Preheat oven to 325°F (160°C).5 Pat the beef short ribs very dry. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the ribs in batches on all sides until a deep, dark crust forms (about 3–4 minutes per side). Remove the ribs and set aside.
- Sauté Aromatics: Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 7–10 minutes until softened, scraping up the browned bits from the bottom. Add the minced garlic and cook for 1 minute.
- Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
- Deglaze with Wine: Pour in the entire bottle of red wine. Increase heat to medium-high. Bring the wine to a boil and let it reduce by about one-third (5–8 minutes), scraping the bottom of the pot frequently. This is the foundation of your rich red wine braising sauce.
- Braise: Stir in the beef broth, Worcestershire sauce, bay leaves, and fresh thyme. Return the seared short ribs to the pot. The liquid should cover about two-thirds of the ribs.
- Slow Cook: Cover the pot tightly with a lid and transfer to the preheated oven. Braise for 3–3.5 hours, or until the meat is incredibly fork-tender and easily pulls from the bone.
Part 2: Making the Polenta and Finishing the Dish
- Rest the Ribs: Carefully remove the short ribs and bay leaves from the pot and set the ribs aside, covered loosely with foil. Strain the red wine braising sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids.
- Reduce Sauce: Simmer the strained sauce over medium heat until it reduces and thickens slightly to a beautiful, rich glaze (about 10–15 minutes). Remove from heat and swirl in the cold butter to add gloss and richness.
- Make the Polenta: In a separate medium pot, bring the 6 cups of water or stock and kosher salt to a boil. Slowly drizzle the cornmeal into the boiling liquid while whisking constantly to prevent lumps.
- Cook Polenta: Reduce the heat to low. Simmer the polenta, stirring frequently, for 25–30 minutes until it is creamy and the cornmeal is tender.
- Finish Polenta: Stir in the 4 Tbsp of butter, grated Parmesan cheese, and minced garlic (if using) until melted and smooth.
- Serve: Place a generous spoonful of creamy garlic Parmesan polenta in a bowl. Top with one or two braised beef short ribs and ladle the rich, reduced red wine braising sauce over the top.
🌟 Pro Tips and Common Questions
These tips address the keys to a truly fall-off-the-bone texture and the richest sauce.
How Do I Know When the Short Ribs Are Done?
Unlike a roast, short ribs cannot be timed to an internal temperature of $130^{\circ}\text{F}$ ($54^{\circ}\text{C}$). They must cook until the connective tissue breaks down, which happens between $200^{\circ}\text{F}$ ($93^{\circ}\text{C}$) and $210^{\circ}\text{F}$ ($99^{\circ}\text{C}$).
- The Fork Test: The only true indicator is the fork-tender test. Insert a fork into the meat; it should require virtually no effort and the meat should flake easily. If it resists, cover the pot and keep braising!
Can I Braise Without Red Wine?
Yes, you can substitute the red wine with a dark, robust, non-alcoholic liquid.
- Beef Stock: Use an additional 3 cups of beef stock. For color and depth, add 2 Tbsp of balsamic vinegar and 1 Tbsp of soy sauce (or miso paste) to replace the complex notes lost by skipping the wine.
- Dark Beer: A stout or porter beer works very well, providing a malty, earthy flavor that complements the beef.6
How to Make the Creamy Garlic Parmesan Polenta Truly Creamy
The secret to perfectly smooth polenta is patience and heat control.
- Whisk Constantly: When you first add the cornmeal (step 9), whisk constantly to prevent lumps.
- Long Simmer: The long, slow simmer is required to fully hydrate the cornmeal and break down the starch. A quick simmer results in grainy, slightly gritty polenta. 30 minutes is ideal.
✨ Serving, Variations, and Storage
This dish offers fantastic flexibility for sides and future meals.
The Best Pairings: Sides and Wine
The intensity of the braised beef short ribs requires robust accompaniments.
- Side Vegetables: A simple side of sautéed green beans or steamed asparagus tossed with lemon zest offers a clean, green contrast to the rich ribs.
- Carb Alternatives: Instead of polenta, serve the ribs over mashed potatoes, buttered egg noodles, or even a creamy risotto.7
- Wine Pairing: Match the braising wine! A bold, tannic Cabernet Sauvignon or an earthy, high-acidity Chianti (Sangiovese) stands up beautifully to the rich, savory meat and sauce.
Creative Recipe Variations
This easy short ribs recipe can be adapted to many global flavors.
- Short Ribs Bourguignon: Add bacon lardons and pearl onions to the aromatics.8 Instead of just wine and stock, add a bouquet garni (parsley, bay leaf, thyme) and $1$ Tbsp of tomato paste.
- Asian Short Ribs: Replace the red wine with rice wine vinegar and soy sauce. Add a knob of fresh grated ginger and star anise to the braising liquid. Serve over jasmine rice.
- Chipotle Honey Short Ribs: Add 1-2 minced chipotle peppers in adobo and 2 Tbsp of honey to the sauce ingredients for a sweet, smoky, and spicy flavor profile.
Storage and Leftovers
- Refrigeration: Braised Short Ribs are a fantastic make-ahead meal. Store the ribs and sauce together in an airtight container for 3–4 days. The sauce will turn gelatinous when cold—this is the beautiful melted collagen!
- Reheating: Reheat gently on the stovetop or in the oven at $300^{\circ}\text{F}$ ($150^{\circ}\text{C}$). The sauce will melt back into liquid as it warms.
- Freezing: This dish freezes perfectly. Freeze the ribs and sauce together in a freezer-safe container for up to 3 months.
Nutritional Information (Estimated Per Serving)
This information is an estimate based on the ingredients and a serving size of 6.
| Component | Amount |
| Calories | 650 kcal |
| Protein | 50g |
| Fat | 35g |
| Carbohydrates | 30g |
| Saturated Fat | 15g |
| Iron | 6mg |
A Final Invitation to the Table
You’ve successfully mastered the ultimate Braised Short Ribs with Polenta! You now hold the secrets to achieving fall-off-the-bone tenderness, creating a profoundly rich red wine braising sauce, and perfecting that luxurious creamy garlic Parmesan polenta. This easy short ribs recipe is proof that the most decadent comfort food can be surprisingly simple to achieve.
This is a meal of pure indulgence, perfect for a cozy weekend or a sophisticated dinner party. The depth of flavor developed during the long, slow braise is unparalleled. Every bite of the tender beef, paired with the velvety polenta, is a true culinary triumph.
I encourage you to try this ultimate braising recipe soon. Set aside an afternoon, enjoy the wonderful aroma that fills your home, and savor the reward. What delicious side will you pair with your short ribs? Let me know! Happy cooking!
