Recipes Main Courses Beef and Veal Braised Short Ribs with Creamy Polenta

Braised Short Ribs with Creamy Polenta

Braised Short Ribs with Creamy Polenta is rated 5.0 out of 5 by 11.
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Prep Time: 10 minutes
Cook Time: 200 minutes
Servings: 6

These flavorful short ribs perfectly illustrate how braised meat cooked on the bone can turn out succulent and tender enough to cut with a fork. The bones also enrich the braising liquid, which marries delectably with the cheese-laced creamy polenta. A bold-flavored Syrah or Zinfandel is ideal for the pot and the table.

Ingredients:

  • 3 Tbs. olive oil 
  • 6 lbs. meaty, bone-in, individual-cut short ribs 
  • 4 tsp. kosher salt 
  • 1 tsp. freshly ground pepper 
  • 1 yellow onion, chopped 
  • 2 carrots, diced 
  • 6 cloves garlic, chopped  
  • 1/3 cup all-purpose flour  
  • 2 cups hearty red wine  
  • 3 cups beef stock or broth  
  • 2 Tbs. tomato paste 
  • 1 Tbs. minced fresh rosemary   
  • 1 bay leaf 
  • 1 cup whole milk 
  • 1 1/3 cups quick-cooking polenta 
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving  

Directions:

Preheat an oven to 325°F. In a Dutch oven, heat 2 Tbs. of the oil over medium-high heat. Season the short ribs with 2 tsp. salt and the pepper. In batches to avoid crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, 5 to 6 minutes per batch. Transfer to a plate.

Add the remaining 1 Tbs. oil to the pot and heat. Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and stir well. Slowly stir in the wine, then the stock. Stir in the tomato paste, rosemary and bay leaf. Return the short ribs to the pot. The short ribs should be barely covered with liquid. If not, add hot water as needed. Bring the liquid to a boil. Cover the pot, place in the oven, and cook, moving the position of the ribs every 45 minutes or so to be sure that they are covered with liquid and are cooking evenly, until very tender, about 2 1/2 hours. Transfer the ribs to a deep serving platter (don’t worry if the meat separates from the bones), and tent with aluminum foil to keep warm.

Let the cooking liquid stand for 5 minutes. Skim off the fat from the surface and discard. Bring to a boil over high heat. Cook, stirring, until reduced by about one-fourth, about 10 minutes. Discard the bay leaf. Return the short ribs to the pot.

Just before serving, make the polenta: In a heavy saucepan, bring 3 cups water, the milk, and the remaining 2 tsp. salt to a boil over high heat. Slowly whisk in the polenta and reduce the heat to medium-low. Cook, whisking often, until the polenta is thick, about 2 minutes. Stir in the 1/2 cup Parmigiano-Reggiano. Divide the polenta among warmed deep serving bowls, top with the ribs and sauce and serve at once. Serves 6.

Variation: If you have leftover short ribs, you can easily turn them into a divine ragù. Simply remove the bones, shred the meat, stir it back into the sauce and reheat until warm. Toss with freshly cooked pappardelle.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

Rated 5 out of 5 by from Delicious recipe! I just cooked this and it felt like heaven in my mouth. It might be one of the best things I've ever cooked. For better flavor, add more herbs, mirepoix, fennel, wine etc. Love this recipe and great to use for leftover ravioli, pot stickers, pulled pork on potato buns, ragu etc. Thank you, WS!
Date published: 2017-03-23
Rated 5 out of 5 by from As good as at a restaurant! We made this short rib dish for friends and it was amazing! This recipe will now be in our rotation for dinner parties. It's easy to make a few hours before serving. We had leftovers and they were just as delicious the next day. Highly recommend making this dish!
Date published: 2016-10-31
Rated 5 out of 5 by from Good enough to serve at any occasion This was the first dish I made when I bought my le cruset. I used the entire bottle of Syrah wine! And it was fantastic. I did serve it over polenta, but next time will make the good old fashion type not the quick cook.
Date published: 2015-12-23
Rated 5 out of 5 by from Perfect for our dinner party!! These short ribs were AMAZING!! Quite possibly one of the tastiest things I have ever made. I made them for the first time for a holiday dinner for 8 people. Everyone was raving about the tenderness and flavor. One guest even said it was better than she has had in some restaurants! Naturally, everyone asked for the recipe. I made it with a nice zinfandel and served it with dinner as well. Sides were green beans and mashed potatoes rather than polenta. The gravy was delicious on both the short ribs and potatoes. Will be making this again! Definitely worthy of a special occasion.
Date published: 2014-12-21
Rated 5 out of 5 by from Perfect Wine Dinner Entree! Made these for a wine dinner and they were delicious! I used my Staub Cast Iron Coq Au Vin Pot. The short ribs were excellent! We didn't follow the directions for the polenta because we didn't have quick cooking polenta so we opted to make regular creamy polenta. These were to die for! Don't skimp on browning the ribs on all sides. Reducing the sauce is a must. Served with olive oil and rosemary roasted whole carrots. Don't forget some nice crusty bread. Love!
Date published: 2014-07-07
Rated 5 out of 5 by from Amazing Short Ribs! This is definitely one of the best short rib recipes I've tried, and I've tried a bunch! So flavorful- I made it for a dinner party of 8 and every plate was practically licked clean. I didn't make the instant polenta that they recommend though- I used Emeril's Parmesan Polenta recipe- it was really easy and absolutely delicious with this recipe. Everyone was raving about dinner for days! I highly recommend this!
Date published: 2014-01-15
Rated 5 out of 5 by from Restaurant Quality at Home I agree with the other reviews- this recipe is a "keeper". We have many, many dinners in our family rotation and this one is requested often. Equally delicious served over mashed potatoes, couscous, ect. Fabulous!
Date published: 2013-11-24
Rated 5 out of 5 by from Best Homemade Meal Of All Time This was the most incredible meal we have ever made at home. It takes a little while, be sure to have everything prepped before hand. Well worth the wait! We added green beans on the side in addition to soak up the sauce, and just used a food processor with precooked polenta and milk/butter. Definitely recommend this to everyone!
Date published: 2013-10-08
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