Slow Cooked Beef Short Ribs

There's something about the smell of beef braising low and slow that fills a kitchen with pure comfort. Years ago, I watched my neighbor pull a Dutch oven from her oven, steam rising like magic, and the ribs practically sliding off the bone at the gentlest nudge. I had to know her secret, and what she taught me that afternoon became one of my go-to dishes for anyone I want to impress without breaking a sweat. The best part? It practically cooks itself while you do other things.

I made this for my sister's birthday dinner once, and watching everyone's faces when they realized the meat simply fell away from the bone without any effort—that's when I knew I'd nailed something special. The polenta soaked up every drop of that wine sauce like it was meant to be together, and suddenly we were all asking for seconds like we hadn't eaten in weeks.

Ingredients

• Beef short ribs (4 lbs, bone-in): The bone adds incredible flavor and keeps the meat moist during the long braise—don't skip buying them from a butcher who can cut them properly.
• Kosher salt and freshly ground black pepper: These are your foundation, so taste as you go and don't be shy with seasoning.
• Olive oil (2 tbsp): Medium heat is your friend here; you want a good sear, not a burnt crust.
• Onion, carrots, and celery (1 of each, diced): This holy trinity creates the flavor base that makes everything taste like it's been simmering for hours.
• Garlic (4 cloves, minced): Add it after the softer vegetables so it doesn't burn and turn bitter on you.
• Tomato paste (2 tbsp): A little goes a long way, and cooking it for a couple of minutes mellows any sharp edges.
• Dry red wine (2 cups): Use something you'd actually drink—cheap wine tastes cheap even after hours of cooking.
• Beef broth (2 cups): This carries all the other flavors, so taste your broth first and adjust salt accordingly.
• Crushed tomatoes (1 cup): They add body and slight acidity that brightens the heavy richness of the beef.
• Fresh thyme and rosemary (2 sprigs each): These herbs are tough enough to handle long cooking without falling apart or turning bitter.
• Bay leaves (2): Remove them before serving—they're flavor deliverers, not something you want to bite into.
• Water (4 cups) and polenta (1 cup): Cornmeal can clump if you're not careful, so whisk it in gradually and stir often.
• Whole milk, butter, and Parmesan (1 cup, 3 tbsp, 1/2 cup): These transform basic cornmeal into something silky and craveable.

Instructions

Set your oven and prep the ribs:

Heat your oven to 325°F and pat the short ribs completely dry with paper towels—moisture is the enemy of a good sear. Season them all over with salt and pepper, being generous because the meat is substantial and needs bold seasoning.

Build a golden crust:

Heat olive oil in your Dutch oven over medium-high heat until it shimmers, then lay the ribs in carefully. You'll hear them sizzle, which is exactly what you want—let them sit for 4 minutes on each side to develop a deep brown crust that adds flavor to everything. Work in batches if they crowd the pot.

Make the aromatic base:

Remove the ribs to a plate and drop your diced onion, carrots, and celery into the same pot where all those browned bits are stuck. Stir them around for about 5 minutes until they soften and start to caramelize slightly. The fond on the bottom of the pot is liquid gold for flavor.

Deepen the flavor with paste and wine:

Stir in the tomato paste and let it cook for about 2 minutes—this step breaks down the raw tomato taste and makes it taste cooked and complex. Pour in your red wine and use a wooden spoon to scrape up every brown bit from the bottom, which dissolves into the wine and flavors everything.

Build the braising liquid:

Add your beef broth, crushed tomatoes, and the herbs, then nestle the ribs back into the pot with any juices that accumulated on the plate. The liquid should come about three-quarters of the way up the ribs—add a splash of water if needed.

Low and slow in the oven:

Cover the pot and slide it into the oven for 2.5 to 3 hours, checking once halfway through to make sure nothing is sticking. You'll know it's done when a fork slides through the meat like butter.

Cook the polenta while the meat finishes:

About 30 minutes before the ribs are done, bring 4 cups of water to a boil in a saucepan. Whisk in the polenta slowly—this takes patience—and keep whisking as it thickens to avoid lumps. Reduce the heat to low and stir every few minutes for 20 to 25 minutes until it's thick and creamy.

Finish the polenta with richness:

Stir in the milk, butter, and Parmesan, and let it warm through for a minute. Taste and adjust salt and pepper—the Parmesan adds salt, so go easy at first.

Finish and serve:

Remove the ribs from the oven and fish out the herb sprigs and bay leaves. Skim any excess fat from the surface if you'd like a lighter sauce. Spoon the creamy polenta onto plates, top with a rib or two, and pour that gorgeous sauce over everything.

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I remember my mom tasting this for the first time and closing her eyes, and I realized right then that food is really just a way of saying I care about you without using words. Every time someone asks for the recipe now, I know they're asking for that feeling too.

Why This Dish Works

The long braise dissolves the connective tissue in the short ribs into gelatin, which makes the braising liquid silky and the meat almost liquid-tender. Wine and tomatoes add acidity that cuts through the richness of the beef and butter, keeping everything balanced and elegant instead of heavy. The polenta acts like an edible sponge, soaking up every drop of that sauce so nothing goes to waste.

Making It Your Own

This recipe is flexible in ways that let you make it feel like your own creation. I've added chopped mushrooms or pancetta, used different herbs depending on the season, and even served it over mashed potatoes or egg noodles when I didn't feel like polenta. The core of what makes it work is the long, slow braise and the balance of wine, tomatoes, and beef broth.

Timing and Make-Ahead Magic

This is actually better made a day or two ahead because the flavors deepen and blend together as it sits in the fridge. Reheat it gently on the stovetop, adding a splash of wine or broth if the sauce has thickened too much. Make the polenta fresh just before serving so it's at its silkiest—it gets stiff once it cools.

• For deeper flavor, marinate the ribs in red wine and herbs the night before, then follow the recipe as written.
• A bold red wine like Cabernet Sauvignon or Barolo makes an excellent pairing and can go into the braise itself.
• If you're short on time, instant polenta works in a pinch, though it won't have quite the same depth of corn flavor.

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This is the kind of dish that turns an ordinary evening into something memorable, and that's really the whole point of cooking for people. Make it once and it becomes part of your repertoire forever.

Recipe FAQs

→ Can I use boneless beef ribs?

Yes, boneless short ribs work well, though bone-in adds more flavor to the sauce. Adjust cooking time slightly as they may cook faster.

→ What type of red wine should I use?

A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir is ideal. Avoid cooking wines as they can be overly salty.

→ Can I make the polenta ahead of time?

Polenta is best served immediately as it solidifies as it cools. You can reheat it with a splash of water or milk to loosen the texture.

→ How do I store leftovers?

Store cooled ribs and polenta separately in airtight containers in the refrigerator for up to three days. Reheat gently before serving.

→ Can I use a slow cooker instead of the oven?

Yes, after browning the meat and sautéing vegetables, transfer everything to a slow cooker and cook on low for 8 hours.