Slow Cooked Beef Short Ribs (Printable)

Tender braised beef in red wine sauce served over rich, buttery polenta for a comforting meal.

# What you'll need:

→ Beef Short Ribs

01 - 4 lbs bone-in beef short ribs
02 - Kosher salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 tbsp olive oil
05 - 1 large onion, diced
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 cloves garlic, minced
09 - 2 tbsp tomato paste
10 - 2 cups dry red wine
11 - 2 cups beef broth
12 - 1 cup crushed tomatoes
13 - 2 sprigs fresh thyme
14 - 2 sprigs fresh rosemary
15 - 2 bay leaves

→ Creamy Polenta

16 - 4 cups water
17 - 1 cup polenta (coarse cornmeal)
18 - 1 cup whole milk
19 - 3 tbsp unsalted butter
20 - 1/2 cup grated Parmesan cheese
21 - Salt, to taste
22 - Pepper, to taste

# Directions:

01 - Set oven temperature to 325°F (165°C).
02 - Pat short ribs dry and season liberally with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides in batches as needed, then transfer to a plate.
04 - Add diced onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
05 - Incorporate tomato paste and cook, stirring, for 2 minutes to deepen flavor.
06 - Pour in red wine, scraping browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
07 - Stir in beef broth, crushed tomatoes, fresh thyme, rosemary, and bay leaves. Return short ribs and any accumulated juices to the pot and bring to a gentle simmer.
08 - Cover the pot and transfer to the oven. Cook for 2.5 to 3 hours, or until meat is tender and falls off the bone.
09 - About 30 minutes before ribs finish, bring water to a boil in a saucepan. Gradually whisk in polenta, reduce heat to low, and cook, stirring frequently, for 20 to 25 minutes until thick and creamy.
10 - Stir in whole milk, butter, and grated Parmesan cheese. Season with salt and pepper to taste and keep warm.
11 - Remove ribs from oven. Discard herb sprigs and bay leaves. Skim excess fat from surface and adjust seasoning if necessary.
12 - Plate short ribs with sauce atop creamy polenta. Garnish with additional Parmesan and fresh herbs if desired.

# Expert Suggestions:

01 -
  • The meat becomes so tender it melts on your tongue, and the sauce is rich enough to make you forget store-bought versions exist.
  • You mostly let the oven do the work, so you can actually enjoy your guests instead of being stuck at the stove.
02 -
  • Don't skip the searing step—that crust is where half the flavor comes from, and no amount of braising liquid can make up for skipping it.
  • If your polenta seems too thick, thin it with a splash more milk rather than water, which keeps it creamy instead of gluey.
03 -
  • Pat your ribs dry before seasoning and searing—wet meat steams instead of browning, and that crust is everything.
  • Taste the sauce once the ribs are done and adjust salt and acidity with a splash of wine or a squeeze of lemon if it tastes flat.

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