Introduction
Slow-Braised Beef Short Ribs Over Creamy Parmesan Polenta is the kind of comforting dinner that feels restaurant-worthy while still being achievable at home.
Tender beef short ribs are slowly braised with caramelized onions, carrots, celery, garlic, tomato paste, herbs, and red wine until the meat becomes incredibly tender.
The rich braising liquid is reduced into a glossy, savory pan gravy and spooned generously over creamy Parmesan polenta.
This elegant beef dinner is perfect for Sunday dinner, holidays, special occasions, or a cozy homemade comfort food meal.
Recipe Overview
| Detail | Information |
| Prep Time | 30 minutes |
| Cook Time | 2 hours 45 minutes–3 hours |
| Polenta Time | 20 minutes |
| Total Time | About 3 hours 30 minutes |
| Servings | 6 |
| Difficulty | Intermediate |
| Cuisine | Italian-inspired |
| Calories | Approximately 780 kcal per serving |
Why You’ll Love This Recipe
The short ribs become incredibly tender during the slow braising process.
The combination of beef, caramelized onions, garlic, herbs, and tomato paste creates a deep and luxurious flavor.
Creamy Parmesan polenta provides the perfect base for soaking up the rich pan gravy.
This recipe is also excellent for entertaining because most of the cooking time is hands-off.
The result is an impressive comfort food dinner with tender meat, silky polenta, and a glossy sauce.
Ingredients
For the Braised Beef Short Ribs
| Ingredient | Amount |
| Beef short ribs, bone-in or boneless | 3–4 lb (1.4–1.8 kg) |
| Olive oil or vegetable oil | 2 tbsp |
| Yellow onion | 1 large |
| Carrots | 2 |
| Celery stalks | 2 |
| Garlic | 3 cloves |
| Tomato paste | 2 tbsp |
| Dry red wine | 1 cup |
| Beef broth | 2 cups |
| Fresh rosemary | 2–3 sprigs |
| Fresh thyme | 2–3 sprigs |
| Bay leaves | 2 |
| Salt | To taste |
| Freshly cracked black pepper | To taste |
For the Creamy Parmesan Polenta
| Ingredient | Amount |
| Yellow cornmeal/polenta | 1 cup |
| Chicken stock, beef stock, or water | 4 cups |
| Milk, optional | ½–1 cup |
| Butter | 2 tbsp |
| Freshly grated Parmesan | ½ cup |
| Salt | To taste |
| Black pepper | To taste |
For Garnishing
| Ingredient | Amount |
| Fresh parsley, chopped | 2–3 tbsp |
| Fresh Parmesan | Optional |
| Fresh thyme | Optional |
Step-by-Step Instructions
Prepare the Short Ribs
Preheat your oven to 325°F (165°C).
Pat the short ribs completely dry using paper towels.
Generously season all sides with salt and freshly cracked black pepper.
Drying the beef before searing helps create a much better browned crust.
Sear the Beef
Heat the olive oil in a large heavy-bottomed Dutch oven over medium-high heat.
Place the short ribs into the hot oil without overcrowding the pot.
Sear for approximately 2–3 minutes per side, until deeply browned.
Work in batches if necessary.
Transfer the browned short ribs to a plate and set aside.
The browned bits left at the bottom of the pot are important because they add tremendous flavor to the finished gravy.
Cook the Aromatics
Reduce the heat to medium.
Add the sliced onion, carrots, and celery to the same Dutch oven.
Cook for approximately 4–5 minutes, stirring occasionally.
The vegetables should begin to soften and the onions should start developing golden edges.
Add the minced garlic.
Cook for another 30–60 seconds, until fragrant.
Add the Tomato Paste
Stir in the tomato paste.
Cook for approximately 1 minute, stirring constantly.
Cooking the tomato paste briefly helps deepen its flavor and removes some of its raw taste.
Deglaze With Red Wine
Pour in the red wine.
Use a wooden spoon to scrape the browned bits from the bottom of the pot.
Allow the wine to simmer for approximately 3–4 minutes, or until reduced by about half.
This creates a concentrated base for the braising sauce.
Braise the Short Ribs
Return the seared short ribs to the Dutch oven.
Pour in the beef broth.
Add the rosemary, thyme, and bay leaves.
The liquid should reach approximately halfway up the meat rather than completely cover the ribs.
Bring the liquid to a gentle simmer.
Cover the Dutch oven tightly with its lid.
Transfer it to the preheated 325°F (165°C) oven.
Braise for approximately 2½–3 hours.
The beef is ready when it is extremely tender and can be easily pierced with a fork.
For bone-in short ribs, the meat should be pulling away from the bones.
Make the Creamy Parmesan Polenta
Begin preparing the polenta toward the end of the braising time.
Bring the stock, water, or stock-and-milk mixture to a gentle simmer in a medium saucepan.
Slowly pour in the cornmeal while whisking continuously.
This gradual addition helps prevent lumps.
Reduce the heat to low.
Cook for approximately 15–20 minutes, stirring frequently.
The polenta should become thick, smooth, and creamy.
If it becomes too thick, add a little warm stock or milk.
Remove the saucepan from the heat.
Stir in the butter and grated Parmesan.
Season with salt and freshly cracked black pepper to taste.
Keep the polenta warm until ready to serve.
Finish the Pan Gravy
Carefully remove the short ribs from the Dutch oven.
Place them on a plate and cover loosely with foil to keep them warm.
Remove the rosemary, thyme stems, and bay leaves.
For a smooth, elegant sauce, strain the braising liquid through a fine-mesh sieve.
For a more rustic gravy, leave the softened onions and vegetables in the sauce.
Return the liquid to the Dutch oven or a saucepan.
Simmer over medium heat for approximately 5–10 minutes, or until the sauce has reduced and developed a glossy consistency.
Taste and adjust the seasoning.
If the sauce becomes too thick, add a small splash of beef broth.
Assemble and Serve
Spoon a generous layer of warm Parmesan polenta into shallow serving bowls.
Place one or two pieces of tender short rib over the polenta.
Spoon the glossy beef gravy generously over the meat.
Add some of the caramelized onions and vegetables if you kept them in the sauce.
Finish with freshly chopped parsley.
Add a little freshly grated Parmesan and fresh thyme if desired.
Serve immediately while the polenta and beef are hot.
Best Tips
Pat the short ribs completely dry before seasoning and searing.
A deep brown crust creates much more flavor in the finished braised beef.
Do not rush the wine reduction. Allowing it to reduce concentrates the flavor.
Keep the braising liquid around halfway up the meat rather than completely covering the short ribs.
Cook the ribs low and slow. The goal is tender meat, not simply cooked meat.
Check the short ribs after about 2½ hours. Depending on their size, they may need additional time.
For especially rich gravy, refrigerate the braising liquid after cooking and remove the layer of hardened fat before reheating and reducing.
Best Ingredient Options
Bone-in short ribs provide excellent flavor and create a particularly rich braising liquid.
Boneless short ribs are easier to portion and serve.
Yukon Gold potatoes are not part of this version because creamy polenta provides the starch base, but mashed potatoes can be substituted if desired.
For the polenta, use traditional yellow cornmeal or quick-cooking polenta according to the package directions.
Fresh Parmesan provides better flavor and a smoother melt than pre-shredded varieties.
For the wine, a dry Cabernet Sauvignon, Merlot, or similar dry red wine works well.
If you prefer not to cook with wine, replace it with additional beef broth and a small splash of balsamic vinegar for acidity.
Recipe Variations
Mushroom Short Ribs
Add 8 oz sliced mushrooms with the onions, carrots, and celery.
Cook until the mushrooms are browned before adding the tomato paste.
Garlic Herb Short Ribs
Increase the garlic to 5–6 cloves and add extra rosemary and thyme for a more pronounced herb flavor.
Tomato-Braised Short Ribs
Add ½ cup crushed tomatoes along with the beef broth for a richer tomato-based gravy.
Short Ribs With Mashed Potatoes
Replace the Parmesan polenta with creamy mashed Yukon Gold potatoes.
The rich beef gravy works beautifully with mashed potatoes.
Creamy Mushroom Polenta
Sauté sliced mushrooms separately and fold them into the finished Parmesan polenta.
This creates an extra-rich side dish for the braised beef.
What to Serve With
A simple green salad provides freshness alongside the rich short ribs.
Roasted asparagus, green beans, or broccolini also make excellent side dishes.
Crusty bread is perfect for soaking up any remaining pan gravy.
For a special occasion dinner, serve the short ribs with roasted vegetables and a fresh herb salad.
Make-Ahead Instructions
This recipe is excellent for making ahead.
The short ribs can be braised 1–2 days in advance.
Allow the beef and sauce to cool before refrigerating.
Store the short ribs in their braising liquid in an airtight container.
When ready to serve, gently reheat the beef and sauce over low heat.
Prepare the polenta shortly before serving for the best creamy texture.
Storage
Allow leftovers to cool before refrigerating.
Store the beef and gravy in an airtight container for up to 3–4 days.
Store the polenta separately whenever possible.
The sauce may become thicker when chilled, which is normal.
Reheating
Reheat the short ribs gently in a covered saucepan or Dutch oven over low to medium-low heat.
Add a splash of beef broth if the sauce has become too thick.
Heat until the beef reaches an internal temperature of 165°F (74°C).
Reheat the polenta over low heat with a splash of milk or broth.
Stir frequently until creamy again.
Freezing
The braised short ribs and gravy freeze very well.
Allow them to cool completely before transferring them to freezer-safe containers.
Freeze for up to 3 months for the best quality.
Thaw overnight in the refrigerator.
Reheat gently on the stovetop, adding a little beef broth if needed.
For the best texture, prepare fresh polenta when serving rather than freezing the polenta.
Common Mistakes to Avoid
Do not skip the searing step. Proper browning is essential for developing deep beef flavor.
Avoid overcrowding the Dutch oven because the beef may steam instead of sear.
Do not boil the braising liquid aggressively in the oven. A gentle braise produces more tender meat.
Avoid adding too much broth. The liquid should come approximately halfway up the ribs.
Do not remove the short ribs too early. If they are still tough, they usually need more cooking time.
Do not make the polenta too thick. It should be creamy enough to spread naturally across the plate.
Avoid reducing the gravy too aggressively because it can become overly salty.
Nutrition Estimate
| Nutrient | Approximate Amount Per Serving |
| Calories | 780 kcal |
| Protein | 48 g |
| Carbohydrates | 48 g |
| Fat | 45 g |
| Saturated Fat | 18 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 980 mg |
| Calcium | 290 mg |
Nutrition information is an estimate and can vary depending on the cut of beef, amount of rendered fat, broth, wine, and portion size.
Frequently Asked Questions
Can I make short ribs without red wine?
Yes. Replace the red wine with additional beef broth.
For extra acidity and depth, add 1–2 tablespoons of balsamic vinegar to the braising liquid.
How do I know when short ribs are done?
The meat should be extremely tender and easily pierced with a fork.
If the beef is still tough after 2½–3 hours, continue braising until it becomes tender.
Can I use boneless short ribs?
Yes. Boneless short ribs work very well and are particularly convenient for serving.
Cooking time may vary depending on the size and thickness of the pieces.
Can I make this recipe in a slow cooker?
Yes. Sear the beef and sauté the vegetables first, then transfer everything to a slow cooker.
Cook on LOW for approximately 7–8 hours, or until the beef is fork-tender.
Reduce the braising liquid separately on the stovetop before serving.
Can I make the polenta ahead of time?
Yes, but polenta thickens considerably as it cools.
When reheating, add warm milk, cream, or broth and whisk until creamy again.
Why is my short rib sauce greasy?
Short ribs naturally contain a significant amount of fat.
After braising, allow the sauce to sit briefly and skim excess fat from the surface.
For an even easier method, refrigerate the sauce and remove the solidified fat from the top before reheating.
Can I use mashed potatoes instead of polenta?
Absolutely.
Creamy mashed potatoes are an excellent alternative and pair wonderfully with the rich beef gravy.
What type of wine is best?
A dry red wine such as Cabernet Sauvignon, Merlot, or another full-bodied dry red wine works well.
Choose a wine you would enjoy drinking because its flavor becomes concentrated during cooking.
Final Thoughts
Slow-Braised Beef Short Ribs Over Creamy Parmesan Polenta is a luxurious comfort food dinner built around simple cooking techniques.
Slow braising transforms the beef into tender, flavorful pieces while the onions, vegetables, herbs, and wine create an intensely savory gravy.
The creamy Parmesan polenta provides a silky foundation that soaks up every drop of the rich sauce.
Whether you’re preparing a Sunday dinner, holiday meal, romantic dinner, or special family gathering, this slow-braised beef recipe delivers an impressive restaurant-style result from your own kitchen.