Beef Short Ribs with Parmesan Polenta is an amazing tasting meal that will impress even the pickiest of guests! Your home will smell wonderful as the ribs braise in the oven for hours! The meat will simply fall off the bone onto creamy Parmesan polenta drizzled with a pan sauce, for a perfect comfort food meal!
My husband picked up some short ribs at the grocery store that were on sale, so I went on the hunt for a new recipe to try. I found this recipe on Pinterest, made it, and we were blown away… really! The ribs were so tender, flavored beautifully, and the creamy Parmesan polenta that they were served with was the perfect accompaniment to the dish! YUM. This would be a wonderful dish for entertaining… definitely restaurant quality!
Here’s how to make this dish (you can do this- even if you’ve never made short ribs before!): First thing to do is generously season the ribs on every side with salt and pepper. Heat oil in a large dutch oven or stockpot on medium-high heat. Add ribs (in batches, if necessary) and cook until browned on all sides (approximately 2-3 minutes per side). Remove ribs to a platter to rest.
Put the Dutch oven back on the heat. Once pan is hot, add carrots, celery and onions to pan. Sautè veggies, stirring often, for 3-4 minutes, scraping up any bits of browned beef bits left on bottom of pan (they will add flavor!). Pour in the red wine, and simmer for 2-3 minutes.
Add beef stock and sprigs of fresh thyme. Place the short ribs back into the pan. Make sure the ribs are mostly covered with liquid (you can add more beef stock or water, if necessary) to ensure only the tops of the ribs are left uncovered. Cover the pot, place in preheated 325 degree oven, and bake for 2 1/2 – 3 hours (I let mine cook for 2 hours, 45 minutes).
When done, I put the ribs (without liquid) on a sheet pan about 5 inches under the broiler for about 4-5 minutes to crisp up the outside. This is an optional step, but one I definitely recommend. Once done, cover ribs with foil and keep warm.
Another option (which I did while the ribs were under the broiler) is to make a pan sauce using the liquid from the dutch oven after ribs baked. To do this, pour the liquid and the veggies from pan into a large strainer which is sitting on top of a bowl or pan (to catch all the juice). Return the liquid to the pan. Cook on medium-low until the liquid reduces (about 8-10 minutes). I whisked a couple Tablespoons of flour with some hot water (1/4 cup) and whisked it into the sauce to thicken it just a little bit.
While the meat was resting and the gravy was reducing, I made the polenta, by bringing water, milk and salt to a boil in a medium pan. While whisking the liquid, I slowly added the polenta (I used cornmeal- same thing), and continued whisking ingredients together. I continued whisking and cooking for 2-3 minutes, until polenta began to thicken.
The heat was then turned down and I simmered the mixture until it became thick, but was still creamy in texture. I added grated Parmesan cheese and butter, and stirred them in, until melted and fully combined.
To serve this dish, I spooned hot polenta into individual serving bowls, then placed 1-2 short ribs and a few of the cooked veggies on top. I spooned some of the pan sauce over all to garnish, gave the dish a little fresh thyme garnish, then served! Sooooo good!
I really cannot begin to tell you just how delicious this meal was! Besides that, our kitchen smelled amazing, too! There are a few steps that go into making such a wonderful dish, but they were completely worth every single minute! Most of the prep time is simply waiting for the dish to come out of the oven (and the rest was EASY)!
Sure hope you will consider trying this amazing recipe! We loved it – it was restaurant style quality, folks!
Recipe source: https://inquiringchef.com/braised-red-wine-beef-short-ribs-parmesan-polenta/
- 2 pounds Beef Short Ribs , 1 large or 2 small per person
- 2 Tablespoons Vegetable oil
- 3 ribs celery , chopped
- 3 carrots , chopped or sliced
- 1 small brown onion , chopped
- 1/2 cup red wine , any variety
- 4 cups beef stock , unsalted
- 6 sprigs thyme
- 3 cups milk
- 2 cups water
- 1/2 teaspoon salt
- 1 cup polenta (or cornmeal)
- 2 Tablespoons butter
- 1/2 cup grated Parmesan cheese
Preheat oven to 325 degrees. Season short ribs generously with salt and pepper on every side. Heat oil in large dutch oven on medium-high heat. When oil is hot, add ribs (cook in batches, if necessary); cook until browned on all sides (approx. 2-3 minutes per side). Remove ribs to a platter.
Place Dutch oven back on the heat. Once pan is hot, add carrots, celery and onions. Sautè veggies, stirring often, for 3-4 minutes, scraping up any bits of browned beef bits left on bottom of pan (they will add flavor!). Pour in red wine; simmer 2-3 minutes. Add beef stock and sprigs of thyme. Place short ribs back into pan. Make sure ribs are mostly covered with liquid (add more beef stock or water, if necessary) to ensure only the tops of the ribs are left uncovered. Cover pot, place in preheated 325 degree oven, and bake for 2 1/2 - 3 hours.
OPTIONAL STEP 1: This is optional, but one I definitely recommend. When done baking, transfer ribs (without liquid) to a sheet pan; Place sheet pan 5 inches under broiler and broil for 4-5 minutes to crisp up the outside. Watch ribs closely to make sure they don't burn! When done, cover ribs with foil; keep warm.
OPTIONAL STEP 2: ( I did this while ribs were in broiler). Make a slightly thick pan sauce using liquid from the dutch oven. Pour liquid and veggies from pan into a large strainer which is sitting on top of a bowl or pan (to catch the juice). Return liquid to the Dutch oven (reserving veggies). Cook on medium-low until liquid reduces (8-10 minutes). Once reduced, whisk 2 Tbsp. flour w/ hot water (1/4 cup) in separate container; whisk this into sauce while cooking, to thicken it a bit.
Make polenta, by bringing water, milk and salt to a boil in a medium pan. While whisking, SLOWLY add the polenta or corn meal; continue whisking ingredients together and cooking for 2-3 minutes, until polenta begins to thicken. Reduce heat to simmer and cook until it becomes thick, but still creamy in texture. Add butter and grated Parmesan cheese; stir them in until melted and fully combined.
To serve, spoon hot polenta into individual serving bowls, then place 1-2 short ribs and a few of the cooked veggies on top. Garnish with a couple spoonfuls of pan sauce, and a sprig of fresh thyme over ribs, then serve, and enjoy!
Here’s one more to pin on your Pinterest boards!