Slow Cooked Beef Short Ribs (Printable)
Tender beef short ribs braised in rich sauce paired with creamy, buttery polenta for a cozy dinner.
# What You'll Need:
→ Beef Short Ribs
01 - 3.3 lbs bone-in beef short ribs
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
05 - 1 large onion, diced
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
09 - 2 tablespoons tomato paste
10 - 1 2/3 cups dry red wine
11 - 2 cups beef stock
12 - 2 bay leaves
13 - 4 sprigs fresh thyme
14 - 2 sprigs fresh rosemary
→ Creamy Polenta
15 - 4 cups water or low-sodium chicken stock
16 - 1 1/4 cups polenta (coarse cornmeal)
17 - 1/4 cup unsalted butter
18 - 3/4 cup grated Parmesan cheese
19 - Salt, to taste
20 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 320°F.
02 - Generously season the beef short ribs with salt and freshly ground black pepper.
03 - In a large Dutch oven or heavy-bottomed ovenproof pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until deeply browned, about 8 minutes. Remove and set aside.
04 - Reduce heat to medium. Add diced onion, carrots, and celery to the pot and sauté for 5 minutes until softened.
05 - Stir in minced garlic and tomato paste and cook for an additional 2 minutes.
06 - Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 3 minutes to reduce slightly.
07 - Add beef stock, bay leaves, fresh thyme, and rosemary. Return the short ribs along with any collected juices to the pot, ensuring they are mostly submerged.
08 - Bring the mixture to a gentle simmer, cover with a lid, and transfer to the oven. Cook for 3 hours until the meat is tender and falls off the bone.
09 - Remove any excess fat from the surface. Optionally, take out the short ribs and reduce the sauce over medium heat to thicken.
10 - Bring water or low-sodium chicken stock to a gentle boil in a large saucepan. Gradually whisk in the polenta. Reduce heat to low and stir frequently, cooking for 30–40 minutes until thick and creamy.
11 - Stir in unsalted butter and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
12 - Spoon creamy polenta onto plates, top with slow-cooked short ribs and plenty of sauce. Garnish with extra fresh herbs if desired.
# Expert Advice:
01 -
- The tender, fall-off-the-bone ribs feel like a warm hug on a plate
- The creamy polenta beneath adds a velvety texture that perfectly balances the rich sauce
02 -
- Patience is key—rushing the braise results in tough meat, so keep that oven low and slow
- Reducing the sauce after removing ribs can transform it from good to stunningly rich, a game changer every time
03 -
- Searing ribs until deeply browned is worth every minute—it locks flavor inside and builds your sauce’s complexity
- Adding tomato paste early and letting it cook off mellows its sharpness and deepens the sauce's body