Description
A luxurious, slow-braised beef short rib ragu ladled over silky, creamy parmesan polenta, perfect for cozy dinners and special occasions. Rich, aromatic, and comforting, this recipe delivers melt-in-your-mouth beef and a velvety polenta that soaks up every drop of sauce.
Ingredients
- Beef Short Ribs: 3 pounds, bone-in, trimmed of excess fat
- Olive Oil: 2 tablespoons
- Onion: 1 large, finely diced
- Carrots: 2 medium, finely diced
- Celery: 2 stalks, finely diced
- Garlic: 4 cloves, minced
- Tomato Paste: 2 tablespoons
- Crushed Tomatoes: 1 can, 28 ounces
- Beef Stock: 2 cups
- Fresh Thyme: 4 sprigs
- Fresh Rosemary: 2 sprigs
- Bay Leaves: 2 leaves
- Salt and Black Pepper: To taste
- Cornmeal (Polenta): 1 cup
- Water or Chicken Stock: 4 cups
- Whole Milk: 1 cup
- Butter: 3 tablespoons
- Parmesan Cheese: 1 cup, freshly grated
Instructions
- Preheat Your Equipment: Preheat the oven to 325°F, and place a Dutch oven or heavy, oven-safe pot on the stove over medium-high heat.
- Combine Ingredients: Season the short ribs with salt and pepper. Add olive oil to the hot pot and sear the short ribs on all sides until deeply browned, 3 to 4 minutes per side. Remove the ribs and set aside.
- Prepare Your Cooking Vessel: In the same pot, add the diced onion, carrots, and celery and sauté until softened, about 6 to 8 minutes. Add the minced garlic and cook 1 minute. Stir in tomato paste and cook 2 minutes to deepen its flavor. Add the crushed tomatoes and beef stock and stir to combine.
- Assemble the Dish: Nestle the seared short ribs back into the pot, add thyme, rosemary, and bay leaves. Bring the mixture to a gentle simmer on the stove.
- Cook to Perfection: Cover the pot and transfer it to the preheated oven. Braise for 2 hours and 30 minutes to 3 hours, until the meat is fall-off-the-bone tender. Remove the pot, take out the ribs and herbs, shred the beef, discard bones and herb stems, and return the shredded beef to the sauce. Simmer uncovered on the stove for 15 to 30 minutes if the sauce needs thickening.
- Finishing Touches: While the ragu finishes, bring water or stock to a boil in a large saucepan. Slowly whisk in the cornmeal, reduce heat to low, and cook, whisking often, until thickened, 20 to 25 minutes. Stir in the milk, butter, and grated parmesan until smooth and creamy. Adjust seasoning with salt and pepper.
- Serve and Enjoy: Spoon a generous bed of creamy parmesan polenta into warmed bowls, ladle the shredded short rib ragu over the top, garnish with extra parmesan or chopped parsley, and serve immediately.
Notes
- Searing: Do not skip a good sear on the short ribs, it builds deep, caramelized flavor.
- Make Ahead: The ragu tastes better the next day, store refrigerated and reheat gently.
- Polenta Texture: If polenta firms while standing, whisk in a splash of milk or stock to loosen it before serving.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups ragu with 3/4 cup polenta)
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg
Keywords: beef short rib ragu, creamy parmesan polenta, braised short ribs, comfort food, slow-cooked ragu