Braised Italian Short Ribs with Polenta
Tender braised short ribs simmered in a rich tomato and red wine sauce, paired with creamy Parmesan polenta for a comforting Italian dinner. This italian-inspired beef ready in about 225 minutes pairs beef short ribs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs beef short ribs
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 4, minced garlic cloves
- 1 cup dry red wine
- 28 oz can crushed tomatoes
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 cup cornmeal (polenta)
- 4 cups water
- 1/2 cup, grated Parmesan cheese
- 3 tbsp butter
Instructions
- Step 1: Season 3 lbs beef short ribs with 2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown ribs on all sides, about 3-4 minutes per side. Remove ribs and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6 minutes until softened and fragrant. Add 4 minced garlic cloves and cook 1 minute.
- Step 3: Pour in 1 cup dry red wine to deglaze the pot, scraping browned bits for 2 minutes until reduced by half. Add 28 oz crushed tomatoes, 2 cups beef broth, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme.
- Step 4: Return short ribs to pot, cover, reduce heat to low, and simmer gently for 3 hours until ribs are fork tender.
- Step 5: While ribs braise, bring 4 cups water to a boil in a saucepan. Slowly whisk in 1 cup cornmeal, reduce heat to low, and cook, stirring frequently, for 25 minutes until thickened and creamy.
- Step 6: Remove polenta from heat and stir in 3 tbsp butter and 1/2 cup grated Parmesan cheese until melted and smooth.
- Step 7: Serve braised short ribs over a bed of creamy Parmesan polenta, spooning sauce over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Braised Italian Short Ribs with Polenta take to make?
Total time is about 225 minutes (30 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Braised Italian Short Ribs with Polenta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.
Can I substitute ingredients in Braised Italian Short Ribs with Polenta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Braised Italian Short Ribs with Polenta for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Braised Italian Short Ribs with Polenta?
Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
