Braised Short Ribs with Creamy Polenta

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Tender braised short ribs simmered in a rich tomato and red wine sauce served atop smooth Parmesan polenta. This Italian-inspired beef recipe, 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 680 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 carrot
• 1, diced celery stalk
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups beef broth
• 1 can (14 oz) crushed tomatoes
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 cup cornmeal
• 4 cups water
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs evenly with 2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides for about 3-4 minutes per side until deeply caramelized. Remove and set aside.
3. Step 3: Add 1 large diced carrot, 1 diced celery stalk, and 1 large diced yellow onion to the pot. Sauté for 6-7 minutes until softened and fragrant. Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute.
4. Step 4: Pour in 1 cup red wine to deglaze the pot, scraping browned bits. Let it reduce by half, about 5 minutes.
5. Step 5: Return the short ribs to the pot. Add 3 cups beef broth, 1 can (14 oz) crushed tomatoes, 1 tsp dried rosemary, and 1 tsp dried thyme. Bring to a simmer, cover with a lid, and transfer to the oven. Braise for 3 hours until meat is tender and falling off the bone.
6. Step 6: While the ribs braise, bring 4 cups water to a boil with a pinch of salt in a saucepan. Gradually whisk in 1 cup cornmeal and reduce heat to low. Cook, stirring frequently, for 20 minutes until thickened and creamy.
7. Step 7: Remove the polenta from heat and stir in 2 tbsp butter and 1/2 cup grated Parmesan cheese until smooth.
8. Step 8: Serve the short ribs over a bed of creamy polenta, spooning the braising sauce over the top.