Italian Braised Short Ribs with Creamy Polenta
Tender braised short ribs simmered in a rich tomato and red wine sauce served atop smooth Parmesan polenta. 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 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
Instructions
- Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs evenly with 2 tsp salt and 1 tsp black pepper.
- 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.
- 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.
- Step 4: Pour in 1 cup red wine to deglaze the pot, scraping browned bits. Let it reduce by half, about 5 minutes.
- 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.
- 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.
- Step 7: Remove the polenta from heat and stir in 2 tbsp butter and 1/2 cup grated Parmesan cheese until smooth.
- Step 8: Serve the short ribs over a bed of creamy polenta, spooning the braising sauce over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Braised Short Ribs with Creamy 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 Italian Braised Short Ribs with Creamy 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 Italian Braised Short Ribs with Creamy 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 Italian Braised Short Ribs with Creamy 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 Italian Braised Short Ribs with Creamy 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.
