Slow-Roasted Beef Short Ribs with Herbed Polenta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone tender beef ribs slow-cooked to perfection, served atop creamy polenta for a dish that embodies culinary excellence. This american-inspired beef ready in about 255 minutes pairs bone-in beef short ribs, all-purpose flour, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 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.

★ 4.7 (9 ratings) Prep: 25 min Cook: 230 min Serves 6 American cuisine 780 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Pat short ribs dry and season generously with 3 tbsp all-purpose flour, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp extra-virgin olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides for 3-4 minutes per side until deeply browned, then remove and set aside.
  3. Step 3: Add 2 diced carrots, 1 diced onion, 2 diced celery stalks, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until vegetables soften, then stir in 2 cups beef broth, 1 tsp dried thyme, and 1/2 tsp dried rosemary. Return ribs to the pot, cover, and transfer to oven.
  4. Step 4: Braise for 3.5 hours until meat is fork-tender. While ribs cook, make polenta: Whisk 1 cup polenta into 2 cups cold water, then slowly stir in 2 cups whole milk. Cook over medium heat, stirring constantly, for 15-20 minutes until thickened and creamy. Stir in 1/2 cup shredded Parmesan cheese until melted.
  5. Step 5: Remove ribs from sauce, skim excess fat from the sauce, and serve ribs over polenta with a spoonful of sauce.

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Frequently asked questions

How long does Slow-Roasted Beef Short Ribs with Herbed Polenta take to make?

Total time is about 255 minutes (25 min prep + 230 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 Slow-Roasted Beef Short Ribs with Herbed 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 bone-in beef short ribs from drying out.

Can I substitute ingredients in Slow-Roasted Beef Short Ribs with Herbed 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 Slow-Roasted Beef Short Ribs with Herbed 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 Slow-Roasted Beef Short Ribs with Herbed Polenta?

American 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.

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