Red Wine Braised Short Ribs Recipe with Creamy Polenta – Easy, Tender & Comforting Dinner

Introduction

Let me tell you, the aroma of red wine braised short ribs bubbling away in my oven is downright irresistible. There’s something about the deep, savory scent mingling with garlic, herbs, and a hint of rich red wine that makes the whole house feel cozier (honestly, you could be having the worst day and this recipe would fix it). The first time I made these short ribs was on a rainy Saturday, when I was craving pure comfort food—something hearty, satisfying, and special enough to share with family. I was instantly hooked. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma would slow-cook beef until it was so tender you could cut it with a spoon. This recipe brings back that same nostalgic feeling, but with a little grown-up twist thanks to the red wine. My family couldn’t stop sneaking bites straight from the pot—forks appearing out of nowhere, laughter echoing in the kitchen. Let’s face it, when food gets people gathering and grinning, you know you’ve got a winner.

Honestly, if you’re searching for a dinner that feels like a warm hug (and makes you look like a culinary genius at your next potluck), this is it. Whether you’re trying to impress guests or just want to treat yourself to something extra, these red wine braised short ribs with creamy polenta deliver pure, nostalgic comfort every time. I wish I’d discovered this recipe years ago—it’s become a staple for family gatherings, gifts for neighbors, and yes, even those nights when you need a little self-care meal. I’ve tested it more times than I can count (in the name of research, of course), and you’re going to want to bookmark this one for sure!

Why You’ll Love This Recipe

After years of tweaking, tasting, and even a few kitchen disasters, I can say with confidence that this red wine braised short ribs recipe is a keeper. Here’s why it stands out from the rest (and from all those other slow-cooked beef recipes you might have tried):

• Quick & Easy: While the cooking time is mostly hands-off, the prep comes together in about 20 minutes. Perfect for busy weeknights or lazy Sundays when you just want to set it and forget it.
• Simple Ingredients: No fancy grocery runs required. Most of these ingredients are pantry staples or easy to grab at any market.
• Perfect for Gatherings: Whether it’s a cozy dinner, a holiday celebration, or a Sunday supper, this dish always steals the show.
• Crowd-Pleaser: You know you’ve landed on something good when both kids and adults are scraping their plates clean. The flavor is deep and comforting, and the polenta is creamy enough to make anyone swoon.
• Unbelievably Delicious: The red wine adds a level of richness and complexity to the beef, while the polenta balances everything with a soft, velvety base.

What makes this recipe different? I use a blend of fresh and dried herbs, and I sear the short ribs until they’re deeply browned before braising—this gives extra flavor and color you just can’t fake. The creamy polenta isn’t just an afterthought, either. It’s made with real butter and parmesan, so it’s ultra-smooth and a little bit decadent (but hey, you deserve it!). You can even swap in a low-sodium broth or use dairy-free milk if you need to adapt.

This red wine braised short ribs recipe isn’t just good—it’s the kind you close your eyes after the first bite. It’s comfort food made simple, but with enough wow factor to impress guests without any stress. Whether you’re looking to make your weeknight dinner extra special or want a dish that’ll have everyone talking long after the meal is over, this is the recipe to reach for.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and a few can be swapped out to suit your preferences or dietary needs.

• For the Braised Short Ribs:
  • 3 lbs (1.4 kg) bone-in beef short ribs (look for well-marbled ribs for extra tenderness)
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 5 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups (480 ml) dry red wine (Cabernet Sauvignon or Merlot work well)
  • 2 cups (480 ml) beef broth (low-sodium preferred)
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 2 tsp dried thyme (or 1 tbsp fresh thyme leaves)
  • 1 tsp dried rosemary (or 2 tsp fresh rosemary, chopped)
  • Salt and freshly ground black pepper, to taste
• For the Creamy Polenta:
  • 1 cup (170 g) polenta (coarse cornmeal)
  • 4 cups (960 ml) water or chicken broth
  • 2 tbsp unsalted butter
  • ½ cup (50 g) grated parmesan cheese (or pecorino for a sharper flavor)
  • ½ cup (120 ml) whole milk (substitute with oat milk or almond milk for dairy-free)
  • Salt, to taste

• Optional Garnishes:
  • Fresh parsley, chopped
  • Lemon zest (for a bright finish)

I recommend using high-quality beef short ribs (like USDA Choice or Prime)—the flavor payoff is worth it. For the red wine, pick one you’d actually drink, not just a “cooking wine.” Tomato paste adds a touch of tang and color, while garlic, onion, and herbs bring out all the savory notes. If carrots or celery aren’t your thing, you can swap in parsnips or even mushrooms for a more earthy flavor.

For the polenta, coarse cornmeal yields the best creamy texture. If you’re gluten-free, you’re all set—this dish is naturally gluten-free! Want to make it dairy-free? Use vegan butter and plant-based milk for the polenta, and skip the parmesan or use a vegan cheese. In summer, feel free to add fresh basil or a spoonful of roasted tomatoes for a seasonal twist.

Equipment Needed

• Large Dutch oven or heavy-bottomed oven-safe pot (for braising)
• Large skillet (if your Dutch oven isn’t suitable for searing)
• Wooden spoon (for stirring and scraping up those flavorful browned bits)
• Chef’s knife and cutting board
• Measuring cups and spoons
• Whisk (for smooth polenta)
• Medium saucepan (for polenta)
• Ladle (for serving the sauce)
• Tongs (for flipping the short ribs)

If you don’t have a Dutch oven, a large oven-safe stockpot works just fine. I’ve even tried using a slow cooker for the braise—it works, but you miss out on the deep caramelization from oven roasting. For polenta, a heavy-bottomed saucepan is best (prevents sticking and burning). Maintenance tip: Scrub Dutch ovens with baking soda and warm water for stains. Budget-friendly alert—no need for fancy gadgets here. Just solid basics and a little elbow grease.

Preparation Method

1. Prep the Short Ribs: Pat the short ribs dry with paper towels. Season generously with salt and pepper on all sides. This helps them brown properly and builds flavor from the start.
2. Sear the Meat: Heat 2 tbsp olive oil in your Dutch oven over medium-high heat. Add the short ribs in a single layer (work in batches if needed) and sear for 4-5 minutes per side, until deeply browned. Don’t rush—good color means better flavor. Transfer browned ribs to a plate.
3. Sauté the Vegetables: In the same pot, add diced onions, carrots, and celery. Cook for 6-8 minutes until softened and lightly browned, scraping up any bits stuck to the pan. Stir in minced garlic and tomato paste; cook for another 2 minutes, until fragrant.
4. Deglaze and Build the Sauce: Pour in 2 cups (480 ml) red wine, scraping up all the caramelized bits from the bottom. Simmer for 3-4 minutes to reduce slightly. Add 2 cups (480 ml) beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Bring to a simmer.
5. Braise the Short Ribs: Return short ribs (and any juices) to the pot. Cover tightly and transfer to a preheated oven at 325°F (163°C). Braise for 2.5 to 3 hours, until the meat is fork-tender and nearly falling off the bone.
6. Prepare the Creamy Polenta: About 30 minutes before the short ribs are done, bring 4 cups (960 ml) water or broth to a boil in a medium saucepan. Whisk in 1 cup (170 g) polenta slowly to prevent lumps.
7. Simmer and Stir: Reduce heat to low and cook, stirring often, for 25-30 minutes. Add more liquid if it gets too thick. The polenta should be soft and creamy—not gritty!
8. Add Finishing Touches: Stir in 2 tbsp butter, ½ cup (50 g) parmesan, and ½ cup (120 ml) milk. Taste and add salt as needed. Remove from heat and cover to keep warm.
9. Finish the Short Ribs: Once the ribs are ready, skim off excess fat from the sauce. Remove bay leaves. If the sauce is thin, simmer uncovered on the stovetop for 10 minutes to thicken. Taste and adjust seasoning.
10. Serve: Spoon creamy polenta into bowls. Top with braised short ribs and plenty of sauce. Garnish with fresh parsley and a sprinkle of lemon zest for a pop of color and flavor.

Troubleshooting Tips: If the sauce tastes too sharp, add a pinch of sugar or a knob of butter to mellow it out. Ribs not tender? Braise for another 30 minutes. Polenta too thick? Stir in extra milk.

Prep Notes: Searing is key—don’t skip it! If you’re short on time, you can prep the veggies ahead. The polenta is best made fresh, but leftovers reheat surprisingly well (just add a splash of milk).

Cooking Tips & Techniques

Years of trial and error taught me a few tricks to make red wine braised short ribs really shine. Here’s what I’ve learned:

• Sear for Flavor: Don’t rush the browning stage! That deep crust builds the base of your sauce. I once tried skipping it—big mistake. The flavor was flat and the color was dull.
• Deglaze with Wine: Red wine isn’t just for drinking. It dissolves those browned bits and adds depth you can’t get with broth alone.
• Layer Your Aromatics: Adding garlic and tomato paste after the veggies brings out their sweetness and helps the sauce thicken naturally.
• Slow and Steady: Braising at a low temperature lets the fat render and collagen break down—this is what makes short ribs tender, not rubbery.
• Skim the Fat: Before serving, don’t forget to skim excess fat off the sauce. Too much makes it greasy (learned after an oily mishap at a holiday dinner).
• Timing is Everything: Start your polenta about half an hour before the ribs finish so everything is hot and ready together. Multitasking makes you look like you’ve got superpowers in the kitchen.
• Consistency Counts: Polenta thickens as it sits. If it’s too stiff, just stir in a splash of milk or broth. If it’s runny, simmer a bit longer, whisking constantly.
• Rest the Meat: Let the short ribs sit for 10 minutes after taking them out of the oven. The juices redistribute and the texture improves—trust me, impatience doesn’t pay off here.

Honestly, I’ve burned, undercooked, and over-salted my fair share of short ribs. Each mishap was a lesson. Now, every batch comes out tender, deeply flavored, and just begging for a cozy night in.

Variations & Adaptations

Love a little variety? These red wine braised short ribs are super flexible—here’s how you can make them your own:

• Dietary Adaptations: For dairy-free polenta, use plant-based milk and vegan butter. You can even swap parmesan for nutritional yeast or a vegan cheese.
• Seasonal Variations: In spring, toss in fresh asparagus or peas with the braise. In winter, try adding chopped parsnips or mushrooms for earthy depth.
• Flavor Twists: Swap out red wine for dark beer or stout for a different flavor profile. For a spicy kick, add a pinch of chili flakes to the sauce.
• Cooking Methods: Use a slow cooker for hands-off cooking—just sear everything first, then cook on low for 8 hours. For pressure cookers (like Instant Pot), reduce braising time to about 1 hour.
• Allergen Substitutions: Gluten-free? Good news—this recipe is naturally gluten-free. For nut allergies, stick to regular milk and butter.

My personal favorite twist: swapping half the beef broth with mushroom stock and adding a splash of balsamic vinegar. It makes the sauce extra savory and gives the polenta a rich, almost umami vibe. Don’t be afraid to experiment—sometimes a happy accident leads to a new family classic!

Serving & Storage Suggestions

These red wine braised short ribs are best served piping hot over a generous heap of creamy polenta. I like to garnish with fresh parsley and a touch of lemon zest for freshness. If you’re going all out, pair with a side of roasted vegetables or a crisp green salad. A glass of the same red wine you used in the sauce? Highly recommended.

Leftovers keep well in the fridge for up to 4 days. Store the short ribs and sauce in an airtight container, and the polenta separately. To freeze, cool completely, then wrap tightly—both the meat and polenta freeze for up to 2 months. Reheat gently on the stovetop, adding a splash of broth to loosen the sauce and a bit of milk to refresh the polenta. Honestly, the flavor deepens overnight, making leftovers almost better than the first round.

For presentation, spoon polenta into shallow bowls, top with short ribs, and drizzle with sauce. A sprinkle of chopped herbs finishes the look—perfect for your Pinterest board or family table!

Nutritional Information & Benefits

This red wine braised short ribs recipe with creamy polenta is hearty and satisfying. Each serving (about 1 short rib and half a cup of polenta) offers approximately:

• Calories: 600
• Protein: 32g
• Carbs: 38g
• Fat: 36g
• Fiber: 3g

Beef short ribs are a good source of iron and zinc, which help with energy and immunity. The polenta is naturally gluten-free and provides slow-release carbohydrates for steady energy. Herbs and garlic add antioxidants, and you can adapt the recipe for lower sodium or dairy-free needs. Allergens include dairy (in polenta) and beef, so check substitutions if needed. I love that this recipe feels indulgent but still offers real, nourishing ingredients—comfort food that doesn’t knock you off your wellness goals.

Conclusion

Red wine braised short ribs with creamy polenta are more than just a dinner—they’re a warm memory on a plate, easy enough for any home cook but impressive enough for company. The flavors are deep, the texture is melt-in-your-mouth, and the creamy polenta brings everything together in the coziest way.

Don’t be afraid to tweak the recipe to fit your tastes—add a dash of heat, swap in different herbs, or use a slow cooker for convenience. Personally, I love how each batch turns out just a little bit unique, but always incredibly delicious.

If you try this recipe, I’d love to hear how it goes—leave a comment, share your own twists, or tag me with your creations. There’s nothing better than sharing good food and new ideas. Happy cooking, and may your kitchen be filled with laughter and the mouthwatering scent of short ribs!

FAQs

Can I make red wine braised short ribs ahead of time?

Absolutely! The flavors actually deepen overnight. Just cool, store in the fridge, and gently reheat before serving.

What kind of red wine should I use?

Choose a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir—something you’d enjoy drinking. Avoid sweet wines for this recipe.

Can I use boneless short ribs?

You can, but bone-in ribs stay juicier and add more flavor to the sauce. If using boneless, reduce braising time by 15-20 minutes.

How do I prevent polenta from clumping?

Whisk the polenta into boiling liquid slowly and keep stirring often. If lumps form, just whisk vigorously—they usually break up!

Is this recipe gluten-free?

Yes! Both the short ribs and polenta are naturally gluten-free. Just double-check your broth and Worcestershire sauce labels if you’re sensitive.

Print