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Red Wine Braised Short Ribs with Creamy Polenta

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Tender, melt-in-your-mouth beef short ribs braised in red wine and herbs, served over ultra-creamy polenta. This comforting dinner is perfect for family gatherings or cozy nights in, and is naturally gluten-free.

Ingredients

Scale
  • 3 lbs bone-in beef short ribs
  • 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 dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups 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
  • 1 cup polenta (coarse cornmeal)
  • 4 cups water or chicken broth
  • 2 tbsp unsalted butter
  • 1/2 cup grated parmesan cheese (or pecorino)
  • 1/2 cup whole milk (or oat/almond milk for dairy-free)
  • Salt, to taste
  • Fresh parsley, chopped (optional garnish)
  • Lemon zest (optional garnish)

Instructions

  1. Pat short ribs dry and season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high. Sear short ribs 4-5 minutes per side until deeply browned. Transfer to a plate.
  3. Add onion, carrots, and celery to the pot. Sauté 6-8 minutes until softened and lightly browned. Stir in garlic and tomato paste; cook 2 minutes.
  4. Pour in red wine, scraping up browned bits. Simmer 3-4 minutes to reduce slightly.
  5. Add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Bring to a simmer.
  6. Return short ribs and juices to the pot. Cover and braise in a preheated 325°F oven for 2.5 to 3 hours, until fork-tender.
  7. About 30 minutes before ribs are done, bring water or broth to a boil in a saucepan. Whisk in polenta slowly.
  8. Reduce heat to low and cook polenta, stirring often, for 25-30 minutes until creamy. Add more liquid if needed.
  9. Stir in butter, parmesan, and milk. Season with salt. Cover to keep warm.
  10. Skim excess fat from short rib sauce. Remove bay leaves. If sauce is thin, simmer uncovered for 10 minutes to thicken. Adjust seasoning.
  11. Serve polenta in bowls, top with short ribs and sauce. Garnish with parsley and lemon zest.

Notes

Searing the ribs is crucial for flavor. For dairy-free polenta, use vegan butter and plant-based milk. Leftovers keep well and flavors deepen overnight. If sauce is too sharp, add a pinch of sugar or butter. Polenta thickens as it sits; loosen with extra milk if needed. Recipe is naturally gluten-free.

Nutrition

Keywords: short ribs, braised, red wine, polenta, comfort food, gluten-free, beef, dinner, oven, easy, family meal

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