Red Wine Braised Short Ribs with Creamy Parmesan Polenta
Braised Short Ribs
Tender beef short ribs slow-cooked in red wine and herbs over velvety Parmesan polenta. A perfect date night dish.
Cooking together is one of the most intimate ways to spend an evening, and this recipe is designed for that perfect shared experience. While one of you sears the meat to a golden brown, the other can chop the aromatics, making the preparation feel like a choreographed dance rather than a chore. It’s a dish that rewards patience, filling your kitchen with an intoxicating aroma of red wine, garlic, and fresh herbs as it slow-cooks to perfection.
The secret to this dish lies in the slow braise, which transforms tough cuts of beef into melt-in-your-mouth morsels. By deglazing the pan with a bold dry red wine, you create a complex, velvety sauce that captures all the savory bits from the bottom of the pot. Paired with a rich, buttery Parmesan polenta, the textures balance beautifully—the silkiness of the cornmeal providing the perfect canvas for the deep, robust flavors of the beef.
As the ribs simmer away in the oven, you have plenty of time to set the table, light a few candles, and enjoy a glass of the remaining wine. This isn't just a meal; it's an event. Whether you're celebrating an anniversary or simply enjoying a quiet Saturday night, this short rib recipe brings a touch of fine-dining elegance into your home with a warmth that only a home-cooked meal can provide.
This recipe is a masterpiece of balance and depth. The rosemary and thyme infuse the sauce with earthy notes, while the tomato paste adds a subtle sweetness and body. It's the kind of meal that lingers in your memory long after the last bite, inviting you to slow down and truly savor the company of your partner.
Nutrition (per serving)
Directions
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1
Preheat your oven to 325°F. Generously season the short ribs on all sides with salt and black pepper.
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2
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the ribs until they are deeply browned on all sides, then remove them and set them aside on a plate.
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3
In the same pot, add the onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables have softened and started to brown slightly.
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4
Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a dark brick red.
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5
Pour in the red wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot. Let the wine simmer for 3 minutes.
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6
Return the ribs to the pot. Add the beef broth, rosemary, and thyme. The liquid should come about halfway up the sides of the ribs. Cover with a tight-fitting lid.
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7
Place the pot in the oven and braise for 2.5 to 3 hours, or until the meat is completely tender and falling off the bone.
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8
About 30 minutes before the ribs are done, prepare the polenta. Bring 2 cups of water or broth to a boil in a medium saucepan. Slowly whisk in the cornmeal.
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9
Reduce the heat to low, cover, and cook for 20-25 minutes, stirring occasionally. Once thick and creamy, stir in the butter and Parmesan cheese.
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10
Remove the ribs from the oven. Skim any excess fat from the surface of the sauce. Serve the ribs over a generous spoonful of polenta, spooning the red wine sauce over the top.
Ingredients
- Bone-in beef short ribs:2 lb
- Olive oil:2 tbsp
- Yellow onion, diced:1 piece
- Carrots, chopped:2 pieces
- Celery stalks, chopped:2 pieces
- Garlic cloves, minced:3 pieces
- Tomato paste:2 tbsp
- Dry red wine (Cabernet or Merlot):2 cups
- Beef broth:1 cup
- Fresh rosemary:2 sprigs
- Fresh thyme:4 sprigs
- Yellow cornmeal (polenta):0.5 cup
- Water or chicken broth:2 cups
- Unsalted butter:2 tbsp
- Grated Parmesan cheese:0.5 cup
Tips & Notes
- Choose a red wine you actually enjoy drinking, as the flavor concentrates significantly during the braise.
- Dividing tasks makes this much faster: have one person handle the searing and the other prep the mirepoix (onion, carrot, celery).
- If the sauce is too thin after braising, remove the ribs and simmer the liquid on the stovetop for 5-10 minutes to reduce it further.
