Braised Short Ribs & Creamy Polenta
Last Updated on July 2, 2022 by Team HH
I was inspired to make these short ribs by a dish from one of my favorite restaurants in San Diego – Cucina Urbana. They have a delicious Short rib pappardelle pasta that I absolutely love and because we didn’t travel back home to San Diego in 2020, I knew I had to recreate the dish myself. Of course what makes the pasta dish is the short ribs which is where this recipe came to life! This is a traditional braised short ribs recipe, but I just tailored it to how I like mine. I used the leftovers of this meal to make the short rib pappardelle by removing all the excess fat that has risen to the top of the pot, shredding the meat and reserving all the leftover sauce in the pot and just add it directly to some cooked pappardelle pasta with some freshly grated Parmigiano Reggiano. I hope you give this a try and when you do, don’t forget to tag me on Instagram and Facebook @thebitewithjackie!
Ingredients:
For the short ribs:
3 lb bone-in beef short ribs cut into 2” pieces, excess fat trimmed
¾ cup all purpose flour
2-3 tablespoons olive oil or vegetable oil
1 onion, diced fine
5 carrots, peeled and diced
3 stalks celery, diced
16 oz cremini mushrooms, sliced or quartered
4 cloves garlic, minced
¼ cup tomato paste
2 cups dry red wine
3 cups beef stock
5-6 sprigs of fresh thyme leaves
Salt and pepper to taste
For the polenta:
3 cups chicken broth
2 cups milk
¼ cup heavy cream (optional- you can also just add more milk)
1 cup polenta
3 tablespoons butter
¾ cup Parmigiano Reggiano
Salt and pepper to taste
Directions:
In a large dutch oven (with a lid) or heavy bottomed pot, add the oil and place it on medium high heat. Season all sides of your short ribs with salt and pepper, then dredge each short rib with flour on all sides and place them directly into the pot, meat side down. Brown all sides of the short ribs and set them aside on a plate.
Add in the onions, carrots, celery, mushrooms and garlic, season with salt (just a little) and pepper, let them cook down for about 5 minutes, then add in the tomato paste and red wine. Let this cook down for about 5 minutes and then add in the beef broth along with the thyme. Place all your short ribs back in to the pot, submerging them into the broth as best as possible. Cover and let this cook for 2 ½ to 3 hours on the stove or in an oven at about 350F.
Once the short ribs have about 20 minutes left, begin working on the polenta by placing the chicken broth, milk and heavy cream (if using) into a medium size pan. Bring it to a light boil then down to a simmer. Add in the polenta and keep stirring to avoid any clumps. Cook for about 15-20 minutes stirring frequently. Once the polenta Is fully cooked and creamy, turn off the heat and add in the butter, Parmigiano Reggiano, and salt and pepper if needed. At this point, the short ribs should be ready. Use a spoon to remove all the excess fat that has risen to the top of the pot. Serve with the polenta and Enjoy/Sahtein!
Braised Short Ribs & Creamy Polenta
Ingredients
For the short ribs:
- 3 lb bone-in beef short ribs cut into 2” pieces excess fat trimmed
- ¾ cup all purpose flour
- 2-3 tablespoons olive oil or vegetable oil
- 1 onion diced fine
- 5 carrots peeled and diced
- 3 stalks celery diced
- 16 oz cremini mushrooms sliced or quartered
- 4 cloves garlic minced
- ¼ cup tomato paste
- 2 cups dry red wine
- 3 cups beef stock
- 5-6 sprigs of fresh thyme leaves
- Salt and pepper to taste
For the polenta:
- 3 cups chicken broth
- 2 cups milk
- ¼ cup heavy cream optional- you can also just add more milk
- 1 cup polenta
- 3 tablespoons butter
- ¾ cup Parmigiano Reggiano
- Salt and pepper to taste
Instructions
- In a large dutch oven (with a lid) or heavy bottomed pot, add the oil and place it on medium high heat. Season all sides of your short ribs with salt and pepper, then dredge each short rib with flour on all sides and place them directly into the pot, meat side down. Brown all sides of the short ribs and set them aside on a plate.
- Add in the onions, carrots, celery, mushrooms and garlic, season with salt (just a little) and pepper, let them cook down for about 5 minutes, then add in the tomato paste and red wine. Let this cook down for about 5 minutes and then add in the beef broth along with the thyme. Place all your short ribs back in to the pot, submerging them into the broth as best as possible. Cover and let this cook for 2 ½ to 3 hours on the stove or in an oven at about 350F.
- Once the short ribs have about 20 minutes left, begin working on the polenta by placing the chicken broth, milk and heavy cream (if using) into a medium size pan. Bring it to a light boil then down to a simmer. Add in the polenta and keep stirring to avoid any clumps. Cook for about 15-20 minutes stirring frequently. Once the polenta Is fully cooked and creamy, turn off the heat and add in the butter, Parmigiano Reggiano, and salt and pepper if needed. At this point, the short ribs should be ready. Use a spoon to remove all the excess fat that has risen to the top of the pot. Serve with the polenta and Enjoy/Sahtein!
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