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Beef Short Rib Ragu with Creamy Parmesan Polenta

Beautiful Beef Short Rib Ragu on white plate
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A rich and comforting beef short rib ragu slow-cooked to tender perfection, served over creamy Parmesan polenta for a delicious Italian-inspired meal.

Ingredients

Scale
  • 3 lbs beef short ribs, bone-in
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 1 (28 oz) can crushed tomatoes
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup polenta (coarse cornmeal)
  • 4 cups water or low-sodium chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Season the short ribs generously with salt and pepper.
  3. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown short ribs on all sides, about 3-4 minutes per side. Remove and set aside.
  4. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook 1 additional minute.
  5. Pour in the red wine and scrape the bottom of the pot to release browned bits. Simmer until wine is reduced by half, about 5 minutes.
  6. Add crushed tomatoes, beef broth, rosemary, thyme, and bay leaf. Return short ribs to the pot, submerging them in the sauce.
  7. Cover and transfer the pot to the oven. Cook for 3 hours or until meat is very tender and falling off the bone.
  8. While the ragu cooks, bring water or chicken broth to a boil in a medium saucepan.
  9. Slowly whisk in polenta. Reduce heat to low and cook, whisking frequently, for about 25-30 minutes until thick and creamy.
  10. Stir in butter and grated Parmesan cheese. Season with salt and pepper to taste.
  11. Once the short ribs are done, remove them from the pot and shred the meat, discarding bones.
  12. Return shredded beef to the sauce. Stir to combine and keep warm.
  13. Serve the ragu ladled over creamy Parmesan polenta. Garnish with chopped parsley.

Notes

For extra depth, serve with a side of crusty garlic bread and a sprinkle of freshly cracked black pepper on top of the polenta.

Find it online: https://auntyspices.com/beef-short-rib-ragu-with-creamy-parmesan-polenta/