Tender Braised Beef Shortribs Recipe

Prep and Season

Pat the short ribs dry with paper towels. Season all sides generously with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Lightly dust each short rib with the 3 tablespoons of all-purpose flour, shaking off any excess.

Brown the Ribs

Preheat oven to 325°F (160°C). In a large heavy oven-safe Dutch oven or braising pot, heat 2 tablespoons neutral oil over medium-high heat until shimmering. Add the short ribs in a single layer (work in batches if needed) and sear 3–4 minutes per side, until deeply browned. Transfer browned ribs to a plate.

Sauté Aromatics

Reduce heat to medium, add 1 tablespoon unsalted butter to the pot. Add diced onion, chopped carrots, and celery. Sauté 6–8 minutes until softened and starting to caramelize. Stir in 4 minced garlic cloves and 2 tablespoons tomato paste; cook 1–2 minutes, stirring, until the paste darkens and the garlic is fragrant.

Deglaze and Build Braising Liquid

Pour in 2 cups dry red wine, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce the wine by about half (4–6 minutes). Add 3 cups beef stock, 2 bay leaves, 3 sprigs thyme, 1 sprig rosemary, and 1 tablespoon Worcestershire sauce. Return the short ribs to the pot, nestling them into the liquid so they are about two-thirds submerged.

Braise

Bring the liquid to a gentle simmer on the stovetop, then cover the pot and transfer it to the preheated 325°F oven. Braise for 2.5 to 3 hours, or until the meat is very tender and nearly falling off the bone. Check once halfway through to ensure liquid level is sufficient; add a bit more stock or water if it is evaporating too quickly.

Finish Ribs

Carefully remove the pot from the oven. Transfer short ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor, and discard solids. Skim excess fat from the surface of the strained liquid, or refrigerate briefly and remove solidified fat for a cleaner sauce.

Reduce to a Sauce

Place the strained braising liquid in a saucepan over medium-high heat. Bring to a brisk simmer and reduce until it reaches a glossy sauce consistency and coats the back of a spoon, about 8–12 minutes (should reduce by roughly one-third to one-half depending on how much liquid you have). Taste and adjust seasoning with salt and pepper if needed.

Mount with Butter

Off heat, whisk in 2 tablespoons cold cubed unsalted butter a few pieces at a time to emulsify and slightly thicken the sauce, creating a silky sheen. Add chopped fresh parsley and stir to combine. Keep warm until plating.

Heat Liquids

In a medium saucepan, bring 3 cups water and 1 cup milk to a gentle simmer over medium heat. Add 1 teaspoon kosher salt.

Cook Polenta

Slowly whisk in 1 cup coarse cornmeal (polenta) in a steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon or heatproof spatula, for 20–25 minutes until thick, tender, and creamy. If the polenta becomes too thick, stir in a splash of hot water or milk to loosen to desired consistency.

Finish Polenta

Remove from heat and whisk in 2 tablespoons unsalted butter and 1 tablespoon finely grated Parmesan cheese. Season with 1 teaspoon black pepper and additional salt to taste. Keep warm while finishing the ribs and sauce.

Spoon a generous portion of creamy polenta onto each warmed plate or shallow bowl. Place one or two short ribs on top of the polenta. Spoon the warm red wine reduction over the ribs and polenta, allowing some to pool around the base. Garnish with chopped fresh parsley and optional shaved Parmesan. Serve immediately.

Estimated make-ahead/storage: Refrigerate leftover ribs and sauce in airtight containers up to 3 days. Reheat gently on the stovetop; add a splash of stock if sauce has thickened. Polenta can be refrigerated and loosened with hot milk or water when reheating.