Indulge in our Tender Braised Beef Shortribs, slow-cooked to perfection until they melt in your mouth. This rich, savory dish is infused with aromatic herbs and spices, served atop a bed of creamy polenta and finished with a luscious red wine reduction. Each bite is a delightful symphony of flavors that will leave you craving more.

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.

Prep and Season

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.

Brown the Ribs

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.

Sauté Aromatics

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.

Deglaze and Build Braising Liquid

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.

Braise

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.

Finish Ribs

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.

Reduce to a Sauce

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.

Mount with Butter

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

Heat Liquids

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.

Cook 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.

Finish Polenta

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.

beef short ribs (bone-in)

kosher salt

freshly ground black pepper

all-purpose flour (for dusting)

neutral oil (vegetable or canola)

unsalted butter

yellow onion, medium, diced

carrots, peeled and 1/2-inch chopped

celery stalks, 1/2-inch chopped

garlic cloves, minced

tomato paste

dry red wine (Cabernet or similar)

beef stock (low-sodium preferred)

bay leaves

fresh thyme sprigs

fresh rosemary sprig

Worcestershire sauce

coarse cornmeal (polenta)

water

milk (whole or 2%)

parmesan cheese, finely grated

black pepper

cold unsalted butter (for mounting sauce), cubed

fresh parsley, finely chopped

optional: shaved parmesan (for serving)

Tender Braised Beef Shortribs

Make Tender Braised Beef Shortribs Recipe in just 3h 40m. Indulge in our Tender Braised Beef Shortribs, slow-cooked to perfection until they melt in your mouth. This rich, savory dish is infused with aromatic herbs and spices, served atop a bed of creamy polenta and finished with a luscious red wine reduction. Each bite is a delightful symphony of flavors that will leave you craving more.

Tender Braised Beef Shortribs Recipe

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