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Beef Short Rib Ragu with Creamy Parmesan Polenta

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This tender beef short rib ragu served over creamy Parmesan polenta is a comforting Italian dish that combines rich, slow-cooked flavors with a smooth, cheesy base.

Ingredients

Scale
  • 3 lbs beef short ribs
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 cup dry red wine
  • 1 (28 oz) can crushed tomatoes
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Salt and freshly ground black pepper, to taste
  • 1 cup polenta (coarse cornmeal)
  • 4 cups water
  • 1 cup grated Parmesan cheese
  • 2 tbsp unsalted butter

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Heat olive oil in a large oven-safe pot over medium-high heat. Season short ribs with salt and pepper and brown them on all sides. Remove and set aside.
  3. Add onion, carrots, and celery to the pot and sauté until softened, about 5 minutes.
  4. Add garlic and cook for 1 minute until fragrant.
  5. Pour in the red wine, scraping up any browned bits, and simmer until reduced by half.
  6. Add crushed tomatoes, beef broth, rosemary, thyme, and return short ribs to the pot.
  7. Cover and transfer to the oven; braise for 3 hours until meat is tender and falling off the bone.
  8. While the ragu is cooking, bring water to a boil in a saucepan. Gradually whisk in polenta and cook, stirring frequently, until thickened, about 25–30 minutes.
  9. Remove polenta from heat and stir in butter and Parmesan cheese. Season with salt and pepper to taste.
  10. Remove short ribs from the sauce, shred the meat, and discard bones and herbs. Return shredded meat to the sauce and stir well.
  11. Serve the short rib ragu over creamy Parmesan polenta.

Notes

For extra depth, let the ragu sit overnight and reheat before serving to enhance the flavors.

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