Description
Beef Short Rib Ragu with Creamy Parmesan Polenta is the ultimate comfort food. Slow-braised beef short ribs simmer in a rich red wine tomato sauce and are served over velvety, buttery polenta for a cozy, luxurious meal.
Ingredients
Scale
- 1–2 tablespoons olive oil
- 4 pounds beef short ribs, bone-in preferred
- 3–5 teaspoons kosher salt, divided
- 2 medium yellow onions, cut into strips
- 3 stalks celery, minced
- 2 large carrots, minced
- 6 ounces tomato paste (1 can)
- 12–14 cloves garlic, minced
- 1–2 tablespoons Calabrian chilis (or ½ teaspoon red pepper flakes)
- ½ teaspoon smoked paprika
- 1 cup dry red wine
- 2 cups beef stock
- 14.5 ounces crushed tomatoes
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Black pepper, to taste
- Herb bundle (sage, thyme, rosemary)
- 2–3 bay leaves
- Parmesan rind (optional)
- 1.5 cups medium grain quick-cooking polenta
- 4 cups chicken broth or water
- 2.5 cups whole milk
- 4 tablespoons unsalted butter
- 3–4 ounces Parmesan cheese, freshly grated
- ½–1 teaspoon kosher salt, to taste
- ¼–1 teaspoon black pepper, to taste
Instructions
- Season short ribs with salt and pepper. Heat olive oil in a Dutch oven and sear ribs on all sides until browned. Remove and set aside.
- Add onions, celery, and carrots to the same pot and sauté until softened. Stir in garlic, tomato paste, Calabrian chilis, and smoked paprika. Cook until fragrant.
- Deglaze with red wine, scraping up browned bits. Add beef stock, crushed tomatoes, balsamic vinegar, Dijon, Worcestershire, herb bundle, bay leaves, and Parmesan rind if using.
- Return short ribs to the pot, cover partially, and simmer for 2.5–3 hours, until meat is tender and falls off the bone.
- Remove ribs, shred meat, discard bones and herbs, and stir meat back into the sauce. Season to taste.
- Meanwhile, in a saucepan, bring chicken broth and milk to a boil. Gradually whisk in polenta, stirring constantly until thickened, 5–10 minutes.
- Stir in butter, Parmesan, salt, and pepper until creamy and smooth.
- Spoon polenta into bowls, top with ragu, and garnish with extra Parmesan and herbs.
Notes
- Sear ribs well for a deep, caramelized flavor.
- Simmer gently and don’t rush the process for fall-apart tender meat.
- Stir polenta constantly to prevent lumps and achieve a creamy texture.
- Leftover ragu tastes even better the next day and freezes well.
Nutrition
- Serving Size: 1 bowl
- Calories: 670
- Sugar: 8g
- Sodium: 940mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 150mg