Beef Short Rib Ragu with Creamy Parmesan Polenta
This rich and hearty Beef Short Rib Ragu served alongside creamy Parmesan polenta is a comforting Italian-inspired meal perfect for cozy dinners.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 3 lbs beef short ribs
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup dry red wine
- 28 oz crushed tomatoes
- 2 cups beef broth
- 1 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 cup polenta (coarse cornmeal)
- 4 cups water or chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 325°F (160°C). Season beef short ribs with salt and pepper.
- In a large oven-safe pot, heat olive oil over medium-high heat and brown the short ribs on all sides. Remove and set aside.
- Add diced onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
- Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
- Pour in red wine to deglaze the pot, scraping browned bits from the bottom. Reduce wine by half.
- Add crushed tomatoes, beef broth, bay leaves, thyme, and return the short ribs to the pot.
- Cover and transfer to the oven. Cook for 2.5 to 3 hours, until meat is very tender.
- Remove short ribs and shred the meat, discarding bones. Return meat to the sauce and stir well.
- Meanwhile, bring water or broth to a boil in a saucepan. Slowly whisk in polenta.
- Reduce heat to low and cook, stirring frequently, until polenta thickens, about 20-25 minutes.
- Stir in butter and Parmesan cheese, and season with salt to taste.
- Serve the ragu over creamy Parmesan polenta, garnished with fresh parsley.
Notes
For an extra depth of flavor, try adding a splash of balsamic vinegar to the ragu before serving.