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Cozy Red Wine Braised Short Ribs Recipe with Creamy Polenta Made Easy

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Slow-braised short ribs in red wine paired with creamy polenta create a comforting, rich meal perfect for chilly evenings. This recipe is simple, indulgent, and perfect for savoring every bite.

Ingredients

Scale
  • 3–4 pounds bone-in beef short ribs
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 tablespoons tomato paste
  • 1 ½ cups dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups beef broth (preferably low sodium)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup coarse cornmeal polenta
  • 4 cups water or low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 3 tablespoons unsalted butter
  • ½ cup freshly grated Parmesan cheese (optional)
  • Salt to taste

Instructions

  1. Preheat oven to 325°F (160°C). Season short ribs generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown short ribs in batches, about 3-4 minutes per side. Remove and set aside.
  3. Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and slightly caramelized.
  4. Add minced garlic and tomato paste. Cook for 2 minutes, stirring to coat vegetables.
  5. Pour in red wine and scrape browned bits from the pot. Simmer and reduce by half, about 8-10 minutes.
  6. Return short ribs to the pot, nestling into the wine and vegetables. Add beef broth until ribs are mostly submerged.
  7. Add rosemary, thyme, and bay leaf. Bring to a gentle simmer on stovetop.
  8. Cover pot with lid and transfer to oven. Braise for 2.5 to 3 hours until meat is tender and falling off the bone.
  9. While ribs cook, bring water or broth to a boil in a medium saucepan with a pinch of salt. Slowly whisk in polenta to avoid lumps.
  10. Reduce heat to low and cook polenta, stirring frequently for 25-30 minutes until thick and creamy.
  11. Stir in milk or half-and-half, butter, and Parmesan cheese. Adjust salt to taste.
  12. Remove ribs from pot. Skim excess fat from braising liquid and simmer on stovetop to thicken if desired.
  13. Serve ribs over creamy polenta, spooning braising sauce on top. Garnish with fresh thyme if available.

Notes

Brown the ribs well to lock in flavor and develop a rich crust. Use a good-quality dry red wine you enjoy drinking. Stir polenta frequently to avoid lumps and scorching. Simmer braising liquid after cooking to thicken sauce if needed. For dairy-free polenta, omit butter and Parmesan or substitute with plant-based alternatives. Slow and low braising ensures tender ribs.

Nutrition

Keywords: red wine braised short ribs, creamy polenta, comfort food, slow braise, beef short ribs, cozy dinner

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