Indulge in a comforting and hearty meal with these succulent short ribs paired with creamy polenta. This dish is perfect for a cozy dinner, offering rich flavors and a satisfying texture that will leave you wanting more. The slow-cooked short ribs become incredibly tender, while the polenta provides a smooth and cheesy complement.
When preparing this recipe, you might need to pick up a few items that aren't always in your pantry. Beef short ribs are the star of the dish and can usually be found in the meat section of your supermarket. Polenta is a type of cornmeal that you might not have on hand, and parmesan cheese adds a rich, savory flavor to the polenta. Make sure to also grab red wine and beef broth if you don't already have them.
Ingredients for Short Ribs with Polenta
Beef short ribs: These are the main protein of the dish, known for their rich flavor and tenderness when slow-cooked.
Red wine: Adds depth and complexity to the sauce, enhancing the flavor of the short ribs.
Beef broth: Provides a savory base for the cooking liquid, helping to tenderize the meat.
Onion: Adds sweetness and depth to the dish as it cooks down.
Garlic: Provides a robust and aromatic flavor that complements the beef.
Tomato paste: Adds a rich, concentrated tomato flavor to the sauce.
Thyme: A fragrant herb that adds earthy notes to the dish.
Rosemary: Another aromatic herb that pairs well with beef, adding a pine-like flavor.
Salt: Enhances the overall flavor of the dish.
Pepper: Adds a bit of heat and complexity to the seasoning.
Polenta: A type of cornmeal that cooks into a creamy, porridge-like consistency, perfect for serving with the short ribs.
Water: Used to cook the polenta, making it smooth and creamy.
Parmesan cheese: Adds a rich, savory flavor to the polenta, making it even more delicious.
Butter: Adds creaminess and richness to the polenta.
Technique Tip for This Recipe
When browning the short ribs, make sure not to overcrowd the dutch oven. Browning in batches ensures that each piece gets a nice sear, which adds depth of flavor to the final dish.
Suggested Side Dishes
Alternative Ingredients
beef short ribs - Substitute with lamb shanks: Lamb shanks have a similar texture and rich flavor, making them a good alternative for slow-cooked dishes.
red wine - Substitute with beef broth: Beef broth can provide a similar depth of flavor without the alcohol content.
beef broth - Substitute with chicken broth: Chicken broth is a lighter alternative that can still add a savory base to the dish.
onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that can complement the dish well.
garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different intensity.
tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can add a similar tomato flavor and thickness to the sauce.
thyme - Substitute with oregano: Oregano has a robust flavor that can stand in for thyme in most recipes.
rosemary - Substitute with sage: Sage has a strong, earthy flavor that can replace rosemary in many dishes.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish, though it will also add a different flavor profile.
pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, which can be a good alternative.
polenta - Substitute with mashed potatoes: Mashed potatoes can provide a creamy, comforting base similar to polenta.
water - Substitute with chicken broth: Chicken broth can add more flavor to the polenta than plain water.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly saltier, sharper flavor.
butter - Substitute with olive oil: Olive oil can provide a rich, smooth texture and a different but complementary flavor.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
Allow the short ribs and polenta to cool completely before storing. This helps prevent condensation, which can make the food soggy.
For the short ribs, transfer them to an airtight container. Ensure the beef broth and red wine sauce covers the ribs to keep them moist. If needed, add a bit more beef broth.
Store the polenta separately in another airtight container. This prevents it from absorbing too much moisture from the short ribs sauce.
Label each container with the date to keep track of freshness.
Place both containers in the refrigerator. The short ribs will keep for up to 4 days, while the polenta can last for about 3 days.
For longer storage, freeze the short ribs and polenta separately. Use freezer-safe containers or heavy-duty freezer bags. Ensure to remove as much air as possible to prevent freezer burn.
When ready to reheat, thaw the short ribs and polenta in the refrigerator overnight.
Reheat the short ribs in a saucepan over medium heat until warmed through. You may need to add a splash of beef broth to keep the sauce from reducing too much.
For the polenta, reheat it in a saucepan over low heat, stirring frequently. Add a bit of water or milk to restore its creamy consistency.
Enjoy your reheated short ribs and polenta as if they were freshly made!
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the short ribs in an oven-safe dish and cover with foil to retain moisture.
- Reheat for about 20-25 minutes or until the meat is warmed through.
- For the polenta, add a splash of water or broth to a separate oven-safe dish, cover with foil, and reheat for 15-20 minutes, stirring halfway through.
Stovetop Method:
- Place the short ribs in a skillet over medium heat. Add a splash of beef broth or water to keep them moist.
- Cover and heat for about 10-15 minutes, turning occasionally until warmed through.
- For the polenta, place it in a saucepan over low heat. Add a bit of butter or broth and stir frequently until heated through.
Microwave Method:
- Place the short ribs in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap, leaving a small vent.
- Heat on medium power for 2-3 minutes, then check and stir. Continue heating in 1-minute intervals until warmed through.
- For the polenta, place it in a microwave-safe bowl, add a splash of water or broth, and cover. Heat on medium power for 1-2 minutes, stirring halfway through.
Sous Vide Method:
- Place the short ribs in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
- Set your sous vide machine to 140°F (60°C) and immerse the bag in the water bath for about 45 minutes to 1 hour.
- For the polenta, place it in a vacuum-sealed bag with a bit of butter or broth and heat in the same water bath for about 30 minutes.
Slow Cooker Method:
- Place the short ribs in the slow cooker with a bit of beef broth or water to keep them moist.
- Set the slow cooker to low and heat for 1-2 hours or until warmed through.
- For the polenta, place it in a separate slow cooker or add it to the same one with a bit of butter or broth and heat for about 1 hour, stirring occasionally.
Best Tools for This Recipe
Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for browning the short ribs and slow-cooking them in the oven.
Tongs: Useful for turning and removing the short ribs from the pot.
Chef's knife: Essential for chopping the onion and mincing the garlic.
Cutting board: A stable surface for chopping the onion and mincing the garlic.
Wooden spoon: Ideal for stirring the onion, garlic, tomato paste, and herbs.
Measuring spoons: Necessary for measuring out the thyme, rosemary, and tomato paste.
Measuring cups: Used for measuring the red wine, beef broth, and polenta.
Saucepan: Needed for cooking the polenta.
Whisk: Helps to incorporate the polenta into the boiling water smoothly.
Grater: Used to grate the parmesan cheese.
Oven: Required for slow-cooking the short ribs to tender perfection.
Stove: Used for browning the short ribs, sautéing the onion and garlic, and cooking the polenta.
Ladle: Useful for serving the short ribs and sauce over the polenta.
Serving plates: For presenting the finished dish.
How to Save Time on Making This Recipe
Use a slow cooker: Save time by using a slow cooker for the short ribs. Set it in the morning and let it cook all day.
Pre-chop ingredients: Chop the onion and garlic the night before to save prep time.
Instant polenta: Use instant polenta to reduce cooking time significantly.
Batch cooking: Double the recipe and freeze half for an easy meal later.
Pre-measure spices: Measure out the thyme, rosemary, salt, and pepper ahead of time.
Wine substitute: Use pre-made beef broth instead of red wine to skip the reduction step.
Short Ribs with Polenta
Ingredients
Short Ribs
- 2 lbs beef short ribs
- 1 cup red wine
- 2 cups beef broth
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- to taste salt and pepper
Polenta
- 1 cup polenta
- 4 cups water
- 1 cup parmesan cheese, grated
- 2 tablespoon butter
Instructions
- Preheat oven to 325°F (165°C).
- Season short ribs with salt and pepper. Brown them in a Dutch oven over medium-high heat.
- Remove ribs and set aside. In the same pot, sauté onion and garlic until soft.
- Add tomato paste, thyme, and rosemary. Cook for 2 minutes.
- Pour in red wine and beef broth. Return ribs to the pot. Bring to a simmer.
- Cover and transfer to the oven. Cook for 3 hours or until ribs are tender.
- For the polenta: Bring water to a boil in a saucepan. Slowly whisk in polenta.
- Reduce heat and cook, stirring frequently, until thickened. Stir in butter and parmesan cheese.
- Serve short ribs over polenta.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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