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Braised Short Ribs & Polenta … back in my restaurant days I DREADED braised short ribs because if we ran out of them mid dinner service, people would be SO disappointed and I hated disappointing the diners but as a home cook? I’m a freaking STAN.

If you loved this recipe, check out my Ossobuco & Parmigiano Polenta!

Why You’ll love Braised Short Ribs & Polenta

These are so easy and versatile! What I mean by versatile is that you can make it your own by changing up the spices and herbs. They are so tender and pure perfection! These are great for a dinner party, I just made them last week and everybody was a huge fan! Yes… They are a bit time consuming, but they are 100% worth it… trust me. The gruyere polenta brings in that creaminess and goes perfectly with the braised short ribs.

Braised Short Ribs & Polenta

How To Prepare Braised Short Ribs & Polenta

🥩 First, season the short ribs on all sides and sear on a preheated enameled cast iron until browned on all sides.

🤎 Secondly, brown the bone marrows for 1-3 minutes on each side and remove.

🧅 At medium heat, add in onion and shallots. Caramelize lightly, about 30 minutes. Add in tomato paste and cook together 3 minutes.

🌶 Add in miso, rosemary, pepper, nutmeg, miso, Aleppo pepper, Chile ancho, bone marrow and short rib. Add 3/4 bottle of wine and bring to a simmer.

🌟 Braise at 300F and cook covered 3 hours 15 minutes. Remove cover and bake uncovered 30-45 minutes or until completely tender.

🌿 Remove the rosemary sprigs, short ribs, garlic clove and bone marrow. Remove as much excess fat as you want.

🍷 Blend the braising liquid and add back to pot, add in remaining wine and simmer for 10 minutes. Finish it off with the 2 tbsp cream.

✨ Simmer the stock and add in polenta. Whisk It and cook covered for 5-10 minutes until fully absorbed and tender. Add more liquid if needed.

🧀 Once desired consistency is achieved add cheese, salt, pepper and cream. Cook on medium low 2-3 minutes. Kill heat and finish with butter.

💚 Lastly, serve with chives.

Substitutions and Variations

  1. You can use Parmigiano for the polenta instead of gruyere.
  2. You can use white wine instead of red wine.
  3. You can also use non-alcoholic wine to braise.
  4. Herbs are always very easy to swap for your favorite ones or which ever ones you have on hand.

Chef Nadia’s Tip

Cook the polenta in broth so it has more flavor.

Braised Short Ribs & Polenta

Similar Recipes

Common Questions

Can I use a different cheese?

Yes of course! You can use any cheese of your choice, such as Parmigiano.

Can I use white wine instead of red?

Yes absolutely!

Is there an alternative to wine for braising?

You can use non-alcoholic wine. Giesen has a great selection!

What miso paste do you use?

I use Mellow White Miso Paste by Cold Mountain.

What seasoned salt do you use?

I use Peg’s Seasoned Salt.

Braised Short Ribs & Polenta

By Nadia Aidi
Prep 30 minutes
Cook 4 hours
Total 4 hours 30 minutes
Servings: 4
Braised Short Ribs & Polenta…back in my restaurant days I DREADED braised short ribs because if we ran out of them mid dinner service, people would be SO disappointed and I hated disappointing the diners but as a home cook? I’m a freaking STAN.
These are so easy and versatile!

Ingredients 

  • 4 lb short rib, about 8 bones
  • Seasoned salt , to taste
  • 4 Shallots, thinly sliced
  • 1 Onion, large and thinly sliced
  • 2 tbsp Tomato paste
  • 1.5 tbsp White miso paste
  • 1 bottle Red wine, I like cabernet or syrah
  • Black pepper , to taste
  • 1/2 tsp Nutmeg, fresh
  • 1.5 Garlic cloves
  • 2.5 sprigs Rosemary
  • 2 bone marrow bones
  • 1 Chile ancho, large
  • 1 tbsp Aleppo pepper
  • 1 tbsp Balsamic vinegar
  • 1.5 tbsp Soy sauce
  • 2 tbsp Heavy cream
  • Chives , to taste

Polenta

  • 1 cup Yellow polenta, pulse it so it’s finer
  • 4.5 cups Stock , or water
  • 1/3 cup Gruyere, grated
  • 1 tbsp Butter
  • 1/3 cup Heavy cream , or milk
  • Salt and pepper , to taste

Directions 

  • First, season the short ribs on all sides and sear on a preheated enameled cast iron until browned on all sides.
  • Secondly, brown the bone marrows for 1-3 minutes on each side and remove.
  • At medium heat, add in onion and shallots. Caramelize lightly, about 30 minutes. Add in tomato paste and cook together 3 minutes.
  • Add in miso, rosemary, pepper, nutmeg, miso, Aleppo pepper, Chile ancho, bone marrow and short rib. Add 3/4 bottle of wine and bring to a simmer.
  • Braise at 300F and cook covered 3 hours 15 minutes. Remove cover and bake uncovered 30-45 minutes or until completely tender.
  • Remove the rosemary sprigs, short ribs, garlic clove and bone marrow. Remove as much excess fat as you want.
  • Blend the braising liquid and add back to pot, add in remaining wine and simmer for 10 minutes. Finish it off with the 2 tbsp cream.
  • Simmer the stock and add in polenta. Whisk It and cook covered for 5-10 minutes until fully absorbed and tender. Add more liquid if needed.
  • Once desired consistency is achieved add cheese, salt, pepper and cream. Cook on medium low 2-3 minutes. Kill heat and finish with butter.
  • Lastly, serve with chives.

Nutrition

Calories: 1274kcal, Carbohydrates: 53g, Protein: 74g, Fat: 68g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 19g, Trans Fat: 0.1g, Cholesterol: 243mg, Sodium: 2089mg, Potassium: 1791mg, Fiber: 3g, Sugar: 10g, Vitamin A: 2016IU, Vitamin C: 6mg, Calcium: 162mg, Iron: 11mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American

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