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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.

Substitutions

You can substitute the gruyere for the polenta with parmigiano. Herbs are always super easy to swap out for your favorite ones.

Braised Short Ribs & Polenta
Braised Short Ribs & Polenta

Braised Short Ribs A La Me with Gruyere Polenta

By Nadia Aidi
Braised Short Ribs A La Me with Gruyere 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 large onion, thinly sliced
  • 2 tbsp tomato paste
  • 1.5 tbsp white miso paste
  • 1 bottle red wine of choice, I like cab or syrah
  • Black pepper to taste
  • 1/2 tsp fresh nutmeg
  • 1-2 garlic cloves
  • 2-3 sprig rosemary
  • 2 bone marrow bones
  • 1 large chile ancho
  • 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 grated gruyere
  • 1 tbsp butter
  • 1/3 cup heavy cream or milk
  • Salt and pepper to taste

Directions 

  • Season the short ribs on all sides and sear on a preheated enameled cast iron until browned on all sides.
  • Brown the bone marrows for 1-3 min on each side and remove.
  • At medium heat, add in onion & shallots. Caramelize lightly, about 30 min. Add in tomato paste and cook together 3 min.
  • 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 hrs 15 min. Remove cover and bake uncovered 30-45 min 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 min. Finish it off with the 2 tbsp cream.
  • Simmer the stock and add in polenta. Whisk It and cook covered for 5-10 min 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 min. Kill heat and finish with butter.
  • Serve with chives.

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

Additional Info

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