This post may contain affiliate links. Please read our disclosure policy.

Braised short ribs, polenta and a red wine reduction sauce; this recipe is match made in heaven! This is one of those recipes that make your house smell amazing and the entire family will be so excited for dinner by the time it’s ready. It is a rich comforting dish that is irresistibly satisfying ♥️ So get ready to gather around the table and make some amazing memories while eating this amazing dish.

Table of Contents

Why You’ll Love Braised Short Ribs with Polenta

These short ribs are braised in the oven for hours and then topped with the red wine reduction sauce that has simmered with the short ribs for hours. This dish comes out so juicy and tender so every bite melts in your mouth. The creamy and cheesy polenta goes so well and soaks up the delicious sauce. This is such a cozy delicious braised short ribs recipe that everyone will love.

A delicious perfectly cooked braised short rib sitting on a bed of polenta and covered in a delicious red wine sauce.

How To Prepare Braised Short Ribs with Polenta

Braised Short Ribs

🔥 Preheat your oven to 400°F. Preheat your pan for 2 minutes on medium heat and then turn it up to medium high and heat for 1 more minute.

🧂 Season your short ribs on all sides with seasoning salt. My favorite is Peg’s Seasoning Salt.

🦴 Rub your bone marrow bone with ½ of the tomato paste (2 oz) and roast at 400℉ for 10 minutes. When it is done, lower the oven temp to 300°F.

🍖 Add oil to your pan and sear your short ribs until golden on all sides. Remove from pan.

🥕 Add chopped veggies and sauté until browned, about 5 minutes. Add the rest of the tomato paste and spices. Cook 3-4 minutes.

🍷 Deglaze with wine, soy sauce and balsamic. Season to taste here.

🥘 Add in short ribs, bone marrow, bunch of parsley and enough water to cover most of the short ribs. Cover and braise in the oven at 300℉ for 3-4 hours or until tender.

🥣 Remove ribs and strain out veggies, pressing them through the strainer so it forms a paste and thickens the sauce.

🧊 Remove the fat from the sauce. Option 1: Add ice to the sauce. It will freeze the fat and stick to the ice. Then, use a slated spoon to remove the ice the with the ice will come out the fat. Option 2: Use a fat separator.

🧈 Add your braised short ribs back to the sauce for 5 minutes. Remove them. Reduce sauce by half. Season to taste. Turn heat off and whisk in 3-4 tbsp cold butter.

🍽️ Add the polenta to a plate. Top with your beautiful tender braised short ribs. Top with sauce and chives.

Polenta

🥛 Bring the water (you can use broth if you want a little more flavor) and milk to a simmer.

🫕 Add the polenta to the pot and simmer for 10 minutes, stirring frequently.

🧀 Add fresh grated cheddar, salt, pepper, and heavy cream. Mix well.

🧈 Turn off the heat and add the butter.

♥️ And that is it, subscribe for more!

Substitutions for Braised Short Ribs with Polenta

  • You can substitute the polenta with mashed potatoes, herbed rice, risotto or butter noodles.
  • You can use alcohol-free red wine (Giesen has a great selection), beef or chicken broth in place of the red wine if you need.

Variations for Braised Short Ribs with Polenta

  1. Spicy Short Rib Variation: You can add some chilies in adobo to the sauce if you want an extra kick in this braised short ribs recipe.
  2. Cheesy Polenta Variation: You can honestly use whatever cheese makes you happy as long as it is meltable instead of aged cheddar.
  3. Herb Polenta Variation: Stir in your favorite herbs to add that pop of freshness.

🔥Chef Nadia’s Tip🔥

Make sure you give your pan time to preheat properly. This is vital in making your stainless steel nonstick while making these braise short ribs! Also check out my video for tip on how to properly clean your stainless steel.

Recipes That Pair with Braised Short Ribs and Polenta

Common Questions

How do I remove the fat from my red wine sauce?

You have two options for removing the fat from the braised short ribs with red wine sauce: Option 1: Add ice to the sauce. It will freeze the fat and stick to the ice. Then, use a slated spoon to remove the ice the with the ice will come out the fat. Option 2: Use a fat separator.

How do I know when the braised short ribs are done?

The meat should be tender enough to fall off the bone easily and your fork should slide right through.

What can I use in place of alcohol in this braised short ribs recipe?

You can use alcohol-free red wine (Giesen has a great selection), beef or chicken broth in place of the red wine.

Bone-in meat sitting in a stainless steel pan ready to begin the browning process.
Preheat your pan and season your short ribs.
Short ribs in a stainless steel pan filled with a little oil browned on one side ready for the next step in the recipe.
Brown on all sides. Remove from the pan.
Carrots, onion and celery browning in a stainless steel pan.
Add veggies and sauté until browned, about 5 minutes.
Bone-in short ribs sitting in a stainless steel pan with red wine, broth and veggies.
Deglaze with wine, soy sauce and balsamic. Add in short ribs, bone marrow, bunch parsley and water.

You can shop My Amazon – November Products to see where I bought some of the harder to find things for this Chicken Base Stock Recipe.

A delicious perfectly cooked braised short ribs that has been slightly pulled apart to show how tender it is. The short ribs are sitting on a bed of polenta and covered in a delicious red wine sauce.
Bake covered at 300°F for 3-4 hours until it fall off the bone like this. 

Braised Short Rib & Cheesy Polenta

Short ribs braised for hours, topped with a delicious red wine reduction sauce on top of creamy, cheesy polenta is a match made in heaven!
Servings: 4 servings
By Nadia Aidi
A delicious perfectly cooked short rib that has been slightly pulled apart to show how tender it is. The short ribs are sitting on a bed of polenta and covered in a delicious red wine sauce.
Save Pin Print
Prep 1 hour
Cook 4 hours
Total 5 hours

Equipment

  • 1 large pan
  • 1 pot
  • 1 baking sheet
  • 1 fat separator optional
  • 1 strainer

Ingredients 

Short Ribs

  • 8-10 short ribs
  • 2-3 bone marrow bones
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 large shallot, chopped
  • 1 large onion, chopped
  • 4 garlic cloves
  • 4 oz tomato paste
  • 375 ml bottle cabernet
  • 2 ½ tbsp soy sauce
  • 2 ½ tbsp balsamic vinegar
  • ½ bunch parsley
  • ½ tsp allspice
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 dried chipotle peppers

Polenta

  • 1 cup polenta
  • 4 cups milk
  • 1 cup water, or broth for extra flavor
  • ¾ cup aged cheddar
  • ¼ cup heavy cream
  • Salt and pepper, to taste
  • 2 tbsp butter
  • Chives

Instructions 

Short Ribs

  • Preheat your oven to 400℉. Preheat your pan for 2 minutes on medium heat and then turn it up to medium high and heat for 1 more minute.
  • Season your short ribs on all sides with seasoning salt.
  • Rub your bone marrow bone with ½ of the tomato paste (2 oz) and roast at 400℉ for 10 minutes.
  • Add oil to your pan and sear your short ribs until golden on all sides. Remove from pan.
  • Add veggies and sauté until browned, about 5 minutes. Add the rest of the tomato paste and spices. Cook 3-4 minutes.
  • Deglaze with wine, soy sauce and balsamic. Season to taste here.
  • Add in short ribs, bone marrow, bunch parsley and enough water to cover most of the short ribs.
  • Cover and braise in the oven at 300℉ for 3-4 hours or until tender.
  • Remove ribs and strain out veggies, pressing them through the strainer so it forms a paste and thickens the sauce.
  • Remove the fat by either adding ice and letting it solidify or by using a separator. See the How to Prepare section if you need further instruction.
  • Add short ribs back to the sauce for 5 minutes. Remove them. Reduce sauce by half. Season to taste. Turn heat off and whisk in 3-4 tbsp cold butter.
  • Add the polenta to a plate. Top with your tender braised short ribs. Top with sauce, chives and that is it!

Polenta

  • Bring the water (or broth) and milk to a simmer.
  • Add the polenta to the pot and let simmer for 10 minutes, stirring frequently.
  • Add cheddar, salt, pepper, and heavy cream. Mix well.
  • Turn off the heat and add the butter.

Video

YouTube video

Nutrition

Calories: 808kcal, Carbohydrates: 65g, Protein: 23g, Fat: 44g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 84mg, Sodium: 1168mg, Potassium: 968mg, Fiber: 5g, Sugar: 22g, Vitamin A: 6693IU, Vitamin C: 12mg, Calcium: 514mg, Iron: 3mg

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

Additional Info

Author: Nadia Aidi
Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 808
Keyword: braised short ribs, polenta
Tried this recipe?Mention @FoodMyMuse or tag #FoodMyMuse!

Get new recipes sent to your inbox!
Subscribe and get all the new recipes first!

Please enable JavaScript in your browser to complete this form.

Bringing Fun Dishes to The Table

Here you’ll find some of my own recipes. I am super passionate about communicating my passion for food & cooking as well as living a truly balanced lifestyle. Be sure to subscribe to my newsletter for recipes delivered to your inbox!

more about me

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating