Braised Short Ribs Over Polenta

Image of braised short ribs over polenta recipe

Serving Size



  • 2 tablespoons canola oil
  • 2 pounds beef short ribs
  • 1 yellow onion, diced
  • 4 cloves garlic, peeled and smashed
  • 1 cup red wine
  • 3 cups beef stock
  • 1 cup brown sugar
  • 2 tablespoons chopped thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 5 cups water
  • 1 cup polenta
  • 1 cup grated Parmesan cheese
  • 4 tablespoons butter
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


  1. Place a large heavy bottomed pot or Dutch oven over high heat with the canola oil. Liberally season the short ribs with salt and pepper. Sear on all sides until deeply golden brown, about 20 minutes total. Reserve the seared meat on a plate.
  2. Lower the heat to medium and add the onion and garlic. Cook until the onions are translucent, about 10 minutes.
  3. Add the red wine and scrape up any bits that may have accumulated. Bring to a simmer and cook to reduce slightly, about 5 minutes. Add the beef stock, brown sugar, thyme, garlic powder, onion powder, salt, and pepper. Arrange the beef back into the pot so it is submerged in the braising liquid. Turn the heat to the lowest setting, cover, and cook until the meat is very tender, about 2 hours.
  4. Add the water to a large pot and bring to a boil. Whisking constantly, slowly stream in the polenta then reduce the heat to low. Stirring frequently, cook until the water has been absorbed and the polenta grains are tender, about 30 minutes. Add the cheese and butter and stir to incorporate. Spoon the short ribs over the polenta and serve

Nutritional Information

Recipe courtesy of Chef G. Garvin