If you’re craving a meal that feels like a warm hug from the inside, look no further than Beef Short Rib Ragu with Creamy Parmesan Polenta. This dish delivers melt-in-your-mouth tender beef enriched with a rich, savory ragu sauce, perfectly paired with smooth, velvety Parmesan-infused polenta. It’s a gourmet experience that’s surprisingly approachable, turning simple ingredients into a comforting feast ideal for cozy nights at home.

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Why You’ll Love This Recipe

Ultimate Comfort Food: The rich beef ragu combined with creamy polenta creates a deeply satisfying meal that warms your soul.
Effortlessly Elegant: It looks and tastes like a restaurant-quality dish but is surprisingly straightforward to prepare.
Perfect for Slow Cooking: Low and slow cooking makes the beef incredibly tender and infused with layers of flavor.
Versatile Meal: You can easily tailor the recipe to your taste preferences or dietary needs without sacrificing flavor.
Great for Entertaining: This dish impresses guests with minimal hands-on time, letting you enjoy the evening stress-free.

Ingredients You’ll Need

The beauty of Beef Short Rib Ragu with Creamy Parmesan Polenta lies in its simple yet essential ingredients, each chosen to build rich flavor and luscious texture. From hearty beef short ribs to sharp Parmesan, every element plays a crucial role.

Beef Short Ribs: The star ingredient, these ribs become fork-tender and flavorful when slow-cooked.
Onion, Carrot, and Celery: Classic soffritto base that adds aromatic sweetness and depth.
Garlic: Adds a fragrant and savory note that complements the beef perfectly.
Crushed Tomatoes: Provides acidity and richness that balance the meaty flavors.
Red Wine: Deepens the sauce and adds subtle tannins for complexity.
Beef Broth: Enhances the meaty flavor and helps create a luscious sauce.
Polenta: Creamy cornmeal base that contrasts the bold ragu with smooth texture.
Parmesan Cheese: Stirred into the polenta for an irresistible cheesy richness.
Butter: Adds luscious creaminess to the polenta and enriches the ragu sauce.
Fresh Herbs (Thyme, Rosemary): Herbaceous notes that brighten and complement the dish’s depth.

Variations for Beef Short Rib Ragu with Creamy Parmesan Polenta

This versatile recipe is wonderfully adaptable depending on what’s in your pantry or your dietary preferences, so feel free to make it your own.

Swap the Beef: Use chuck roast or brisket as an alternative slow-cooked cut for the ragu.
Vegetarian Twist: Replace beef with mushrooms and lentils for a hearty plant-based ragu.
Dairy-Free Option: Use coconut cream and nutritional yeast instead of butter and Parmesan in the polenta.
Spicy Kick: Add red chili flakes or a dash of hot sauce for an added layer of heat.
Herb Variations: Experiment with basil, oregano, or sage in place of thyme and rosemary for different herb profiles.

Beef Short Rib Ragu with Creamy Parmesan Polenta for Cozy Nights

How to Make Beef Short Rib Ragu with Creamy Parmesan Polenta

Step 1: Brown the Beef Short Ribs

Start by seasoning the short ribs generously with salt and pepper. Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat, then brown the ribs on all sides until caramelized. This step locks in flavor and builds a rich base for the ragu.

Step 2: Sauté the Aromatics

Remove the ribs, then add diced onion, carrot, and celery to the pot. Cook until softened and fragrant, about 5-7 minutes. Stir in minced garlic and cook for an additional minute.

Step 3: Deglaze and Simmer

Pour in red wine to deglaze the pot, scraping up flavorful browned bits. Let the wine reduce by half, then add crushed tomatoes, beef broth, fresh herbs, and return the ribs to the pot. Bring to a gentle simmer.

Step 4: Slow Cook the Ragu

Cover and simmer the ragu on low heat for 3 to 4 hours until the meat is fall-apart tender. Alternatively, transfer the pot to a preheated oven at 325°F (160°C) to cook slowly and evenly.

Step 5: Prepare the Creamy Parmesan Polenta

While the ragu finishes, bring water or broth to a boil for the polenta. Gradually whisk in cornmeal and cook over low heat, stirring frequently until thick and creamy. Remove from heat and stir in butter and freshly grated Parmesan cheese until smooth and luscious.

Step 6: Combine and Serve

Once the ragu is ready, remove the ribs and shred the beef with forks. Return the shredded meat to the sauce, stir, and adjust seasoning. Serve generous spoonfuls of ragu over creamy Parmesan polenta, garnished as desired.

Pro Tips for Making Beef Short Rib Ragu with Creamy Parmesan Polenta

Brown Meat Thoroughly: Don’t rush the browning step—it’s key for developing depth of flavor.
Low and Slow Cooking: Patience is a virtue; slow cooking will turn tough ribs tender and juicy.
Use Fresh Parmesan: Grated fresh Parmesan melts better and adds more richness than pre-grated varieties.
Stir Polenta Often: This prevents lumps and ensures a smooth, creamy texture.
Adjust Consistency: Feel free to add extra broth or water if the polenta becomes too thick while cooking.

How to Serve Beef Short Rib Ragu with Creamy Parmesan Polenta

Garnishes

Brighten up the dish with freshly chopped parsley, a sprinkle of extra Parmesan, or a drizzle of high-quality olive oil. For a flavor contrast, add a few chili flakes or freshly cracked black pepper on top.

Side Dishes

Keep sides simple to let the ragu shine. Roasted root vegetables, garlic bread with crisp crust, or a lightly dressed green salad make excellent companions.

Creative Ways to Present

For a stunning presentation, serve the ragu and polenta layered in rustic shallow bowls or slate plates. A sprig of fresh thyme or rosemary on top adds elegance and aroma for an inviting touch.

Make Ahead and Storage

Storing Leftovers

Cool leftover ragu and polenta before transferring to airtight containers. Store in the refrigerator for up to 3 days, allowing flavors to deepen overnight.

Freezing

This dish freezes beautifully. Keep ragu and polenta separate in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat ragu gently on the stovetop over low heat, stirring occasionally. Warm the polenta in a saucepan with a splash of milk or broth to restore creaminess, stirring frequently to prevent sticking.

FAQs

Can I use a slow cooker for this recipe?

Absolutely! After browning the short ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours for great tender results.

What cut of beef is best for this ragu?

Beef short ribs are ideal due to their marbling and connective tissue, which breaks down beautifully during slow cooking to create tender, flavorful meat.

Is polenta gluten-free?

Yes, polenta is naturally gluten-free as it’s made from ground cornmeal, making this meal a great choice for gluten-sensitive diets.

Can I prepare this recipe without wine?

Yes, you can omit red wine and use additional beef broth or a splash of balsamic vinegar for acidity to maintain rich flavor.

How thick should the polenta be?

The polenta should be creamy and spoonable but thick enough to hold its shape under the ragu. Adjust water or broth quantity and cooking time accordingly.

Final Thoughts

There’s something undeniably special about a bowl of Beef Short Rib Ragu with Creamy Parmesan Polenta that brings warmth and satisfaction on any chilly evening. With its elegant flavors and comforting textures, this dish is destined to become a beloved classic in your kitchen. Give it a try—it’s easier than you think and every bite is pure comfort.