Description
Beef Short Rib Ragu with Creamy Parmesan Polenta is a comforting, gourmet dish featuring slow-cooked, tender beef short ribs simmered in a rich, savory tomato and red wine ragu sauce, served over smooth and velvety Parmesan-infused polenta. This approachable recipe offers a perfect balance of deep flavors and creamy textures, ideal for cozy dinners and entertaining guests.
Ingredients
Units
Scale
For the Beef Short Rib Ragu
- 3–4 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 1/2 cups red wine
- 1 (28-ounce) can crushed tomatoes
- 2 cups beef broth
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp unsalted butter
For the Creamy Parmesan Polenta
- 4 cups water or broth
- 1 1/2 cups polenta (coarse cornmeal)
- 3 tbsp unsalted butter
- 1 cup freshly grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Garnishes
- Chopped fresh parsley
- Additional grated Parmesan cheese
- High-quality olive oil
- Red chili flakes
- Freshly cracked black pepper
Instructions
- Brown the Beef Short Ribs: Season the short ribs generously with salt and pepper. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the ribs on all sides until deeply caramelized, about 4-5 minutes per side. Remove and set aside.
- Sauté the Aromatics: In the same pot, add diced onion, carrot, and celery. Cook over medium heat until softened and fragrant, about 5-7 minutes. Stir in minced garlic and cook for an additional minute.
- Deglaze and Simmer: Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom. Let the wine reduce by half, about 5-7 minutes. Add crushed tomatoes, beef broth, fresh thyme, and rosemary. Return the browned short ribs to the pot and bring the mixture to a gentle simmer.
- Slow Cook the Ragu: Cover and cook the ragu on low heat for 3 to 4 hours until the meat is fall-apart tender. Alternatively, transfer the covered pot to a preheated 325°F (160°C) oven and cook slowly and evenly for the same amount of time.
- Prepare the Creamy Parmesan Polenta: While the ragu cooks, bring water or broth to a boil in a large saucepan. Gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently to prevent lumps, until thick and creamy, about 25-30 minutes. Remove from heat and stir in butter and freshly grated Parmesan cheese. Season with salt and pepper to taste.
- Combine and Serve: Once the ragu is done, carefully remove the short ribs and shred the beef using two forks. Discard bones and any excess fat. Return shredded meat to the sauce and stir to combine. Adjust seasoning if necessary. Serve generous spoonfuls of ragu over creamy Parmesan polenta. Garnish as desired with fresh parsley, extra Parmesan, olive oil, or chili flakes.
Notes
- Brown the meat thoroughly to develop deeper flavor in the ragu.
- Cook the ragu low and slow to ensure tender, juicy beef.
- Use freshly grated Parmesan for the best melting quality and flavor.
- Stir polenta often to avoid lumps and achieve a smooth texture.
- Add extra broth or water if polenta becomes too thick during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 130 mg