Name: Beef Short Rib Ragu with Creamy Parmesan Polenta
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 3 pounds beef short ribs, bone-in; 2 tablespoons olive oil; 1 large onion, finely chopped; 2 medium carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 28 ounces crushed tomatoes; 2 cups beef stock; 2 tablespoons tomato paste; 4 sprigs fresh thyme; 2 bay leaves; Salt and black pepper, to taste; 1 cup cornmeal (polenta); 4 cups water or chicken stock; 1 cup whole milk; 3 tablespoons butter; 1 cup Parmesan cheese, freshly grated

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There are dishes that make you stop in your tracks and savor the aroma before the first bite even reaches your lips. Beef short rib ragu with creamy Parmesan polenta is one of those meals. The rich, slow-braised beef melts into a velvety sauce, spooned over soft, buttery polenta that carries the delicate nutty notes of Parmesan. Trust me, you’re going to love this one, because it feels like a hug in a bowl, perfect for chilly evenings or when you simply crave something soulful and satisfying.

Behind the Recipe

This dish takes me back to cozy Sunday dinners when the whole house filled with the aroma of something simmering slowly on the stove. The kind of meal that gathers everyone around the table without the need for an invitation. Beef short ribs, with their marbled richness, are made for long cooking times, and when paired with creamy Parmesan polenta, the combination feels timeless and indulgent.

Recipe Origin or Trivia

Ragu is a classic Italian sauce that varies from region to region. In the north, you’ll often find it paired with polenta rather than pasta, a tradition rooted in rustic cooking where cornmeal was a staple. Polenta itself was once considered humble peasant food, but over time it has become a canvas for rich sauces like this one, turning simple ingredients into something extraordinary. Short rib ragu is a modern nod to this tradition, combining slow-cooked luxury with comforting roots.

Why You’ll Love Beef Short Rib Ragu with Creamy Parmesan Polenta

The magic of this recipe lies in its versatility and comforting flavors. Here’s why it’s bound to become a favorite:

Versatile: You can serve it over polenta, pasta, or even mashed potatoes.

Budget-Friendly: Short ribs stretch far, especially when cooked into a hearty ragu.

Quick and Easy: While it simmers slowly, the actual hands-on time is surprisingly minimal.

Customizable: Adjust the seasoning or add vegetables like mushrooms or carrots for extra depth.

Crowd-Pleasing: This dish is elegant enough for guests yet cozy enough for family dinners.

Make-Ahead Friendly: Cook the ragu in advance, and it only gets better as the flavors meld.

Great for Leftovers: The sauce reheats beautifully and makes incredible next-day meals.

Chef’s Pro Tips for Perfect Results

Every cook has a few tricks up their sleeve, and here are mine for making this dish unforgettable:

Brown the short ribs well before braising, as caramelization deepens the flavor.
Use a heavy-bottomed pot or Dutch oven to maintain steady, even heat.
Let the polenta cook low and slow, stirring often to achieve creaminess.
Always finish the polenta with Parmesan right before serving to keep the flavor fresh.

Kitchen Tools You’ll Need

To make the cooking process seamless, here’s what you’ll want nearby:

Dutch Oven or Heavy Pot: Essential for browning and braising the beef evenly.

Wooden Spoon: Perfect for stirring and scraping up all those flavorful browned bits.

Whisk: Helps keep polenta lump-free and silky.

Sharp Knife: For trimming and prepping the beef and any added vegetables.

Ingredients in Beef Short Rib Ragu with Creamy Parmesan Polenta

This recipe shines because of how each ingredient contributes to harmony and depth.

Beef Short Ribs: 3 pounds, bone-in, the star of the dish, providing rich, meaty flavor.
Olive Oil: 2 tablespoons, for searing and developing that golden crust.
Onion: 1 large, finely chopped, adds sweetness and depth to the base.
Carrots: 2 medium, diced, bring a subtle earthy sweetness.
Celery: 2 stalks, diced, for balance and aromatic base.
Garlic: 4 cloves, minced, infuses the sauce with robust flavor.
Crushed Tomatoes: 28 ounces, form the hearty, saucy backbone.
Beef Stock: 2 cups, keeps the ragu luscious and flavorful.
Tomato Paste: 2 tablespoons, intensifies the tomato richness.
Fresh Thyme: 4 sprigs, earthy and herbal notes.
Bay Leaves: 2, subtle depth and complexity.
Salt and Black Pepper: To taste, balancing all flavors.
Cornmeal (Polenta): 1 cup, the creamy base that ties it all together.
Water or Chicken Stock: 4 cups, for cooking the polenta.
Whole Milk: 1 cup, enhances creaminess.
Butter: 3 tablespoons, for silky texture.
Parmesan Cheese: 1 cup, freshly grated, nutty and savory finish.

Ingredient Substitutions

Sometimes you need to swap things out, and this recipe is forgiving:

Beef Short Ribs: Use beef chuck roast cut into large chunks.
Crushed Tomatoes: Substitute with canned diced tomatoes blended smooth.
Parmesan Cheese: Pecorino Romano for a sharper bite.
Whole Milk: Use half-and-half or plant-based milk for a lighter option.

Ingredient Spotlight

Beef Short Ribs: Known for their marbling, they break down into tender, fall-apart meat after hours of braising, enriching the sauce naturally.

Polenta (Cornmeal): Its mild, comforting flavor is the perfect backdrop for bold sauces, offering a creamy balance to the ragu.

Instructions for Making Beef Short Rib Ragu with Creamy Parmesan Polenta

Cooking this dish is a journey, and here’s how you’ll bring it all together:

Preheat Your Equipment: Heat your Dutch oven over medium-high heat with olive oil.
Combine Ingredients: Season ribs with salt and pepper, sear on all sides until browned, then remove. Add onion, carrots, celery, and garlic, cooking until softened. Stir in tomato paste.
Prepare Your Cooking Vessel: Return the ribs to the pot, add crushed tomatoes, beef stock, thyme, and bay leaves. Bring to a gentle simmer.
Assemble the Dish: Cover the pot and braise in a 325°F oven for 2.5 to 3 hours, until the beef is tender and falling apart.
Cook to Perfection: Meanwhile, cook polenta by simmering cornmeal with water and milk, whisking until thick and creamy. Stir in butter and Parmesan at the end.
Finishing Touches: Shred the beef, discard bones, and stir back into the sauce. Remove thyme sprigs and bay leaves.
Serve and Enjoy: Spoon creamy Parmesan polenta into bowls and top generously with the ragu.

Texture & Flavor Secrets

The beauty of this dish lies in contrasts: the ragu is deep, rich, and hearty, while the polenta is soft, buttery, and smooth. Together, they create a spoonful that is both luxurious and grounding. Each bite carries tender beef, hints of herbs, and the nutty creaminess of Parmesan.

Cooking Tips & Tricks

To make the process even easier, keep these in mind:

Always sear the beef in batches to avoid steaming.
Stir the polenta frequently to prevent lumps.
Let the ragu rest for 10 minutes before serving so the flavors settle.

What to Avoid

Here are a few common pitfalls and how to sidestep them:

Skipping the sear: You’ll lose depth of flavor.
Rushing the polenta: It needs patience to become creamy.
Adding Parmesan too early: Wait until the end so it doesn’t clump.

Nutrition Facts

Servings: 6
Calories per serving: 540

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

Make-Ahead and Storage Tips

This is a dream dish for planning ahead. The ragu tastes even better the next day, as the flavors deepen. You can refrigerate it for up to 3 days or freeze it for up to 3 months. Reheat gently on the stove, adding a splash of stock if needed. The polenta can be made ahead too, just warm with a bit of milk to restore creaminess.

How to Serve Beef Short Rib Ragu with Creamy Parmesan Polenta

Spoon the polenta into wide bowls, ladle the ragu generously on top, and finish with a sprinkle of fresh Parmesan and perhaps some chopped parsley. Pair it with crusty bread for scooping up every last drop or a simple green salad for balance.

Creative Leftover Transformations

Leftovers never tasted so good:

Use the ragu as a filling for stuffed peppers.
Toss with pasta for a whole new meal.
Layer into a lasagna for a hearty twist.

Additional Tips

For extra depth, add a pinch of red pepper flakes to the ragu. If you like creamier polenta, stir in an extra knob of butter just before serving.

Make It a Showstopper

Presentation matters. Serve the dish in shallow bowls so the vibrant ragu contrasts against the golden polenta. A little drizzle of good olive oil and some freshly grated Parmesan at the table make it look and taste restaurant-worthy.

Variations to Try

Mushroom Ragu: Replace half the beef with cremini mushrooms for a lighter version.
Spicy Kick: Add chili flakes or diced fresh chili to the base.
White Polenta: Swap yellow cornmeal for white for a softer, milder flavor.
Herb-Infused: Stir fresh rosemary or sage into the ragu.

FAQ’s

1. Can I make this in a slow cooker?

Yes, sear the beef first, then transfer everything to the slow cooker and cook on low for 8 hours.

2. Can I use boneless short ribs?

Absolutely, though bone-in adds extra flavor during braising.

3. How do I prevent polenta from clumping?

Whisk continuously while slowly pouring in the cornmeal.

4. Can I freeze polenta?

Yes, but it may firm up. Reheat with milk or stock to loosen it.

5. What can I serve instead of polenta?

Mashed potatoes, pasta, or even rice work well.

6. How do I know when the beef is done?

It should fall apart easily with a fork.

7. Can I make this dairy-free?

Yes, use plant-based butter and cheese alternatives.

8. Should I skim fat off the sauce?

Yes, for a cleaner, more balanced flavor.

9. What wine pairs well with this dish?

A bold red like Cabernet Sauvignon or Chianti complements it beautifully.

10. Can I double the recipe?

Yes, just use a larger pot and extend the cooking time slightly.

Conclusion

Beef short rib ragu with creamy Parmesan polenta is more than a recipe, it’s an experience. Slow-cooked comfort meets elegant presentation, and every spoonful feels like a celebration of warmth and flavor. This one’s a total game-changer, and let me tell you, it’s worth every bite. Gather your ingredients, take your time, and get ready to enjoy a dish that will have everyone coming back for seconds