Description
A rich and comforting Italian-inspired dish featuring tender, slow-braised beef short rib ragu served over creamy Parmesan polenta. Perfect for cozy dinners or elegant gatherings.
Ingredients
Scale
- 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
Instructions
- Preheat Your Equipment: Heat a Dutch oven over medium-high heat with olive oil.
- Combine Ingredients: Season ribs with salt and pepper, sear until browned, then remove. Add onion, carrots, celery, and garlic, cooking until softened. Stir in tomato paste.
- Prepare Your Cooking Vessel: Return ribs to pot, add tomatoes, stock, thyme, and bay leaves. Bring to simmer.
- Assemble the Dish: Cover and braise in a 325°F oven for 2.5 to 3 hours until beef is tender.
- Cook to Perfection: While beef braises, simmer cornmeal with water and milk, whisking until creamy. Stir in butter and Parmesan.
- Finishing Touches: Shred beef, discard bones, and return meat to sauce. Remove thyme and bay leaves.
- Serve and Enjoy: Spoon polenta into bowls, top with ragu, and sprinkle Parmesan.
Notes
- Sear the beef in batches to avoid steaming.
- Stir polenta often to prevent lumps.
- Reheat ragu with a splash of stock if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 115mg