Beef Short Rib Ragu with Creamy Parmesan Polenta

This tender Beef Short Rib Ragu served over Creamy Parmesan Polenta is the ultimate comfort food dinner! Fork-tender beef gets slowly braised with aromatic vegetables and rich tomatoes in a red wine sauce, then served over silky smooth, creamy polenta loaded with parmesan cheese. This dish is perfect for special occasions or whenever you're craving something truly hearty and satisfying.

Just like our pumpkin chicken risotto, this maple chicken and roasted vegetables, and our cowboy chili casserole with cornbread, this recipe is a paid partnership with our friends at Roland Foods, a leading global importer of premium ingredients. Thanks for supporting brands that allow us to bring fresh new content to A Full Living!

Whether you're looking for the perfect special occasion meal for Christmas, Valentine's Day, or date night, or you just want something to simmer on the stove to enjoy for a cozy weekend, this delicious recipe hits all the marks.

While it does take a bit of time to come together, most of that time is inactive time, letting those flavors meld together! Tie everything together with the creamiest, cheesiest parmesan polenta made with Roland® Medium-Grain Quick-Cooking Polenta that comes together in under 10 minutes, available on Amazon.

Looking for more slow-cooked dinner recipes? Try our lamb ragu (slow cooker recipe), this pot roast (Dutch oven recipe), this slow cooker sirloin tip roast, or this Instant Pot beef Bourguignon!

❤️Why We Love This Recipe

• Restaurant quality at home. This dish feels like something you'd get at a high-end Italian restaurant, but you can make it right in your own kitchen!
• Perfect for easy entertaining. While this dish takes time to cook, most of it is hands-off. It's perfect for dinner parties or special occasions.
• Make ahead friendly. The ragu actually tastes even better the next day, sort of like chili! This makes it perfect for meal prep and entertaining, so you can get things done in advance, and relax a bit before your guests arrive.
• Simple ingredients. While the ingredient list might look long, most items are pantry staples you likely already have.

🍷Ingredients

Here are the ingredients we used for this recipe. You can find more information for substitutions below.

Beef Short Rib Ragu

• Bone-in beef short ribs. We highly recommend using bone-in short ribs as they provide more flavor during the long cooking process. Look for well-marbled pieces with a good meat-to-bone ratio without too much fat.
• Oil. Any neutral oil works well here, either olive oil or avocado oil.
• Dry red wine. Choose a wine you'd drink, but it doesn't have to be expensive! Cabernet Sauvignon, Pinot Noir, or Merlot work great here. We actually used Chianti, which is a classic choice that complements the dish's rich flavors with its acidity.
• Crushed tomatoes. The higher the quality of the tomatoes, the better! It will make a bit difference in flavor here.
• Calabrian chilis. These Italian peppers add a complex heat and a slight fruity flavor, with smoky undertones. They aren't overly spicy, however and really just help build flavor in this recipe. Red pepper flakes make a good substitute, and you can omit the chilis entirely if you prefer.
• Dijon mustard. Adds depth and tangy flavor, but is optional.
• Worcestershire sauce. Brings umami and complexity into the braising liquid.
• Balsamic vinegar. Use a quality one; it adds sweetness and acidity to add more complexity to the sauce!
• Fresh herbs for the herb bundle. We recommend a mix of thyme, rosemary, and sage to infuse lots of flavor into the sauce.
• Parmesan rind. This is optional but adds amazing depth of flavor and umami. Save your rinds in the freezer for recipes like this that braise for a while!

Parmesan Polenta

• Roland® Medium-Grain Quick-Cooking Polenta. This product is ready in under 10 minutes and has an incredibly creamy texture. It's grown in Northern Italy, using ancient stone-milling practices that produce a consistent texture to the polenta every time.
• Chicken broth. Adds more flavor (and protein) than using just water, but water works fine too.
• Whole milk. Full-fat milk is essential for the creamiest result.
• Unsalted butter. Using unsalted allows you to control the salt level better, which we recommend because we add lots of parmesan cheese which has lots of naturally occurring salt.
• Parmesan cheese. Freshly grated is a must! Pre-grated won't melt as smoothly.

Visit the recipe card for the full quantities and nutritional information.

✨Substitutions & Variations

Here are a few suggestions on additional flavors to try, or simple variations to this recipe.

• Alcohol-free version. Replace the wine with additional beef stock plus 1 additional tablespoon of balsamic vinegar.
• Heat level. Adjust the amount of Calabrian chilis or substitute with red pepper flakes.
• Meat options. While short ribs are traditional, this recipe also works well with chuck roast.
• Dairy-free. Use plant-based milk and butter, and omit the parmesan (though the texture will be different.
• Broth options for the polenta. Use vegetable broth or water instead of chicken broth if you prefer.
• Extra creamy polenta. Replace some of the milk with half-and-half Add a splash of heavy cream at the end
• Cheese variations. Try adding some romano or pecorino along with the parmesan. You could also use cheddar or gouda.

This recipe hasn't been tested with any other substitutions or variations, so we can't guarantee any results. If you make a change, let us know how it goes in the comments below!

🔪Prep Work

• Cut onions into strips.
• Mince celery, carrots, and garlic.
• Prepare herb bundle.
• Grate parmesan cheese for the polenta.
• Preheat a Dutch oven with oil over medium-high heat.
• Measure out the rest of the ingredients.

Sear the short ribs

Season the short ribs generously with kosher salt, add short ribs to the hot Dutch oven. Working in batches, sear the short ribs until browned on all sides. (Image 1) Once seared, remove from the pot, and set aside.

Once all short ribs are seared, strain off most of the rendered fat, leaving about 2 tablespoons in the pot.

*Pro tip: Don't overcrowd the pan for better browning!

Cook the aromatics

Reduce the heat to medium and add the onions, carrots, and celery with a large pinch of salt. Cook until vegetables have deepened in color, stirring occasionally, then add the tomato paste. (Image 2)

Cook until the tomato paste darkens in color, stirring frequently to prevent burning. Add garlic, Calabrian chilis (if using), and smoked paprika. (Image 3)

Cook until the garlic is fragrant, about 30 seconds.

⭑Pro tip: Be sure to stir often to make sure the tomato paste doesn't stick and burn.

Braise the meat

Deglaze with red wine, scraping up all the flavorful brown bits from the bottom of the pot. Simmer for 3-4 minutes, then add beef stock, balsamic vinegar, Worcestershire sauce, Dijon mustard, and crushed tomatoes. Season with additional salt and black pepper. (Image 4)

Add back the short ribs to the pot, then add the bay leaves, an herb bundle, and a parmesan rind (if using). (Image 5)

Stir to combine. Cover and simmer gently for about 3 hours (or longer!), stirring every 30 minutes to prevent sticking. The meat is done when it's fork-tender and easily pulls away from the bone. (Image 6)

⭑Pro tip: The longer the meat simmers, the better! Aim for at least 3 hours, but you can go all day if you want. If the sauce becomes too thick, add more broth or water.

Shred the meat

Use two forks to shred the meat. (Image 7)

Remove the parmesan rind, the bay leaves, and the herb bundle and discard. Add the shredded beef back to the pot to warm through. (Image 8)

Make the polenta

In the last 10-15 minutes of the ragu cooking, prepare the polenta. Bring broth and milk to a gentle simmer in a large saucepan. Gradually whisk in the polenta, (Image 9) stirring constantly to prevent lumps. Simmer for 5-7 minutes, whisking frequently.

Add more milk or broth as needed to achieve desired consistency. The polenta will thicken. (Image 10)

Stir in parmesan cheese, salt, and pepper. Remove from heat and stir in butter until melted and fully incorporated. (Image 11)

Adjust the seasonings and texture of the polenta to your tastes.

⭑Pro tip: Start with less milk, then add more as needed to achieve the desired consistency to your polenta!

To serve, spoon the creamy polenta onto plates and top with generous portions of the short rib ragu. Garnish with fresh herbs and black pepper if desired. Enjoy!

✨Top Tips

• Don't skip the searing step for the ragu. This is crucial for developing a deep, rich flavor that makes the dish so delicious.
• Keep stirring the polenta. Regular stirring prevents any lumps and ensures silky and creamy polenta.
• Freshly grate the parmesan cheese. Freshly grated parmesan melts so much better than pre-shredded, that has anti-caking agents added to it. For a silky smooth polenta, grate the cheese yourself!
• Season gradually. Add salt throughout the cooking process, and taste as you go, rather than adding salt all at once. This helps to ensure everything is well seasoned, but also prevents oversalting the polenta or ragu.
• Use good wine. Choose a wine you'd drink, as the flavor concentrates during cooking, so make sure you enjoy the flavor! It doesn't need to be expensive tho!
• Make ahead. The ragu can be made a day ahead and reheated gently before serving. This actually helps the flavor develop even more, and can save time and energy if you're hosting guests!
• Watch the heat. Keep the ragu at a gentle simmer to prevent the meat from becoming tough, and stir every so often to prevent the sauce from sticking and burning at the bottom of the Dutch oven. You can also add more stock if needed if too much liquid evaporates and the sauce becomes too thick.

🍴Side Dishes to Serve With This

Looking for more sides to serve with this dish? Here are a few of our favorites!

• Garlic green beans with lemon
• Caramelized onions with mushrooms
• Simple spinach arugula salad
• Roasted balsamic brussels sprouts with bacon