Beef Short Rib Ragu with Creamy Parmesan Polenta

5 from 1 vote

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.

Prep Time20

Cook Time3 30

Total Time3 50

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Servings: servings

Calories: 678kcal

Author: Briana

Equipment

large dutch oven

Ingredients

Short rib ragu

1-2 tablespoons olive oil
4 pounds beef short ribs bone-in preferred
3-5 teaspoons kosher salt divided, and added slowly
2 medium yellow onions cut into strips
3 stalks celery minced
2 large carrots minced
6 ounces tomato paste 1 can
12-14 cloves garlic minced
1-2 tablespoons Calabrian chilis ½ teaspoon red pepper flakes
½ teaspoon smoked paprika
1 cup dry red wine
2 cups beef stock
14.5 ounces crushed tomatoes
¼ cup Balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire
black pepper to taste
herb bundle we used sage, thyme, and rosemary
2-3 bay leaves
parmesan rind optional

Polenta

1.5 cups medium grain quick cooking polenta
4 cups chicken broth water
2.5 cups whole milk we used 2.5 cups for an extra smooth and creamy polenta
4 tablespoons unsalted butter
3-4 ounces parmesan cheese freshly grated, to taste
½-1 teaspoon kosher salt to taste, add slowly, and will depend on how much parmesan you add, and if you are using chicken broth or not!
¼-1 teaspoon black pepper to taste

Instructions

Short rib ragu

Season the short ribs with salt. In a large Dutch oven, add oil, and sear the short ribs over medium high heat until brown on all sides but not cooked through. Work in batches to avoid overcrowding the pan. After the short ribs are browned, remove from the pot, and set aside while you work on searing the rest.
1-2 tablespoons olive oil, 4 pounds beef short ribs, 3-5 teaspoons kosher salt
After searing the short ribs, strain off most of the rendered fat.
Reduce the heat to medium, then add in onions, carrots, and celery with a large pinch of salt and cook until the vegetables have deepened significantly in color, about 10 minutes.
2 medium yellow onions, 3 stalks celery, 2 large carrots
Add in tomato paste, and cook until deepened in color, about 3-4 minutes. Make sure to stir often to prevent burning.
6 ounces tomato paste
Next, add in garlic, Calabrian chilis, and smoked paprika, and cook, stirring often to prevent burning, until the garlic is fragrant.
12-14 cloves garlic, 1-2 tablespoons Calabrian chilis, ½ teaspoon smoked paprika
Deglaze the pan with red wine and stir, simmer for 3-4 minutes. Then add in beef stock, balsamic vinegar, Worcestershire sauce, Dijon mustard, and crushed tomatoes with more salt and some black pepper.
1 cup dry red wine, 2 cups beef stock, 14.5 ounces crushed tomatoes, ¼ cup Balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire, black pepper to taste
Add in bay leaves, an herb bundle, and optional parmesan rind and give the mixture a stir.
herb bundle, 2-3 bay leaves, parmesan rind
Cover, and simmer for about 3 hours, stirring every 30 minutes to prevent sticking on the bottom.
When the beef is fork tender and the bones can easily be removed, take the rind, the bay leaves, and the herb bundle out of Dutch oven and discard.
Remove the short ribs, and remove the bones.
Shred the beef with two forks, and return it to the pot to reheat through. Adjust seasonings.

Creamy parmesan polenta

Meanwhile, during the last 30 minutes of the beef cooking, prepare the creamy polenta. Bring the broth and milk to a simmer.
4 cups chicken broth, 2.5 cups whole milk
Add the polenta to the pot and simmer for 10 minutes, stirring or whisk frequently.
1.5 cups medium grain quick cooking polenta
Add freshly grated parmesan cheese, salt, pepper, and more milk as needed to achieve your desired consistency. We like an extra silky smooth and creamy polenta, so we like a little extra milk in ours.
4 tablespoons unsalted butter, 3-4 ounces parmesan cheese, ½-1 teaspoon kosher salt, ¼-1 teaspoon black pepper
Remove from the heat, and stir in the butter. Add salt and pepper to taste.
Add to a plate, and top with the ragu. Enjoy!
Store the ragu and polenta separately in airtight containers in the refrigerator for up to 4-5 days. The ragu can be frozen for up to 3 months, but polenta is best made fresh if possible.

Notes

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.

Nutrition