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Red Wine-Braised Short Ribs with Parmesan Polenta

Red Wine-Braised Short Ribs with Parmesan Polenta

Updated November 1, 2026

Bone-in short ribs seared dark and braised for hours in red wine and stock until falling apart, spooned over creamy Parmesan polenta with the reduced sauce.

Polenta firms as it sits; loosen it with a splash of hot milk before serving. Any dry red you'd drink works; avoid anything sweet or labeled cooking wine.

Make the braise a day ahead: chill it overnight, lift off the solid fat, and rewarm gently. The flavor improves.

Cook time
5 hrs 10 min
Rating
…

Ingredients

Scale
Measurement units
  • 6 lb bone-in beef short ribs (about 8 English-cut ribs)
  • 3 cups dry red wine (such as Cabernet or Merlot)
  • 2 cups beef stock
  • 1 yellow onion
  • 2 carrots
  • 2 ribs celery
  • 6 cloves garlic
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 cup coarse polenta (not instant)
  • 4 cups water
  • 1 cup whole milk
  • 2 oz Parmesan (about 1 cup)
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 3 tsp kosher salt (divided)
  • 1 tsp black pepper
  • 2 tbsp flat-leaf parsley

Instructions

Sear the short ribs
Heat the oven to 325°F and season bone-in beef short ribs (6 lb) all over with kosher salt (2 tsp) and black pepper (1 tsp).
Heat olive oil (2 tbsp) in the Dutch oven over medium-high heat and sear the ribs in batches for about 15 minutes total, until deeply browned on all sides, then transfer to a plate.
Equipment: large Dutch oven
Build the aromatics
Pour off all but a thin layer of fat, then cook yellow onion, carrots and celery (2 ribs) over medium heat for 8 minutes, until softened and browned at the edges.
Stir in garlic (6 cloves), tomato paste (2 tbsp) and all-purpose flour (2 tbsp) and cook for 2 minutes, until the paste darkens to brick red.
Equipment: large Dutch oven
Braise in red wine
Pour in dry red wine (3 cups), scrape up the browned bits, and simmer for 10 minutes, until reduced by half.
Add beef stock (2 cups), fresh thyme (6 sprigs) and bay leaves, nestle the ribs back in bone-side up, and bring to a simmer, about 5 minutes.
Cover and braise in the oven for 3 hours, until the meat pulls easily from the bone.
Equipment: large Dutch oven
Reserve short rib for later
Lift the ribs onto a platter and set aside two of them, about 2 minutes.
Pull the meat from those two bones, shred it, moisten with a spoonful of sauce, cool, and refrigerate for the Short Rib Grilled Cheese, about 8 minutes.
Finish the sauce
Skim the fat from the braising liquid and discard the thyme stems and bay leaves, about 5 minutes.
Simmer over medium heat for 10 minutes, until the sauce is glossy and lightly coats a spoon.
Equipment: large Dutch oven
Make the Parmesan polenta
Bring water (4 cups), whole milk (1 cup) and kosher salt (1 tsp) to a simmer in the heavy saucepan, about 6 minutes.
Whisk in coarse polenta (1 cup) in a slow, steady stream, about 2 minutes.
Cook over low heat for 30 minutes, stirring often and scraping the bottom, until thick and tender.
Off the heat, stir in unsalted butter (3 tbsp) and Parmesan (2 oz) until smooth, about 2 minutes.
Equipment: heavy saucepan, whisk
Serve
Spoon the polenta into shallow bowls, top with the remaining short ribs and sauce, and scatter with flat-leaf parsley (2 tbsp).

Tomorrow's Meal

Short Rib Grilled Cheese with Horseradish Cream

The two reserved ribs become the filling for buttery, crisp grilled cheese sandwiches with sharp horseradish cream; see the Leftover Inspiration recipe.

Quick overview:

  1. 1.Rewarm the reserved shredded short rib with a spoonful of its sauce in a skillet.
  2. 2.Layer it on bread with melting cheese.
  3. 3.Griddle the sandwiches in butter over medium-low heat until golden and melted.
  4. 4.Serve with horseradish cream for dipping.

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