Red Wine Braised Short Ribs with Creamy Polenta

These melt-in-your-mouth braised short ribs are what dinner dreams are made of. Rich, tender, and absolutely packed with flavor, this dish is pure luxury on a plate.

The magic happens during the long, slow braise, where the meat becomes so tender it practically falls off the bone. Paired with creamy polenta and bathed in a velvety wine sauce, this is the kind of meal that makes time stand still.

Ingredients

For the Short Ribs:

• 2 tablespoons vegetable oil
• 3 pounds bone-in beef short ribs, 3-inches long
• 10 shallots, peeled
• 6 large garlic cloves, peeled and crushed
• ¼ cup all-purpose flour
• 1 (750-ml) bottle dry red wine
• 6 small bay leaves
• 4 large sprigs thyme
• Kosher salt to taste
• Freshly ground black pepper to taste

For the Polenta:

• 4 cups stock or alternative milk
• 1 cup polenta
• 3 tablespoons vegan butter
• Kosher salt to taste
• Freshly ground black pepper to taste

Steps

1. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat (375°F/190°C). Season ribs generously with salt and pepper. Sear for 4-5 minutes per side until deeply golden brown – you should hear a strong sizzle. Work in batches of 3-4 ribs to prevent overcrowding, which would steam rather than sear the meat.
2. Reduce heat to medium (350°F/175°C). Add shallots and garlic, stirring frequently for 2-3 minutes until lightly golden. The shallots should be soft but not browned. Sprinkle flour over aromatics, stirring constantly for 3 minutes until it turns hazelnut-colored and smells nutty. Watch carefully – flour can burn quickly.
3. Pour in wine, add bay leaves and thyme. Bring to boil, scraping bottom with wooden spoon to release browned bits (these contain intense flavor). Reduce to gentle simmer (325°F/165°C). Return ribs and accumulated juices to pot. Cook 3-3½ hours, stirring every 30 minutes. Meat is done when fork-tender and bone is more visible.
4. For polenta: Bring stock/milk to boil in medium saucepan over high heat. Gradually sprinkle in polenta while whisking constantly to prevent lumps. Reduce to simmer (medium-low) and cook 25-30 minutes, whisking every minute. Polenta is done when creamy and tender, not gritty. Stir in butter, salt, and pepper.
5. To serve: Layer polenta in warm bowls, top with ribs and shallots. Spoon sauce generously over top. The polenta will thicken as it cools, so serve immediately while hot.

Smart Swaps

• Use beef stock instead of wine for alcohol-free version
• Replace polenta with cauliflower mash for low-carb option
• Substitute coconut milk for dairy milk in polenta

Make It Diabetes-Friendly

• Use cauliflower mash (4g carbs/cup) instead of polenta (31g carbs/cup)
• Choose low-sugar wine or replace with beef stock mixed with 2 tablespoons balsamic vinegar
• Portion size: limit to 4-5 ounces meat per serving
• Pair with non-starchy vegetables to reduce glycemic impact

Pro Tips

• Pat ribs completely dry before searing for better crust
• Don’t skip the flour step – it’s crucial for sauce thickness
• For make-ahead, cool completely and refrigerate up to 3 days