Beef Short Ribs with Polenta

On the Menu Tonight – Beef Short Ribs with Polenta!

When I was shopping the other day, I saw a package of beef short ribs marked way down. They looked great, no discoloration, so I got them. I let them dry age in my fridge for a day by taking them out of the packaging, patting them dry, and putting them on a plate. If you didn’t know, doing this process with any cut of beef helps reduce some of that water content and intensifies the beefy flavor.

This recipe is really easy, but it does take some time. I seasoned the beef with seasoned salt and pepper. I also used some seasoned flour – it was pre-made, so I’m not sure all the spices. When I make my seasoned flour, I’ll put pepper, garlic powder, onion powder, and maybe some paprika. Brown the seasoned short ribs, then add the veggies, then the stock (beef and chicken), as well as the wine. Let it come to a boil, then put in the oven for about 3 hours.

When you are close to done with the beef, start your polenta. You can serve the polenta relatively loose, or you could cook it ahead of time, spread it on a sheet pan, let it cool, and cut it into squares or rectangles, then serve the short ribs on top.

Short Ribs with no sauce

If you wanted to shorten the cook time, you could do the short ribs in a pressure cooker. I may do another version using the pressure cooker. However you decide to prepare it, let me know how your version turns out!

Beef Short Ribs with Polenta

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By Patrick Dulmage Serves: 4
Prep Time: 30 minutes Cooking Time: 3.5 hours Total Time: 4 hours

Beef Short Ribs with Polenta


  • Short Ribs:
  • 12-16 beef short ribs
  • 2-3 carrots, sliced, or diced
  • 1 Vidalia onion, diced
  • 2 celery stocks, diced
  • 2-3 cloves garlic, mince
  • 3-4 Yukon Gold potatoes
  • 1 12 oz. can fire roasted tomatoes
  • 2-3 cups seasoned flour, salt, pepper, garlic powder, paprika (to coat the short ribs)
  • 2-3 cups red wine (not cooking wine, use something you drink)
  • 1 cup beef stock
  • 1 cup chicken stock
  • 1-2 green onions, finely chopped for garnish
  • Polenta:
  • 1 cup polenta
  • 2 cups whole milk
  • 2 cups chicken or vegetable stock



Pre-heat oven to 225 degrees


Pre-heat large cast iron skillet to medium-high heat


Pat dry the short ribs with a paper towel


Season the short ribs with seasoned salt, kosher salt, and onion powder


Add the seasoned ribs to the pan and get a good crust on both sides


Work in batches so you don't crowd the pan, only do 4-5 at a time


Once the last of the short ribs are done, add the onions, celery, and carrots, cook about 5 minutes


Add the tomatoes, garlic, beef and chicken stock, and the wine


Put in the oven for 90 minutes


After 90 minutes, add the potatoes and put back in the oven for another 90 minutes


When you are t-minus 45-60 minutes, start the polenta


Add the stock and milk to a pot and bring to a boil


Once it comes to a boil, slowly pour in the polenta to avoid clumps and reduce heat to low


Stir the polenta for about 5-10 minutes and cut the heat


Let the polenta sit 30 minutes before serving


When you pull the short ribs from the oven, put the meat on a plate


Pour some of the veggies and liquid in a blender to make a nice sauce




Put the polenta down first


Put two to three short ribs on top of the polenta


Spoon on some of the sauce


Garnish with chopped green onions or chopped parsley

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