Slow Cooked Beef Short Ribs

There's something about the smell of beef braising in red wine that makes you feel like you're doing something important in the kitchen. I discovered this dish on a chilly autumn evening when I was determined to impress someone with a meal that looked restaurant-worthy but didn't require leaving my apartment. The slow sizzle of short ribs hitting hot oil, followed by hours of gentle bubbling in the oven—it felt like magic, the kind where patience does all the heavy lifting.

I made this for four friends on a rainy Saturday, and someone actually set their fork down mid-bite just to say it tasted like love. That might sound dramatic, but when you watch people close their eyes while eating something you've made, you understand why this dish matters.

Ingredients

• Beef short ribs (4 lbs, bone-in): The bones are your flavor foundation—don't skip them or substitute lean cuts.
• Kosher salt and freshly ground black pepper: Season generously at the start; the long cook deepens flavors rather than intensifying salt.
• Olive oil (2 tbsp): Use it to create that golden crust that locks in the beef's richness.
• Onion, carrots, celery (1 onion, 2 carrots, 2 stalks): This aromatic base builds flavor slowly and makes the sauce silky.
• Garlic (4 cloves, minced): Add it after the softer vegetables so it doesn't burn and turn bitter.
• Tomato paste (2 tbsp): A small amount concentrates deep umami—cooking it for 2 minutes unlocks its power.
• Dry red wine (2 cups): The wine mellows as it braises, adding complexity rather than sharpness.
• Beef broth (2 cups): Quality matters here since it's a main player in the sauce.
• Crushed tomatoes (1 cup): They balance the richness and add subtle acidity that rounds everything out.
• Fresh thyme and rosemary (2 sprigs each): These herbs infuse the sauce without overwhelming it.
• Bay leaves (2): They add a subtle earthiness that ties everything together.
• Water (4 cups): For the polenta base.
• Polenta or coarse cornmeal (1 cup): Whisk it in gradually to avoid lumps that will ruin the silky texture you're after.
• Whole milk (1 cup): This added at the end keeps the polenta creamy instead of thick.
• Unsalted butter (3 tbsp): It creates that luxurious mouthfeel that makes people ask for the recipe.
• Grated Parmesan cheese (1/2 cup): Use freshly grated; pre-shredded won't melt as smoothly.

Instructions

Heat your oven and season the meat:

Set your oven to 325°F. Pat the short ribs completely dry with paper towels—moisture prevents browning. Season them boldly with salt and pepper on all sides, getting into every crevice.

Brown the ribs properly:

Heat olive oil in a large Dutch oven over medium-high heat until it shimmers. Working in batches so you don't crowd the pan, sear the ribs until they're deep golden-brown on all sides, about 3-4 minutes per side. Transfer them to a plate as they finish.

Build the flavor base:

In the same pot, add the diced onion, carrots, and celery. Cook them until they soften and start to caramelize slightly, about 5 minutes, stirring occasionally. Add the minced garlic and cook for 1 more minute until fragrant.

Deepen the sauce foundation:

Stir in the tomato paste and let it cook for 2 minutes, stirring constantly so it coats the vegetables and slightly darkens. This step transforms it from raw to rich.

Deglaze with wine:

Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to lift all those browned, flavorful bits. Let it simmer for about 5 minutes so some of the alcohol cooks off and the wine reduces slightly.

Build the braising liquid:

Add the beef broth, crushed tomatoes, thyme sprigs, rosemary sprigs, and bay leaves. Return the short ribs and any juices that collected on the plate back to the pot, nestling them into the liquid. Everything should be mostly submerged.

Braise low and slow:

Cover the Dutch oven and transfer it to the oven. Let it braise for 2.5 to 3 hours, until the meat is so tender it practically falls from the bones when you touch it with a fork. Resist the urge to check it constantly.

Prepare the polenta:

About 30 minutes before the ribs are done, bring 4 cups of water to a boil in a saucepan. Reduce the heat to medium-low and slowly whisk in the polenta in a steady stream, stirring constantly to prevent lumps. This takes patience—keep stirring frequently for 20-25 minutes until it's thick, creamy, and pulls away from the sides of the pan.

Finish the polenta:

Stir in the milk, butter, and grated Parmesan until everything is silky and combined. Taste it and season with salt and pepper to your preference. Keep it warm on low heat, stirring occasionally so it doesn't stick.

Finish the ribs:

Remove the pot from the oven and discard the herb sprigs and bay leaves. Skim off any excess fat floating on the surface. Taste the sauce and adjust seasoning if needed—it should taste rich and balanced, not one-note.

Plate and serve:

Spoon creamy polenta into bowls or onto plates, nestle the tender short ribs on top, and pour that dark wine sauce generously over everything. A sprinkle of fresh Parmesan and torn herbs makes it look like it came from somewhere fancy.

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I remember my mother tasting this and going quiet for a moment—not in a bad way, but the way people do when food suddenly reminds them of something they love. That's when I realized this dish isn't just about technique; it's about creating a moment where people feel taken care of.

Why Braising Works Magic Here

Braising is essentially controlled falling apart. The low heat and the liquid work together to break down the tough connective tissue in short ribs, transforming them from chewy to succulent. The wine and herbs become part of the meat's flavor rather than sitting on top of it. By the time those ribs come out of the oven, they've absorbed everything around them, becoming more than the sum of their parts.

The Polenta Secret

Polenta gets a bad reputation for being finicky, but it's actually forgiving once you understand what it wants—constant, gentle stirring and patience. The milk added at the end isn't just for creaminess; it's a last-minute rescue mission that keeps the polenta from becoming too starchy and gummy. Butter and Parmesan aren't just toppings; they're structure builders that create that silky, luxurious finish.

Wine, Timing, and Flavor Development

The wine in this dish doesn't stay wine—it transforms. The alcohol cooks off during that long braise, leaving behind the tannins and fruit notes that deepen the sauce. The longer everything simmers together, the more the flavors stop being individual ingredients and start being a unified story. This is why you can't rush it, and why it tastes nothing like the sum of its parts.

• If you have time the night before, marinate the short ribs in red wine with the herbs overnight for an even deeper flavor profile.
• A bold red like Cabernet Sauvignon or Barolo served alongside makes the meal feel intentional and complete.
• Leftover sauce freezes beautifully and tastes even better when reheated days or weeks later.

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This dish is comfort and elegance folded into one plate. Make it for someone you want to impress, or make it for yourself on a night when you need to remember that good things take time.

Recipe FAQs

→ What cut of beef is best for this?

Bone-in beef short ribs are ideal as they provide the most flavor and tenderness during the long braising process.

→ Can I make this in a slow cooker?

Yes, after browning the meat and vegetables, you can transfer everything to a slow cooker and cook on low for 8 hours.

→ What can I serve instead of polenta?

Mashed potatoes, cauliflower purée, or creamy grits make excellent substitutes for the polenta base.

→ How do I store leftovers?

Store the beef and sauce in an airtight container in the refrigerator for up to 3 days. Keep the polenta separate.

→ Can I freeze the cooked ribs?

Yes, the cooked short ribs and sauce freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating.