Braised Beef Short Ribs with Cheesy Polenta

We've had this meal twice in the last two weeks. I generally do not like to repeat a meal even within the month, so to have it twice in two weeks just tells you how much the entire family loved it. It does take a few hours to make it, but most of the time it spent braising in the oven, so no extra work is needed from you. Just make sure to plan ahead for dinner when making this dish to give it enough time to become tender.

Braised Beef Short Ribs

6-8 bone-in beef short ribs (plan on one per person)
1 cup flour
2 tsp Kosher salt
1 tsp ground black pepper
3 stalks celery, chopped
1 white onion, peeled and diced
3 large carrots, peeled and chopped
3 cloves garlic, minced
2 TBSP tomato paste
4 cups beef stock
1 tsp dried thyme
1 tsp dried rosemary


Heat 1/3 c vegetable oil in a large saute pan, that has a lid, over medium high heat. Dredge short ribs in flour that has been seasoned with salt and pepper. Once oil is hot, sear the short ribs on each side, until browned. Remove meat from pan once browned. Pour out any burned drippings from the saute pan. Add 1/4 c vegetable oil back into the same saute pan. Add celery, onion, carrots, garlic, and tomato paste. Cooked over medium heat, until softened slightly, about 5 minutes. Add the short ribs to the vegetables. Pour over the beef stock, thyme, and rosemary. Place lid on the saute pan and place in a preheated 350 degree F oven. Braise in oven for 3-4 hours. About an hour in, taste the broth to check for salt and pepper levels. Add as needed. After 3-4 hours, remove from oven and serve over cheesy polenta, or mashed potatoes.


Cheesy Polenta 

1 c polenta (not quick cooking polenta)
3 cups water
4 TBSP butter
1 cup heavy cream
1 cup milk
1/2 c grated Parmesan

In a large stock pot, bring water to a boil. Add butter and polenta, stirring vigorously. Continue stirring over medium heat. Let cook for 15-20 minutes. Mixture will be thick and may bubble up-be careful as it can burn your skin. After 15-20 minutes, stir in 1 cup heavy cream. Cook while stirring for another 10 minutes. Add 1 cup milk and the Parmesan cheese, cooking for another 5 minutes. Serve immediately with the short ribs.