Slow-Cooked Short Rib Ragu with Creamy Polenta

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes

Quick Ingredients

• 3 lb bone-in beef short ribs
• 2 tsp kosher salt, 1 tsp black pepper, plus more to taste
• 2–3 tbsp olive oil
• 1 large onion, 2 carrots, 2 celery stalks (all finely diced)
• 5 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 1 cup low-sodium beef broth
• 1 tsp dried oregano, 1 tsp dried thyme (or fresh sprigs)
• 2 fresh rosemary sprigs, 2 bay leaves
• 1/4 tsp red pepper flakes (optional), 1 tsp sugar (optional)
• 5 cups water (or 3 cups water + 2 cups whole milk)
• 1 1/2 cups coarse yellow cornmeal (polenta)
• 1 1/2 tsp kosher salt (for polenta)
• 3 tbsp unsalted butter
• 1 cup finely grated Parmesan cheese
• Fresh parsley and extra Parmesan for serving

Do This

• 1. Season short ribs with salt and pepper. Sear in a heavy oven-safe pot in olive oil until deeply browned on all sides; remove to a plate.
• 2. In the same pot, sauté onion, carrots, and celery until soft and golden. Add garlic and tomato paste; cook until paste darkens.
• 3. Deglaze with red wine, scraping up browned bits. Simmer 3–5 minutes, then stir in crushed tomatoes, beef broth, herbs, red pepper flakes, and sugar if using.
• 4. Return short ribs and accumulated juices to the pot. Cover and braise in a 325°F (165°C) oven for 2 1/2–3 hours, until meat is very tender.
• 5. Remove ribs and shred meat, discarding bones and excess fat. Skim fat from the sauce, then return shredded meat and simmer to thicken if needed.
• 6. For polenta, simmer water/milk and salt, whisk in cornmeal, and cook over low heat 25–30 minutes until creamy. Stir in butter and Parmesan. Serve ragu over polenta with parsley and extra cheese.

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Why You’ll Love This Recipe

• Slow-braised short ribs create an incredibly rich, restaurant-level ragu with minimal hands-on time.
• Creamy, cheesy polenta is the perfect cozy base to soak up all that deep, tomato-red wine sauce.
• Most of the cooking happens in the oven, making this ideal for entertaining or lazy weekends.
• The ragu actually tastes even better the next day and freezes beautifully.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 2 celery stalks, 5 garlic cloves, fresh rosemary, fresh parsley (optional but recommended).
• Dairy: Whole milk (optional, for creamier polenta), unsalted butter, Parmesan cheese.
• Pantry: 3 lb bone-in beef short ribs, olive oil, kosher salt, black pepper, tomato paste, 1 can (28 oz) crushed tomatoes, low-sodium beef broth, dry red wine, coarse yellow cornmeal (polenta), dried oregano, dried thyme (or fresh), bay leaves, red pepper flakes (optional), sugar (optional).

Full Ingredients

Short Rib Ragu

• 3 lb bone-in beef short ribs (about 6–8 pieces) or 2 1/2 lb boneless short ribs
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper, plus more to taste
• 2–3 tbsp olive oil
• 1 large yellow onion, finely diced (about 1 1/2 cups)
• 2 medium carrots, finely diced (about 3/4 cup)
• 2 celery stalks, finely diced (about 3/4 cup)
• 5 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine (such as Chianti, Cabernet Sauvignon, or Merlot)
• 1 can (28 oz) crushed tomatoes
• 1 cup low-sodium beef broth
• 1 tsp dried oregano
• 1 tsp dried thyme or 3–4 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 2 bay leaves
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 1 tsp sugar (optional, to balance acidity)
• 2–3 tbsp chopped fresh parsley, for finishing and garnish

Creamy Polenta

• 5 cups liquid total:
  • Best: 3 cups water + 2 cups whole milk
  • Or: 5 cups water for a lighter version
• 1 1/2 tsp kosher salt (for the cooking liquid), plus more to taste
• 1 1/2 cups coarse yellow cornmeal (polenta)
• 3 tbsp unsalted butter
• 1 cup finely grated Parmesan cheese
• Freshly ground black pepper, to taste
• Up to 1 cup additional warm water or milk, as needed to adjust texture

To Serve

• Extra grated Parmesan cheese
• Extra chopped fresh parsley or thyme leaves

Step-by-Step Instructions

Step 1: Season and Prep the Short Ribs

Pat the short ribs dry very well with paper towels; drying helps them brown properly. Sprinkle all sides evenly with the 2 teaspoons kosher salt and 1 teaspoon black pepper. Let them sit at room temperature for about 20–30 minutes while you chop the vegetables. This takes the chill off the meat and promotes more even cooking.

Meanwhile, finely dice the onion, carrots, and celery, and mince the garlic. Preheat your oven to 325°F (165°C). Have a large, heavy, oven-safe pot or Dutch oven (at least 5–6 quarts) ready.

Step 2: Sear the Short Ribs for Deep Flavor

Heat 2 tablespoons olive oil in the Dutch oven over medium-high heat until shimmering but not smoking. Working in batches so you do not crowd the pan, add the short ribs and sear for 3–4 minutes per side, until deeply browned on all sides. Do not rush this step; dark brown crust equals big flavor in the finished ragu.

As each batch is done, transfer the browned short ribs to a plate. If the pan looks very dry or any browned bits are starting to scorch, add another 1 tablespoon of olive oil and reduce the heat slightly.

Step 3: Build the Aromatic Base and Deglaze with Red Wine

Lower the heat to medium. Add the diced onion, carrots, and celery to the same pot along with a pinch of salt. Cook, stirring occasionally, for 8–10 minutes, until the vegetables are softened and starting to turn golden at the edges. If the fond (browned bits) on the bottom starts to get too dark, splash in a tablespoon or two of water and scrape it up.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Stir in the tomato paste and cook for 2–3 minutes, stirring frequently, until it darkens to a brick red color and coats the vegetables; this caramelizes the paste and adds depth.

Pour in the red wine and use a wooden spoon to scrape up every bit of browned goodness from the bottom of the pot. Let the wine simmer briskly for 3–5 minutes to reduce slightly and cook off the harsh alcohol smell.

Step 4: Add Tomatoes, Herbs, and Braise in the Oven

Stir in the crushed tomatoes, beef broth, dried oregano, dried thyme (or fresh sprigs), rosemary sprigs, bay leaves, red pepper flakes (if using), and sugar (if using). Bring the mixture up to a simmer and taste; it should be well seasoned but not salty yet, since the liquid will reduce. Adjust with a pinch more salt if it tastes flat.

Return the seared short ribs and any accumulated juices on the plate to the pot, nestling them into the sauce so they are mostly submerged. Cover the pot with a tight-fitting lid and transfer it to the preheated 325°F (165°C) oven.

Braise for 2 1/2–3 hours, or until the meat is extremely tender and easily pulls away from the bone with a fork. Check once halfway through to make sure the sauce is gently bubbling and not reducing too quickly; if it looks dry, add 1/4–1/2 cup water or broth.

Step 5: Shred the Meat and Finish the Ragu

Carefully remove the pot from the oven. Using tongs, transfer the short ribs to a large bowl or cutting board. Discard the bay leaves and any woody herb stems from the sauce.

Let the meat cool just enough to handle. Pull the meat from the bones and shred it into bite-sized pieces with two forks, discarding excess fat, gristle, and the bones. Skim off any visible pools of fat from the surface of the sauce in the pot with a spoon or ladle. (For an ultra-clean sauce, you can tilt the pot slightly to collect the fat at one side.)

Return the shredded meat to the pot and stir to combine. Place the pot over medium-low heat on the stove and simmer, uncovered, for 10–15 minutes, until the ragu is thick, glossy, and coats the back of a spoon. Taste and adjust seasoning with additional salt and pepper as needed, and stir in 2–3 tablespoons of chopped fresh parsley.

Step 6: Cook the Creamy Polenta

About 30 minutes before you want to eat (around when the ribs are nearly tender or just out of the oven), start the polenta. In a medium saucepan, bring 5 cups total liquid (water only, or water plus milk) and 1 1/2 teaspoons kosher salt to a gentle boil over medium-high heat.

While whisking constantly, slowly stream in the 1 1/2 cups coarse cornmeal to prevent lumps. Once all the cornmeal is in, reduce the heat to low. Continue to cook, whisking frequently for the first 5–10 minutes, then stirring every few minutes with a wooden spoon to prevent sticking.

Simmer gently for 25–30 minutes, or until the polenta is thick, creamy, and the grains are tender with just a slight bite. If it becomes too thick or starts to spit, add warm water or milk a splash at a time and reduce the heat. When done, turn off the heat and stir in the butter and grated Parmesan. Taste and adjust with more salt and a few grinds of black pepper. The finished polenta should be loose enough to slowly ripple when spooned into a bowl.

Step 7: Serve the Ragu Over Polenta

To serve, spoon a generous pool of hot, creamy polenta into warm shallow bowls. Ladle a hearty portion of short rib ragu over the center of each serving, letting some of the sauce mingle into the polenta.

Finish with an extra sprinkle of Parmesan cheese and chopped fresh parsley (or thyme leaves) for color and freshness. Serve immediately while everything is piping hot and the polenta is still luxuriously creamy.

Pro Tips

• Brown deeply, not quickly: The more color you get on the short ribs and tomato paste, the more intense and complex your ragu will taste. Do not rush the searing step.
• Use a wine you like to drink: A dry red with good body (Chianti, Cabernet, Merlot) gives the sauce backbone. Avoid very sweet wines.
• Control the sauce thickness: If the ragu is too thin after shredding the meat, simmer it uncovered until it reduces to a silky, spoon-coating consistency.
• Make it ahead for deeper flavor: This ragu tastes even better the next day. Chill it overnight, then gently reheat; cold fat will solidify on top, making it easy to remove.
• Keep polenta creamy: Polenta thickens as it sits. Stir in a splash of hot water or milk right before serving to bring it back to a soft, spoonable texture.

Variations

• Pasta Night: Instead of polenta, toss the hot ragu with wide pasta such as pappardelle, tagliatelle, or rigatoni. Loosen with a bit of pasta cooking water and finish with Parmesan.
• Mushroom Boost: Add 8 oz sliced cremini or porcini mushrooms when you sauté the vegetables for an earthier, more robust flavor.
• Slow Cooker Version: Sear the short ribs and build the sauce base in a skillet, then transfer everything to a slow cooker and cook on LOW for 8–9 hours, or until the meat shreds easily. Finish as directed.

Storage & Make-Ahead

Allow the ragu to cool to room temperature, then store it in airtight containers in the refrigerator for up to 4 days. It also freezes very well: portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove with a splash of water or broth, simmering until hot and slightly thickened again.

Polenta is best freshly made, but leftovers can be refrigerated for 3–4 days. It will firm up in the fridge; to reheat, add a bit of water or milk and warm over low heat, stirring and loosening with additional liquid as needed until creamy.

Nutrition (per serving)

Approximate values for 1 of 6 servings (ragu plus polenta): about 750 calories; 40 g fat; 55 g carbohydrates; 5 g fiber; 7 g sugar; 45 g protein; 1200–1400 mg sodium. Actual values will vary based on specific ingredients, portion sizes, and how much fat you skim from the ragu.