Description
A comforting and hearty Italian dish featuring slow-cooked beef short ribs in a rich ragu, served over creamy Parmesan polenta.
Ingredients
Scale
- 2 lbs beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup polenta
- 4 cups water
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
Instructions
- Preheat your oven to 300°F (150°C).
- In a large oven-safe pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the red wine to deglaze, scraping brown bits from the bottom.
- Add beef broth, crushed tomatoes, dried thyme, bay leaf, and seasoning. Stir well.
- Return the seared short ribs to the pot and cover with a lid.
- Transfer to the oven and cook for 3 hours, or until tender and falling off the bone.
- In a separate saucepan, bring 4 cups of water to a boil. Slowly whisk in the polenta and reduce heat. Cook, stirring often, until thickened, about 30 minutes.
- Remove from heat and stir in the grated Parmesan cheese and butter until smooth.
- Spoon the ragu over the creamy polenta and serve.
Notes
For a lighter flavor, substitute beef broth with vegetable broth. Add fresh herbs for an aromatic twist.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 80mg