Braised Beef Short Rib Stew with Polenta

Tender, fall-off-the-bone beef short ribs braised in a rich red wine sauce, served over creamy polenta. A hearty and satisfying winter meal that's surprisingly easy to make.

Prep Time

25 minutes

Total Time

3.5-4 hours

Calories

850 kcal

Difficulty

Medium

Equipment

4 items

Cost

£7.01/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Quick & Easy•Slow Cooker

Mood:

Comfort Food

Ingredients

Servings

2lbsBeef Short Ribs(Bone-in, about 2-3 inches thick)

£14.00

2tbspOlive Oil(Extra Virgin)

£0.30

1largeYellow Onion(Chopped)

£0.60

2mediumCarrots(Peeled and chopped)

£0.30

2Celery Stalks(Chopped)

£0.40

4clovesGarlic(Minced)

£0.20

2tbspTomato Paste

£0.25

1bottleDry Red Wine(Burgundy, Cabernet Sauvignon, or Chianti)

£7.00

4cupsBeef Broth(Low sodium)

£1.50

1Bay Leaf

£0.10

2Fresh Thyme Sprigs

£0.50

1.5tspSalt(Or to taste)

£0.05

1tspBlack Pepper(Freshly ground, or to taste)

£0.10

1cupPolenta(Coarse ground)

£0.80

4cupsWater

2tbspButter(Unsalted)

£0.20

0.5cupParmesan Cheese(Grated, plus more for serving)

£1.75

Total Cost

£28.05

£7.01 per serving

Instructions

1.
Preheat oven to 325°F (160°C).
2.
Season the beef short ribs generously with salt and pepper.
3.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the short ribs and set aside.
4.
Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
5.
Stir in the tomato paste and cook for 1 minute more.
6.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 5-7 minutes.
7.
Add the beef broth, bay leaf, and thyme sprigs. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
8.
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
9.
Braise for 3-3.5 hours, or until the short ribs are very tender and easily shredded with a fork. Check occasionally and add more beef broth if needed to keep the ribs mostly submerged.
10.
While the short ribs are braising, prepare the polenta. Bring water to a boil in a large saucepan. Slowly whisk in the polenta, stirring constantly to prevent lumps.
11.
Reduce the heat to low and continue to cook, stirring frequently, for about 20-25 minutes, or until the polenta is smooth and creamy. Add the butter and Parmesan cheese, stirring until melted and well combined. Season with salt and pepper to taste.
12.
Once the short ribs are done, remove them from the pot and set aside. Remove the bay leaf and thyme sprigs from the sauce. You can either shred the meat directly in the sauce, or shred on a cutting board and return to the sauce.
13.
To serve, spoon the creamy polenta into bowls and top with the braised beef short ribs and sauce. Garnish with extra grated Parmesan cheese and fresh parsley (optional).

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My Notes

Nutrition Information

Nutrition per serving (550g)

850 kcal / 3556 kJ

Carbs

40g

15% of RDA

Fat

45g

64% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

1300 mg

57% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For richer flavor, marinate the short ribs in red wine overnight before searing.

If the sauce is too thin at the end of the cooking time, remove the short ribs and simmer the sauce over medium heat until it thickens to your desired consistency. You can also use a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken the sauce.

The short ribs can be made a day ahead of time. Store them in the braising liquid in the refrigerator and reheat gently before serving.

If you prefer a smoother polenta, you can use a blender or immersion blender to blend it after cooking. Be careful when blending hot liquids.

Add other root vegetables like parsnips or turnips to the braising liquid for extra flavor and heartiness.

Cooking Equipment

Oven

Large Dutch Oven or Oven-Safe Pot

Large Skillet

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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