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Tender Braised Short Ribs Recipe - easy high protein recipe
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Tender Braised Short Ribs Recipe

This recipe for Tender Braised Short Ribs features succulent, slowly cooked beef in a rich red wine sauce with a medley of vegetables and herbs, served over creamy polenta for a comforting meal.
Prep Time25 minutes
Cook Time3 hours
Total Time3 hours 25 minutes
Servings: 4

Ingredients

For the Short Ribs

  • 4.5 lb bone-in beef short ribs (approximately 7 ribs)
  • kosher salt and freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion diced
  • 2 large carrots peeled and diced
  • 1 stalk celery chopped
  • 4 cloves garlic minced
  • handful of fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 3 tablespoons tomato paste
  • 2.5 cups dry red wine such as Cabernet Sauvignon or Merlot
  • 1 tablespoon Worcestershire sauce
  • 3.5 cups low-sodium beef stock more if needed
  • 8 ounces cremini mushrooms halved or quartered if large
  • fresh parsley roughly chopped (for garnish)

For the Creamy Polenta

  • 1 cup polenta (coarse or medium grind, not instant)
  • 4 cups low-sodium chicken broth (or water + 1 chicken bouillon cube)
  • 1 cup whole milk or half-and-half
  • 3 tablespoons unsalted butter
  • 1/2 cup freshly grated Parmesan cheese optional
  • 1/2 teaspoon salt (adjust to taste)
  • black pepper to taste

Instructions

Preparation Steps

  • Begin by preheating your oven to 325°F (163°C). Pat the short ribs dry and generously season them with salt and pepper on all sides.
  • In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs for about 12 minutes, turning until they develop a rich brown crust. Remove from the pot and set aside.
  • Add the diced onion, carrots, and chopped celery to the pot. Sauté for approximately 6 minutes or until softened. Then, include the minced garlic, thyme, rosemary, and bay leaves, cooking for another minute.
  • Stir in the tomato paste and let it cook for 2 minutes, allowing the flavors to deepen. Then pour in the red wine and Worcestershire sauce, stirring to lift the browned bits from the bottom of the pot. Let the mixture reduce by half for about 10 minutes.
  • Return the short ribs to the pot, add the beef stock until the ribs are covered, and bring to a gentle simmer.
  • Cover the pot and place it in the oven. Braise for 2.5 to 3 hours, or until the ribs are tender and fall apart easily.
  • While the ribs are cooking, prepare the creamy polenta. In a saucepan, combine chicken broth and milk, bringing it to a gentle simmer. Gradually whisk in the polenta, stirring occasionally for 30 to 40 minutes until creamy. Add butter and Parmesan, season with salt and pepper to taste.
  • In the final 20 minutes of cooking for the ribs, sauté the mushrooms in a skillet with a bit of olive oil, salt, and pepper until golden brown. Stir these into the pot with the short ribs as they finish cooking.
  • After removing the pot from the oven, discard the herb stems and bay leaves. If desired, thicken the sauce on the stove for a few minutes. Serve the short ribs hot over the polenta and garnish with fresh parsley.

Notes

For the perfect garnish, try adding a sprinkle of fresh thyme or a drizzle of balsamic glaze over the ribs before serving.
This recipe is an original creation inspired by classic Tender Braised Short Ribs Recipe flavors. All ingredient ratios and instructions are independently developed.