Beef Short Rib Ragu with Creamy Parmesan Polenta

Here’s a rich, hearty meal that feels a little indulgent but is pure comfort from start to finish this Beef Short Rib Ragu with Creamy Parmesan Polenta is a match made in food Heaven! If you love deep, savory flavors and a texture that melts in your mouth, you’re going to adore this. Trust me, you’re going to love this it’s a game-changer for a cozy dinner at home!

Why You’ll Love Beef Short Rib Ragu with Creamy Parmesan Polenta

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re serving it for Sunday dinner, a special date night, or simply a warm, comforting meal after a long day, this ragu is rich, hearty, and soul-soothing. Here’s why it’s a favorite:

Versatile: It’s perfect for a holiday dinner, a dinner party, or a cozy meal for two.

Budget-Friendly: Short ribs become unbelievably tender without needing a huge cut of expensive meat.

Quick and Easy: The slow-cooking does all the hard work you just prepare and let it simmer.

Customizable: Pair it with creamy polenta, rich mashed potatoes, or even a nice pile of pappardelle.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish brings everyone together at the table.

Ingredients in Beef Short Rib Ragu with Creamy Parmesan Polenta

Here’s the magic of this meal it’s made with simple ingredients, but the result is rich, hearty, and full of deep flavor. Let’s break it down:

Beef Short Ribs: The base rich, meaty, and perfect for slow-cooking.

Onion, Carrot, and Celery: Adds depth and texture to the ragu.

Garlic: Gives it that aromatic kick we all love.

Red Wine: Adds rich acidity and complexity.

Crushed Tomatoes: Provide a rich tomato base for the sauce.

Parmesan Polenta: Cornmeal slowly stirred into broth and finished with Parmesan for a creamy texture.

Herbs (Thyme, Bay Leaves, Rosemary): Bring an earthy, savory note.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below).

Instructions

Let’s dive into the steps to create this rich, hearty masterpiece:

Season Short Ribs:

Generously season the short ribs with salt and pepper.

Sear Short Ribs:

Heat oil in a large pot and sear the short ribs on all sides until nicely browned. Remove and set aside.

Sauté Vegetables:

Add diced onion, carrot, and celery to the pot. Sauté until the veggies are softened and starting to caramelize.

Add Liquids and Herbs:

Add chopped garlic, red wine, crushed tomatoes, herbs, and bay leaf. Return short ribs back into the pot.

Simmer Low and Slow:

Reduce heat to low, cover, and let it simmer for 2-3 hours until the meat is falling off the bone.

Prepare Polenta:

Meanwhile, bring broth to a boil, slowly whisk in the polenta, and reduce to a gentle simmer. Stir frequently until creamy. Fold in Parmesan and season to taste.

Finish:

Remove short ribs from ragu, discard bones and fatty bits, shred meat, and return it back into the sauce.

Serve and Enjoy:

Spoon creamy Parmesan polenta into serving bowls and top with rich ragu. Sprinkle with additional Parmesan if you’d like.

Nutrition Facts:
Servings: 6
Calories per serving: 500

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

How to Serve Beef Short Rib Ragu with Creamy Parmesan Polenta

This rich ragu pairs wonderfully with a few simple sides. Here are a few serving suggestions to enhance your dining experience:

• Roasted vegetables like carrots or zucchini
• A small green salad with a light vinaigrette
• Grilled or toasted bread to soak up all that rich sauce

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Try adding a small piece of Parmesan rind to the ragu while it simmers for added depth of flavor.
• If you prefer a thinner sauce, add a bit more broth.
• To cut the richness, consider adding a touch of acidity a dash of balsamic or a squeeze of lemon juice at the last moment.
• Short ribs can be made a day in advance; the ragu develops even more flavor overnight.
• Polenta can be kept creamy by adding a bit of warm broth just before serving if it thickens.

FAQ’s

1. May I use a slow-cooker instead of the stove-top method?
Yes after searing and adding ingredients, transfer everything to a slow-cooker and cook on low for 6-8 hours.

2. Could I use a pressure-cooker or instant pot?
Of course this cuts cooking time to about 45 minutes under pressure.

3. May I substitute another cut of beef if I can’t find short ribs?
Chuck roast or brisket makes a great substitute.

4. Could I omit the red wine?
Yes you can use additional broth instead.

5. May I use instant polenta instead of coarse ground?
Of course follow package instructions and fold in Parmesan afterwards.

6. Could I make this meal a day in advance?
Definitely ragu develops rich flavor overnight. Polenta can be made a few hours in advance and gently reheated.

7. May I freeze the ragu for later?
Yes it freezes well for up to 3 months in an airtight container.

8. May I omit the Parmesan in the polenta if I’m dairy-free?
Certainly just omit or use a dairy-free Parmesan alternative.

9. Could I add other veggies to the ragu?
Of course diced peppers or zucchini can add texture and color.

10. May I serve ragu over pasta instead of polenta?
Excellent idea pappardelle or tagliatelle are great choices!

Conclusion

This Beef Short Rib Ragu with Creamy Parmesan Polenta is rich, hearty, and pure comfort food perfect for a chilly evening or a special dinner with those you love. The slow-cooking transforms tough short ribs into tender, savory perfection, while creamy polenta adds a rich, buttery base. Whether you serve it for a holiday meal or a simple weekend dinner, this ragu is sure to become a family favorite!

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