Description
Beef Short Rib Ragu with Creamy Parmesan Polenta is a rich, hearty meal featuring tender slow-cooked short ribs tossed in a savory tomato sauce and spooned over creamy Parmesan polenta.
Ingredients
Scale
- 1.5 lbs beef short ribs
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup red wine
- 2 sprigs rosemary
- 2 sprigs thyme
- 4 cups chicken or beef broth
- 1 cup polenta
- 1/2 cup Parmesan cheese, grated
- 1/4 cup heavy cream
- Salt and black pepper to taste
Instructions
- Preheat oven to 160°C (325°F).
- Season short ribs with salt and pepper. Heat oil in a large oven-safe pot and sear short ribs on all sides.
- Remove and set aside. Add diced onion, carrot, and celery to the pot; cook until softened.
- Add garlic and herbs; cook for 1 more minute.
- Pour in red wine, tomatoes, and 2 cups broth. Bring to a boil, then return short ribs to the pot.
- Cover and transfer to oven; braise for 2-3 hours until meat is tender.
- Meanwhile, bring remaining broth to a boil in a medium saucepan. Gradually whisk in polenta and reduce heat. Simmer, stirring frequently, for 20-30 minutes until creamy.
- Remove from heat; fold in Parmesan and heavy cream. Season to taste.
- Serve ragu over creamy polenta.
Notes
- Slow-cooking makes the short ribs rich and tender.
- For a quicker meal, you can prepare this in a pressure cooker in about 45 minutes.
- Pair with a full-bodied red wine for a perfect match.
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 6g
- Sodium: 720mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 135mg
Keywords: beef short ribs, ragu, creamy polenta, hearty meal, Italian, slow-cooking