Get ready to transform your kitchen into a culinary paradise with a dish that will make your taste buds dance and your guests swoon! This Slow Cooked Short Rib Ragu on Polenta is not just a meal—it's a flavor-packed journey that turns humble ingredients into a restaurant-worthy masterpiece. Imagine fork-tender beef that literally melts in your mouth, nestled on a cloud of creamy polenta, creating a dining experience that will have everyone begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs beef short ribs
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- Salt and pepper to taste
- Polenta for serving
Instructions
- Remove short ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat ribs dry with paper towels and generously season all sides with salt and freshly ground black pepper.
- Heat a large heavy-bottomed Dutch oven over medium-high heat. Add a tablespoon of olive oil and sear short ribs on all sides until deep golden brown, about 3-4 minutes per side. Work in batches to avoid overcrowding. Remove browned ribs and set aside.
- In the same pot, add chopped onions, carrots, and garlic. Sauté until vegetables are softened and lightly caramelized, approximately 5-6 minutes.
- Pour in red wine to deglaze the pot, scraping up all the flavorful browned bits from the bottom. Allow wine to reduce by half, about 2-3 minutes.
- Return short ribs to the pot. Add beef broth and crushed tomatoes. Ensure ribs are mostly submerged in liquid.
- Cover pot and transfer to a preheated oven at 325°F (165°C). Slow cook for 5-6 hours, until meat is extremely tender and easily falls off the bone.
- Remove pot from oven. Carefully take out short ribs and shred meat, discarding any large pieces of fat or connective tissue.
- Return shredded meat to the sauce and stir to combine. Taste and adjust seasoning with additional salt and pepper if needed.
- Prepare creamy polenta according to package instructions. Serve ragu generously spooned over hot polenta.
- Optionally, garnish with fresh chopped parsley or grated Parmesan cheese before serving.
Tips
- Temperature Matters: Always let your short ribs sit at room temperature for 30 minutes before cooking to ensure even cooking.
- Searing is Crucial: Take time to brown the short ribs thoroughly. Those golden-brown edges develop deep, rich flavors that are essential to the dish.
- Don't Rush the Cooking: The magic of this recipe is in the slow cooking. Low and slow (325°F for 5-6 hours) breaks down tough connective tissues, creating incredibly tender meat.
- Wine Selection: Use a good quality red wine you'd actually enjoy drinking. The flavor concentrates during cooking, so quality matters.
- Make Ahead Friendly: This ragu tastes even better the next day, so consider making it in advance and reheating—the flavors will continue to develop.
- Polenta Pro Tip: Stir your polenta constantly and add extra butter or cheese for maximum creaminess.
Nutrition Facts
Calories: 625kcal
Carbohydrates: 19g
Protein: 43g
Fat: 41g
Saturated Fat: 18g
Cholesterol: 150mg
