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4.5 from 24 votes

Slow Cooked Short Rib Ragu on Polenta

Melt-in-your-mouth slow braised short rib ragu served over creamy Parmesan polenta is the comfort food every chilly night needs.

Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 6
Calories: 611 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 1 kg beef short ribs
  • 1 onion finely chopped
  • 2 carrots finely chopped
  • 2 celery spears finely chopped
  • 1 prig fresh Rosemary
  • 4 prigs fresh thyme
  • 1 bay leaf
  • 4 garlic cloves crushed
  • 2 cups red wine
  • 2 cups beef stock
  • 2 tbsp tomato paste
  • salt and pepper
For the polenta
  • 4 cups stock / water
  • 2 cups polenta
  • 1 cup cream
  • 1 tbsp butter
  • ½ cup parmesan grated
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 160°C/320°F.
  2. Pat beef short ribs dry with paper towels then season generously with salt and black pepper. Heat a large, deep braiser over medium high heat.
  3. Add a few tablespoons of olive oil then add the beef in batches. Sear on all sides until golden brown. Remove and set aside. 
  4. In the same pot, add the onion, carrot and celery with the herbs. Allow to sauté for a few minutes until starting to soften, scraping up the browned bits on the bottom of the pot, then add the garlic.
  5. Cook for another minute then pour in the red wine and stock and add the tomato paste. Add the ribs back into the braising liquid. Transfer to the oven. 
  6. Allow the short ribs to braise slowly in the oven for 2-3 hours until they are completely tender and falling off the bone. 
  7. Once the short ribs are cooked, remove the bones and herbs and shred the meat with two forks. Taste and adjust seasoning and whisk in a few teaspoons of butter (optional) to give the sauce a luscious finish. Allow to simmer for 5-10 minutes until the sauce has thickened slightly then serve over the polenta. 
  8. For the polenta: While the short ribs are braising, bring the water or stock for the polenta to the boil in a medium sized pot. Once boiling, whisk in the polenta. Whisk continuously until the polenta starts to thicken then turn down the heat. Allow to cook for 10 minutes, covered. Stir in the cream and season with salt then cover and cook for another 10 minutes. Once cooked, stir in the butter and Parmesan cheese. Taste and adjust seasoning if necessary. Turn off the heat and leave covered until ready to serve. 

Nutrition Information

Calories 611kcal (31%) Carbohydrates 56g (19%) Protein 35g (70%) Fat 20g (31%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 88mg (29%) Sodium 444mg (19%) Potassium 1053mg (30%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 3926IU (79%) Vitamin C 6mg (7%) Calcium 158mg (16%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 611

% Daily Value*

Calories 611kcal 31%
Carbohydrates 56g 19%
Protein 35g 70%
Fat 20g 31%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Cholesterol 88mg 29%
Sodium 444mg 19%
Potassium 1053mg 22%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 3926IU 79%
Vitamin C 6mg 7%
Calcium 158mg 16%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.