Savory Beef Short Rib Ragu with Creamy Parm Polenta Delight

As the leaves begin to turn and a crispness fills the air, my thoughts drift to cozy evenings spent in the kitchen, filling the house with delightful aromas. One of my all-time favorites to whip up during these cooler months is Beef Short Rib Ragu with Creamy Parmesan Polenta. There’s something about the slow-cooked beef and rich, savory sauce simmering on the stovetop that instantly warms my heart (and my kitchen!). It’s a dish that evokes memories of family gatherings, laughter, and tangy sweet red wine served in generous glasses.

Imagine spooning that tender, juicy ragu over a fluffy bed of parmesan-laden polenta, the flavors melding together in a way that’s both comforting and indulgent. Whether you’re hosting friends or just treating yourself to a lovely dinner, this recipe is sure to become a new favorite.

Why You’ll Love This Recipe

• It’s a fantastic make-ahead meal that gets better with time.
• Perfect for weeknight dinners yet elegant enough for special occasions.
• Warm, hearty flavors that wrap you in a cozy embrace.
• Budget-friendly, using wholesome ingredients that pack a punch.
• The creamy polenta perfectly balances the rich ragu.

Ingredients

Here’s what you’ll need for this luscious dish:

• For the Ragu:
• 3 lbs beef short ribs
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup red wine (I love a dry Cabernet Sauvignon)
• 1 can (28 oz) crushed tomatoes
• 2 cups beef broth
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)
• For the Creamy Parmesan Polenta:
• 1 cup polenta (cornmeal)
• 4 cups water (or a mix of water and stock for extra flavor)
• 1/2 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste

Tip: Fresh garlic adds much more punch than powdered, and a good quality red wine will elevate the ragu nicely!

Step-by-Step Instructions

1. Start by seasoning your beef short ribs generously with salt and pepper. Don’t shy away from this step; it really helps enhance the flavors.
2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once it’s hot, carefully add the short ribs and sear them on all sides until they are nicely browned, about 3-4 minutes per side. This step adds a delightful depth of flavor to your ragu.
3. Remove the beef from the pot and set it aside. In the same pot, add the diced onion, carrots, and celery. Sauté until they begin to soften, about 5-7 minutes.
4. Add the minced garlic and cook for another 1-2 minutes until fragrant. (Mmmm, doesn’t that smell amazing?)
5. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes to cook off the alcohol.
6. Now, add in the crushed tomatoes, beef broth, oregano, thyme, and the seared beef short ribs back into the pot. Bring it all to a gentle simmer.
7. Cover the pot and reduce the heat to low. Allow it to simmer for 2.5 to 3 hours, or until the beef is fork-tender. You can check it occasionally and stir, just to make sure nothing is sticking!
8. In the last 30 minutes of cooking, it’s time to make your polenta. In a separate pot, bring the water (or stock) to a boil. Slowly whisk in the polenta, stirring constantly to avoid lumps.
9. Once the polenta starts to thicken, reduce the heat to low and continue stirring until it’s creamy and smooth, about 15-20 minutes. Add the heavy cream and Parmesan cheese, stirring until melted and combined. Season with salt and pepper to taste.
10. When the ragu is ready, shred the beef into chunky pieces using two forks, and return it to the pot. Taste and adjust seasoning if necessary.

Pro Tip: Don’t skip the simmering time for the ragu; this is where all those fantastic flavors develop!

Pro Tips & Variations

Feel free to play around with this recipe to fit your taste buds:

• Spicy Kick: Add a pinch of crushed red pepper flakes to the ragu for some heat.
• Herbaceous Twist: Fresh herbs, like thyme or rosemary, can be added for even more flavor.
• Gluten-Free Option: Swap out the polenta for creamy mashed potatoes if you prefer!
• Veggie Lover: Stir in some mushrooms or bell peppers to the ragu for extra texture and flavor.

Serving Suggestions

When it comes to serving this hearty meal, I like to create a cozy dining experience. Spoon generous servings of the beef short rib ragu over a mound of the creamy parmesan polenta. Top it off with a sprinkle of fresh basil for a pop of color and flavor.

Pair this dish with a simple side salad or some crusty bread to soak up the sauce. And, let’s not forget a glass of red wine—it completes the experience beautifully. Picture this: dim lighting, warm hues, a crackling fire, and laughter shared over a meal made with love. Pure bliss!

Storage Tips

If you happen to have leftovers (though I doubt it!), this ragu stores beautifully. Let it cool completely, then transfer it to airtight containers.

• Refrigerate: It will keep in the fridge for up to 3 days.
• Freeze: You can freeze the ragu for up to three months. Just be sure to leave some room in the container for the sauce to expand.
• Reheat: To reheat, thaw overnight in the fridge and gently warm it on the stove over low heat, adding a splash of broth or water if needed to loosen it up.

FAQs

Can I use another cut of meat instead of short ribs?

Absolutely! Chuck roast is a great alternative, or you could use beef shanks. Just adjust the cooking time as needed until the meat is tender.

What can I serve instead of polenta?

If polenta isn’t your thing, try serving the ragu over mashed potatoes, creamy risotto, or even a bed of soft polenta made with coconut milk for a twist.

How do I know when the beef is cooked properly?

The beef is ready when it falls apart easily when shredded with a fork. This means it has become tender and absorbed all those wonderful flavors from the sauce.

Can I make this ragu in a slow cooker?

Absolutely! Just follow the same steps for browning the meat and veggies, then transfer everything to a slow cooker and cook on low for about 6-8 hours.

Conclusion

And there you have it—Beef Short Rib Ragu with Creamy Parmesan Polenta that’s sure to charm your friends and family while warming your heart (and belly). I’d love to hear how it turns out for you! Feel free to drop a comment below or share your own twists on this cozy recipe. Happy cooking, and enjoy every bite!