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Red wine braised short ribs over creamy polenta in a shallow bowl
Braising, low and slow on the stovetop

Red wine braised short ribs with creamy polenta

Prep 30 min Cook 3 hr Total 3 hr 30 min Servings 4

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Brown the ribs hard and slow; the deep crust becomes the color and flavor of the whole braise.

Techniques in this recipe

Ingredients

Method

  1. 01

    Salt and pepper the ribs and let sit 30 minutes. Heat oven to 325°F.

  2. 02

    Sear ribs in oil in a Dutch oven over medium-high until well browned on all sides, about 12 minutes in batches. Remove.

  3. 03

    Pour off all but 2 tbsp fat; cook vegetables 8 minutes, add garlic and tomato paste 2 minutes.

  4. 04

    Add wine, scrape the pot and reduce by half. Add broth, tomatoes, thyme and bay; return ribs, bone side up.

  5. 05

    Cover and braise in the oven 2 1/2–3 hours until fork-tender. Skim fat and reduce sauce on the stove if thin.

  6. 06

    For polenta, bring water and milk to a simmer with 1 tsp salt, whisk in polenta and cook on low 30–40 minutes, stirring often. Finish with butter and Parmesan.

Notes & swaps

  • Brown the ribs hard and slow; the deep crust becomes the color and flavor of the whole braise.

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