Country Beef Short Ribs and Rosemary Polenta Recipe -
Country Beef Short Ribs and Rosemary Polenta Recipe
  • READY IN 3+ hrs

Country Beef Short Ribs and Rosemary Polenta

Recipe by  

"Browned then slowly braised in red wine, falling-off-the-bone short ribs are served with creamy, cheesy polenta seasoned with rosemary."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    3 hrs

    3 hrs 30 mins


  1. Combine flour, salt, and pepper in a shallow bowl. Dip ribs into flour mixture, turning to coat all sides. Heat oil over medium-high heat in a 5 to 6-quart pan. Brown ribs, half at a time, in hot oil on all sides. Drain off fat.
  2. Return all ribs to the pan. Add broth, wine, onion, garlic, thyme, and bay leaves. Bring to a boil; reduce heat. Simmer, covered, for 3 hours or until beef is tender.
  3. Transfer ribs and onions to a serving platter and cover with foil. Skim fat from cooking liquid; discard bay leaves. If sauce is too thin, bring to boiling and cook, uncovered, about 10 minutes to thicken. Serve short ribs, onions, and sauce with Rosemary Polenta.
  4. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox® Disinfecting Wipes*. Rinse hands once complete.]
  5. For Rosemary Polenta: Bring water to a boil in a large saucepan. Combine cornmeal, cold water, and salt in a small bowl. Slowly add cornmeal mixture to boiling water while stirring constantly. Cook, stirring constantly, until mixture returns to a boil. Reduce heat to low. Cook, uncovered, for 10 minutes or until mixture is very thick, stirring often. Stir in milk, Parmesan cheese, and rosemary. Mixture will thicken upon standing. Add water as needed to reach desired consistency.
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  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2014

Eliminate the red wine and substitute 1/2 cup dry sherry and 1/2 cup of tawny port. Add chopped celery and chopped carrot to the onions and garlic. THEN you will have a savory sauce over the polenta~ Also - after browning ribs , remove and brown veggies in the drippings. Then cover and braise in a 325 oven for 3 hours. Add a little corn starch mixed with ice water during the last half hour of cooking - about 1/4 cup of water to tablespoon of corn starch. That will thicken up the gravy. There - fixed it.

Most Helpful Critical Review
Jun 28, 2013

I did not care for this recipe.


9 Ratings

Dec 21, 2013

These are super tender short ribs with amazing flavor. I would make these again. Perfect for a winter day.

Sep 12, 2014

This was easy and delicious. We loved it.

Jan 30, 2015

Made this tonight! Sooooo good and super easy!! Put it over mashed potatoes since I didn't have the polenta ingredients. Added Rosemary to the beef mixture. Definitely as good as any restaurant meal!

Jan 24, 2015

really good

Nov 12, 2014

i have made this once already and will make it again tomorrow night and we LOVED it! its better than dishes i have had a upscale restaurants.

Mar 06, 2014

The short ribs turned out very tender. I used my Dutch oven and finished cooking them in the oven on about 250. My family didn't care for the polenta so we used mashed potatoes.


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  • Calories
  • 672 kcal
  • 34%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 46.9 g
  • 72%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 28.7 g
  • 57%
  • Sodium
  • 1090 mg
  • 44%

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

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