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Country Beef Short Ribs and Rosemary Polenta

"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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3 h 30 m servings 672 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 672 kcal
  • 34%
  • Fat:
  • 46.9 g
  • 72%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 1090 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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(R) 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.


  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

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Read all reviews 9
  1. 10 Ratings

Most helpful positive review

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 p...

Most helpful critical review

I did not care for this recipe.

Most helpful
Most positive
Least positive

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 p...

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

really good

This was easy and delicious. We loved it.

I did not care for this recipe.

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 restau...

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.

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.

My husband said it was the best meal he had ever had. I only changed the type of wine I used. I used a very dry pink house made wine. I also added carrots and celery and alittle more garlic beca...