Cozy Short Ribs over Creamy Parmesan Polenta

Prep Time: 20 minutes | Cook Time: 4–8 hours | Total Time: 4–8 hours | Servings: 4

Why I Love This Recipe

This is one of those meals that feels special without being complicated. The short ribs cook low and slow in the background, the polenta comes together quickly at the end, and it’s easy to serve deconstructed for little kids. Cozy, comforting, and perfect for a family dinner or casual hosting.

Ingredients

For the Short Ribs

• 3–4 lbs bone-in beef short ribs

• Salt and freshly ground black pepper

• 2 tbsp olive oil

• 1 large yellow onion, thinly sliced

• 4 cloves garlic, minced

• 1 tbsp tomato paste or ½ cup dry red wine

• 1½–2 cups beef broth (see notes)

• 1 tsp Worcestershire sauce

• 2 tbsp balsamic vinegar, plus more to taste at the end

• 2 sprigs fresh thyme

• 1 sprig fresh rosemary

• 1 small Parmesan rind

For the Creamy Parmesan Polenta

• 1 cup polenta (or coarse cornmeal)

• 4 cups water or broth

• ½ cup freshly grated Parmesan cheese

• 2 tbsp butter

• Salt, to taste

Instructions

Slow Cook the Short Ribs

1. Season the short ribs generously with salt and pepper on all sides.

2. Heat olive oil in a large skillet over medium-high heat. Sear the short ribs in batches until deeply browned, 2–3 minutes per side. Transfer to a plate.

3. Reduce heat to medium. Add the sliced onions to the same skillet and cook, stirring occasionally, until deeply caramelized, about 8–10 minutes.

4. Add garlic and cook for 30–60 seconds, just until fragrant.

5. Stir in the tomato paste and cook for 1–2 minutes until brick-red or deglaze the pan with red wine, scraping up all the browned bits.

6. Transfer the onion mixture to the bottom of the crockpot.

7. Place the browned short ribs on top of the onions in a single layer as much as possible.

8. Pour in beef broth until the liquid reaches about halfway to ⅔ up the sides of the meat (do not fully submerge).

9. Add Worcestershire sauce, balsamic vinegar, thyme, rosemary, and the Parmesan rind.

10. Cover and cook on LOW for 7–8 hours or HIGH for 4–6 hours, until fork-tender.

Shred and Finish the Meat

7. Remove the ribs from the crockpot and discard the bones and herb stems. Remove and discard the Parmesan rind.

8. Shred the meat using two forks.

9. Skim excess fat from the cooking liquid if needed, then return the shredded meat to the crockpot and toss with the sauce.

10. Taste and finish with an additional 1–2 tsp balsamic vinegar, if needed, to brighten and balance.

11. Set to WARM (or LOW) for 10–15 minutes while you prepare the polenta.

Make the Polenta

9. Bring water and salt to a boil in a medium pot. Slowly whisk in the polenta.

10. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 15–20 minutes.

11. Stir in butter and Parmesan. Season with salt to taste.

Serve

12. Spoon the creamy polenta into bowls and top with the short ribs and sauce. Garnish with a small rosemary sprig if desired.

Notes

• This is a braise, not a boil. Add broth so it reaches halfway to ⅔ up the ribs—short ribs release plenty of liquid as they cook.

• Parmesan rind = quiet magic. It adds savory depth without tasting cheesy. Always remove before serving.

• Balsamic at the end matters. That final splash brings balance and keeps the dish from tasting flat.

• How I serve it: Short ribs over polenta for adults; ribs with air fryer sweet potato fries for the kids.