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Tender Beer-Braised Short Ribs Recipe Easy Perfect with Creamy Polenta

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This tender beer-braised short ribs recipe features slow-cooked ribs in a rich, malty beer sauce paired with creamy polenta, creating a comforting and flavorful meal perfect for cozy dinners.

Ingredients

Scale
  • 3 to 4 pounds beef short ribs, well-marbled
  • Salt and pepper, to taste
  • 2 to 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 to 5 garlic cloves, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 12 ounces dark beer (stout or porter preferred)
  • 2 cups beef broth
  • 3 to 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 cup coarse ground polenta (about 5.6 ounces or 160 grams)
  • 3 tablespoons butter
  • ½ cup grated Parmesan cheese (about 1.75 ounces or 50 grams)
  • 1 cup milk or cream (whole milk or half-and-half)

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season short ribs generously with salt and pepper on all sides.
  3. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
  4. Add ribs in batches and sear for 3 to 4 minutes per side until deeply browned. Remove ribs and set aside.
  5. Lower heat to medium and add chopped onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes until softened and starting to caramelize.
  6. Add minced garlic and cook for 1 minute, stirring constantly.
  7. Stir in tomato paste and cook for 2 minutes until darkened slightly.
  8. Pour in the beer, scraping the bottom of the pot to loosen browned bits.
  9. Add beef broth, thyme sprigs, and bay leaves. Return short ribs to the pot, nestling them into the liquid so they are partially submerged.
  10. Cover pot with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours until meat is tender and nearly falling off the bone.
  11. While ribs cook, bring 4 cups water and milk or cream to a boil in a medium saucepan.
  12. Slowly whisk in polenta, reduce heat to low, and stir frequently for 25 to 30 minutes until thick and creamy.
  13. Stir in butter and Parmesan cheese, season with salt to taste.
  14. Remove ribs from oven and transfer to a serving platter. Discard thyme sprigs and bay leaves.
  15. Reduce braising liquid on stovetop over medium heat for 5 to 10 minutes if a thicker sauce is desired. Adjust seasoning as needed.
  16. Serve ribs over creamy polenta, spooning sauce on top. Garnish with fresh thyme or parsley if desired.

Notes

Searing the ribs well is essential for flavor. Use a dark, malty beer like stout or porter for best results. Keep the pot covered tightly during braising to prevent drying out. Stir polenta patiently to avoid lumps. If ribs are not tender after 3 hours, continue braising for an additional 30 minutes. For gluten-free, use gluten-free beer or substitute with beef broth and balsamic vinegar. For dairy-free polenta, replace butter and cheese with olive oil and nutritional yeast.

Nutrition

Keywords: beer-braised short ribs, creamy polenta, slow-cooked beef, comfort food, easy dinner, braised ribs, stout beer recipe

Find it online: https://zorbmeal.com/tender-beer-braised-short-ribs-recipe-easy-perfect-with-creamy-polenta/