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BETTER Braised Beef Short Ribs (w. Creamy Polenta)

Byamazingfoodstv


This braised beef short ribs recipe with creamy polenta is succulent, extremely beefy, and just off the charts good. Get 50% off your first order of CookUnity meals — go to and use my code BRIANL50 at checkout to try them out for yourself.

For an even easier, but equally delicious braised beef dish, check out my pot roast recipe video:

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RECIPE
Ingredients:
▪For the Braised Beef Short Ribs:
▪5-6lb (2.5kg) bone-in beef short ribs
▪Neutral oil (for searing)
▪Salt
▪1000g (3-4 large) yellow yellow onions, medium diced
▪20-25g (6-7 cloves) garlic, pressed
▪Olive oil
▪50g (3T) Worcestershire sauce
▪50g (3T) tomato paste
▪1 container of demi-glace (42.5g) – sub with 25 grams beef bouillon paste
▪2 cans (about 900 grams) Guinness Stout (substitute with red wine or 1 can of cola for gluten-free or alcohol-free options)
▪1100g/mL store-bought beef stock
▪4 packets (28g) powdered gelatin
▪4-5 fresh thyme sprigs
▪3 bay leaves

*For the Creamy Parmesan Polenta:*
▪300g (1 3/4c)polenta
▪1200g (5c) whole milk
▪7g (1 1/2t) salt
▪115g (1 stick) unsalted butter
▪100g (1c) grated Parmesan cheese

Instructions:
1. Preheat the oven to 500°F (260°C).
2. Rub each beef short rib with neutral oil and season liberally with salt. Allow the meat to cure for 20 minutes.
3. Place the seasoned short ribs on a sheet tray and oven-sear for 10-15 minutes until browned.

4. In a large, heavy-bottomed pot, heat olive oil over medium heat. Add diced onions, pressed garlic, and a pinch of salt. Stir occasionally and caramelize the onions for about 20 minutes, deglaze the pot with a splash of water every 5-6 minutes to incorporate the browned onion fond.

5. When the onions are softened and starting to take on color, add Worcestershire. Stir and cook for about 30 seconds.
6. Add tomato paste, stir and cook for about a minute.

7. Add demi-glace, beer, beef stock, powdered gelatin, thyme sprigs, and bay leaves. Bring to a simmer.

8. Place oven-seared short ribs into the pot, leaving the lid slightly ajar. Braise in a 275°F (135°C) oven for 3 to 3.5 hours.

9. Cool the braised beef for 90 minutes, then refrigerate to cool completely.
Once cooled, skim off coagulated beef fat from the top of the pot.

10. Bring the pot to a low simmer to melt the gelatin.

11. Once the gelatinous stock has become fully liquid, remove the short ribs from the liquid then ladle off any excessive fat from the top of the liquid. Continue to reduce the braising liquid by 75% over medium-high heat, about 20-30 minutes. note: This is a good time to make the polenta.

12. Once the beef liquid is reduced, place the short ribs back into the reduced braising liquid to reheat for about 5 minutes over low heat while basting the short ribs.

*For the Creamy Parmesan Polenta:*
1. Toast polenta in a nonstick saucepan for 3 minutes over medium high heat.
2. Add milk and salt, whisking until thickened (3-4 minutes). Reduce heat to low and cook for an additional 10 minutes, stirring occasionally.

3. Stir in butter and grated Parmesan cheese until melted.

CHAPTERS:
0:00 Curing and roasting the short ribs
0:57 preparing the braise
5:38 Compounding the flavors and reducing the liquid
6:58 Creamy parmesan polenta
9:02 Finishing the short ribs and plating up

#shortribs #braisedshortribs #braisedbeef

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38 Comments

  12. I tried your boeuf bourguignon and similarly I'm grossed out by gelatin packets. They ruin anything for me. Is there a sub that doesn't involve a day of work or the horse crap smell and after taste? I realize it doesn't bother some people, but I find it really overpowering.

    I can't be the only one.

  13. If I were to halve this recipe would it still work? I worry by reducing the amount of liquids alongside the amount of shortribs taking up space the liquid level will end up being too shallow to braise them right

  18. Any use for the removed beef fat other than just discarding it?

    Could it maybe be used in the palenta instead of the butter? (for an obviously very different flavor profile)

    Added to pie crusts or lean meat stews maybe?

  26. Made this on the weekend and it was absolutely fantastic.

    My short ribs had more bone and gristle than I wanted the family to deal with, so while reducing the sauce I removed all of that and was able to serve boneless meat smothered in that rich sauce that was much easier to deal with at the table.

    Incredible recipe. Thanks, Brian!

  28. Made it over mashed potatoes. I used wine instead of beer, only because I have a lot of wine and didn’t want to spend $10 on 2 cans of beer. It was ridiculously delicious!!! How can I send you a picture?

  34. So much culinary errors and sort of bypass that is not woth it and just make it more complicated for nothing and losing quality. Im sorry but this video is a joke. Anybody can make a braised at home as the same quality of restaurant

  35. Easiest way to make polenta is in the oven. You combine the liquids with the polenta and just whack it in there. No stirring over a hot stove. Add the butter and parm once it's done. The texture is silkier than stovetop polenta and there's no armstrain from the constant stirring.

  37. Short rib is a dish that normally leaves me disappointed because ever restaurant I've frequented fails to render the fat…..and I despise chewing on fat, even if it's soft fat. Yours doesn't look like I would have that problem.

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