Short Rib Ragu with Creamy Polenta and Parmesan

Last night I spent $80 on ingredients for this meal. The cats will definitely miss eating, but it was worth every penny.

final rib

This dish takes a long time. Don’t start working on it at 4:00 like I did, or else you’ll be eating at 11:30. I actually had to wake Sean up to come eat.

cutting board carrot

raw ribs

There’s no good way to photograph raw meat, but these ribs were too beautiful not to share.

pot sep

There’s a part in the recipe where I mention moving the vegetables to one side and caramelizing the anchovy and tomato paste together.  This is what I’m talking about, in case it’s confusing to read.

anchovy paste

Anchovy paste looks and smells like shit on its own, but don’t eliminate it because it adds tons of flavor and magic to the final dish.

hanging carrots


So, so good.

Short Rib Ragu with Creamy Polenta and Parmesan


serves 4

4 pounds bone-in short ribs

salt and pepper

4 tbsp olive oil

1 large yellow onion, diced

5 medium sized carrots, sliced

2 stalks celery, sliced

4 large garlic gloves, minced

1/2 bottle of red wine (your preference)

2 tbsp dijon mustard

2 tbsp tomato paste

1 tbsp anchovy paste

2 tsp dried oregano

2 tsp dried thyme

4 tsp fresh thyme

2 tbsp worcestershire sauce

1 14 oz. can of roasted tomatoes

4 bay leaves

1 carton chicken stock

2 sprigs of rosemary, chopped

Creamy Polenta

serves 6

4 cups water

4 cups milk

1/2 stick of butter

2 cups dry polenta

1/2 cup creme fraiche

1/2 cup parmesan cheese

fresh thyme

Short Ribs:

Preheat oven to 350 degrees.

Pat short ribs dry with a paper towel to remove any excess moisture. Afterwards, sprinkle ribs liberally with salt and pepper and set aside. Heat 2 tbsp of olive oil in a heavy bottomed pan over medium-high heat. Once the oil is hot, add short ribs in small batches and brown on all sides, about 2-3 minutes each side. Once they’re all browned, set aside.

Drain all fat except for 1 tbsp and saute carrots, celery, onion and another 2 tbsp of olive oil in the same pan until soft. Once the vegetables have cooked down and become soft, add the minced garlic and stir around until fragrant.

Move vegetables to one side of the pot and on the other side, add the anchovy and tomato paste. Stir mixture together constantly for 3-4 minutes, then mix in with the vegetables. Add red wine and reduce by half. After it’s reduced, stir in dijon mustard, worcestershire sauce, tomatoes and herbs. Add the ribs back into the pot and add chicken stock until the ribs are just barely covered.

Put into the oven to braise for 3 1/2 hours. Once the ribs are falling off the bone, remove them from the pot and shred the meat on a cutting board. Be sure to remove all bones and fat. At this point you can also take out the bay leaves and discard them. Add the shredded beef back into the pot, and serve the ragu over the creamy polenta.


Bring butter, water and milk to a boil. Add the polenta and whisk constantly for 3-4 minutes, until smooth.  Turn heat down to low and let cook with a lid partially on for 45 minutes, stirring every 10 minutes.

After the polenta is cooked, salt and pepper to taste, stir in the creme fraiche and parmesan. Top with parmesan and fresh thyme.

Serve immediately.







2 thoughts on “Short Rib Ragu with Creamy Polenta and Parmesan

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