Polenta Bowls: 11 Short Rib & Creamy Polenta Creations

Classic Braised Short Ribs With Creamy Polenta

Classic Braised Short Ribs with Creamy Polenta is a hearty, comforting dish that brings together tender, flavorful meat and smooth, rich polenta. This dish takes about 3 hours to prepare, including both cooking and resting times. While it may seem intimidating due to the braising process, it’s relatively straightforward and rewarding, making it perfect for special occasions or cozy family dinners.

Ingredients:

4 pounds bone-in short ribs
Salt and pepper, for seasoning
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 cup red wine
2 cups beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme
2 bay leaves
1 cup polenta
4 cups water
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons butter

Instructions Summary:

Preheat your oven to 300°F (150°C). Season the short ribs generously with salt and pepper.
In a large, heavy pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes, then stir in the garlic.
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer for a few minutes until reduced slightly.
Add the beef broth, tomato paste, thyme, and bay leaves. Tuck the short ribs back into the pot, cover, and transfer it to the oven. Bake for 2-2.5 hours or until the ribs are tender.
While the ribs are cooking, bring 4 cups of water to a boil in a separate pot. Slowly whisk in the polenta and decrease heat to low. Cook for 30 minutes, stirring occasionally until creamy.
Stir in the heavy cream, Parmesan cheese, and butter into the polenta, and season with salt and pepper to taste.
Once the ribs are cooked, remove them from the oven, and let them rest for 10 minutes before serving.
Serve the short ribs over a generous scoop of creamy polenta, spooning the braising liquid over the top for extra flavor. Enjoy!

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Red Wine-Infused Short Rib Polenta Bowls

Ingredients:

4 pounds bone-in short ribs
Salt and pepper, for seasoning
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
4 cloves garlic, minced
1 cup red wine
2 cups beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme
2 bay leaves
1 cup polenta
4 cups water
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons butter

Instructions Summary:

Preheat your oven to 300°F (150°C). Season the short ribs generously with salt and pepper.
In a large heavy pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove and set aside.
In the same pot, add chopped onion and carrots. Cook until softened, about 5 minutes, then stir in the minced garlic.
Pour in the red wine, scraping up any browned bits from the bottom of the pot and simmering for a few minutes until reduced slightly.
Add the beef broth, tomato paste, thyme, and bay leaves. Return the short ribs to the pot, cover, and transfer to the oven. Bake for 2-2.5 hours until the ribs are tender.
While the ribs are cooking, bring 4 cups of water to a boil in a separate pot. Whisk in the polenta gradually and reduce the heat to low. Cook, stirring occasionally, for about 30 minutes until creamy.
Stir in the heavy cream, Parmesan cheese, and butter into the polenta. Season with salt and pepper to taste.
Once the ribs are cooked, let them rest for 10 minutes before serving.
Serve the red wine-infused short ribs over a generous scoop of creamy polenta, drizzled with the braising liquid. Enjoy the hearty flavors!

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Smoky BBQ Short Ribs Over Cheesy Polenta

Ingredients:

4 pounds bone-in short ribs
Salt and pepper, for seasoning
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 cup BBQ sauce (your favorite variety)
1 cup beef broth
1 cup polenta
4 cups water
1/2 cup heavy cream
1/2 cup grated cheddar cheese
2 tablespoons butter
Fresh parsley, chopped (for garnish)

Instructions Summary:

Preheat your oven to 300°F (150°C). Season the short ribs generously with salt and pepper.
In a large heavy pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Return the short ribs to the pot and add the BBQ sauce and beef broth, stirring to combine.
Cover the pot and transfer it to the oven. Bake for 2.5 to 3 hours until the ribs are tender and fall off the bone.
While the ribs are cooking, bring 4 cups of water to a boil in a separate pot. Gradually whisk in the polenta, reducing the heat to low. Cook for about 30 minutes, stirring often, until thick and creamy.
Stir in the heavy cream, cheddar cheese, and butter into the polenta. Season with salt and pepper to taste.
Once the short ribs are cooked, let them rest for 10 minutes. Serve the smoky BBQ short ribs over a generous scoop of cheesy polenta, garnished with fresh parsley. Enjoy the rich and comforting flavors!

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Sweet and Spicy Short Ribs With Herbed Polenta

This Sweet and Spicy Short Ribs with Herbed Polenta dish is a delightful fusion of flavors that combines tender, caramelized short ribs with a creamy and aromatic herbed polenta. Bringing together sweetness, heat, and comfort, this recipe is perfect for a special occasion or a satisfying weeknight dinner.

Preparation time is approximately 15 minutes, with a cooking time of around 3 hours, and it’s rated as moderately difficult.

Ingredients:

4 pounds bone-in short ribs
Salt and pepper, for seasoning
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1/2 cup honey
1/4 cup soy sauce
1 tablespoon sriracha (or your favorite hot sauce)
1 cup beef broth
1 cup polenta
4 cups water
1/2 cup heavy cream
1/2 cup grated parmesan cheese
2 tablespoons fresh herbs (like thyme or rosemary), chopped
2 tablespoons butter
Fresh chives or parsley, chopped (for garnish)

Instructions Summary:

Preheat your oven to 300°F (150°C). Season the short ribs with salt and pepper.
In a large heavy pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides for about 8-10 minutes, then remove and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and sauté for an additional minute.
Add honey, soy sauce, and sriracha to the pot, stirring to combine. Return the short ribs to the pot and pour in the beef broth.
Cover the pot and transfer it to the oven. Bake for 2.5 to 3 hours, until the ribs are tender and the sauce has thickened.
While the ribs are cooking, bring 4 cups of water to a boil in a separate pot. Gradually whisk in the polenta, reducing the heat to low. Cook for about 30 minutes, stirring often, until creamy.
Stir in the heavy cream, parmesan cheese, fresh herbs, and butter into the polenta. Season with salt and pepper to taste.
Once the short ribs are done cooking, let them rest for 10 minutes. Serve the sweet and spicy short ribs over the herbed polenta, garnished with freshly chopped chives or parsley.

Enjoy the rich, sweet, and spicy flavors!

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Asian-Style Short Ribs and Ginger Polenta

This Asian-Style Short Ribs and Ginger Polenta dish presents a deliciously unique take on traditional short ribs. Marinated in an aromatic blend of Asian flavors, the tender ribs are paired with velvety ginger-infused polenta, making for a dish that is both comforting and exotic.

Preparation takes about 20 minutes, while cooking will take approximately 3 hours, and it’s rated as moderately difficult.

Ingredients:

4 pounds bone-in short ribs
Salt and pepper, for seasoning
2 tablespoons vegetable oil
1 onion, sliced
4 cloves garlic, minced
1 inch piece fresh ginger, minced
1/2 cup hoisin sauce
1/4 cup soy sauce
1 tablespoon rice vinegar
1 cup beef broth
1 cup polenta
4 cups water
1 tablespoon fresh ginger, grated
1/2 cup heavy cream
2 tablespoons scallions, sliced (for garnish)
Sesame seeds (for garnish)

Instructions Summary:

Preheat your oven to 300°F (150°C). Season the short ribs with salt and pepper.
In a large heavy pot, heat the vegetable oil over medium-high heat. Sear the short ribs on all sides for about 8-10 minutes, then remove and set aside.
In the same pot, add the sliced onion and cook until softened, about 5 minutes. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Add the hoisin sauce, soy sauce, rice vinegar, and beef broth to the pot, stirring to combine. Return the short ribs to the pot and ascertain they are well-coated in the sauce.
Cover the pot and transfer it to the oven. Bake for 2.5 to 3 hours, until the ribs are tender and the sauce has thickened.
While the ribs are cooking, bring 4 cups of water to a boil in a separate pot. Gradually whisk in the polenta and the grated ginger, reducing the heat to low. Cook for about 30 minutes, stirring often, until creamy.
Mix in the heavy cream into the polenta and season with salt and pepper to taste.
Once the short ribs are finished, let them rest for 10 minutes. Serve the Asian-style short ribs over the ginger polenta, garnished with sliced scallions and a sprinkle of sesame seeds. Enjoy the rich, savory flavors!

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Mushroom-Marsala Short Ribs on Garlic Polenta

Mushroom-Marsala Short Ribs on Garlic Polenta is a luxurious and comforting dish that combines rich, tender short ribs with a flavorful mushroom and Marsala sauce, served over creamy garlic polenta. This exquisite dish requires about 30 minutes of preparation time and is rated as moderately difficult, making it perfect for a special dinner or weekend indulgence.

Ingredients:

4 pounds bone-in short ribs
Salt and pepper, for seasoning
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
8 ounces mushrooms, sliced (such as cremini or shiitake)
1 cup Marsala wine
1 cup beef broth
2 teaspoons fresh thyme leaves
1 cup polenta
4 cups water
4 cloves garlic, minced (for polenta)
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
Fresh parsley, chopped (for garnish)

Instructions Summary:

Preheat your oven to 300°F (150°C). Season the short ribs with salt and pepper.
In a large heavy pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides for about 8-10 minutes, then remove and set aside.
In the same pot, add the diced onion and cook for about 5 minutes until softened. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned.
Pour in the Marsala wine, scraping up any brown bits from the bottom of the pot. Stir in the beef broth and thyme, then return the short ribs to the pot.
Cover the pot and transfer to the oven. Bake for 2.5 to 3 hours, or until the ribs are tender and the sauce has thickened.
While the short ribs are cooking, bring 4 cups of water to a boil in a separate pot. Add the minced garlic and gradually whisk in the polenta, reducing heat to low. Cook for about 30 minutes, stirring often until creamy.
Stir in the grated Parmesan cheese and heavy cream into the polenta, seasoning with salt and pepper to taste.
Once the short ribs are finished, let them rest for 10 minutes. Serve the short ribs over the garlic polenta, garnished with chopped parsley. Enjoy this harmonious blend of flavors and textures!

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Mediterranean Short Ribs With Lemon Herb Polenta

Mediterranean Short Ribs With Lemon Herb Polenta is a delightful and aromatic dish that features tender, slow-cooked short ribs infused with Mediterranean spices, paired with creamy lemon herb polenta. The preparation time is approximately 30 minutes, and the dish is rated as moderately difficult, making it an ideal option for a special occasion or a weekend feast.

Ingredients:

4 pounds bone-in short ribs
Salt and pepper, for seasoning
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 cup red wine
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Zest and juice of 1 lemon
1 cup polenta
4 cups water
4 tablespoons unsalted butter
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese

Instructions Summary:

Preheat your oven to 300°F (150°C). Season the short ribs generously with salt and pepper.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the short ribs on all sides for about 8-10 minutes until browned, then remove from pot and set aside.
In the same pot, add the diced onion and cook for 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
Pour in the red wine, scraping up any brown bits from the bottom of the pot. Add the beef broth, tomato paste, oregano, cumin, cinnamon, lemon zest, and lemon juice. Stir well to combine.
Return the seared short ribs to the pot, cover, and place in the oven. Braise for 2.5 to 3 hours until the ribs are tender and the sauce has thickened.
While the ribs are cooking, bring 4 cups of water to a boil in a separate pot. Gradually whisk in the polenta and reduce the heat to low. Cook for about 30 minutes, stirring frequently until creamy.
Stir in butter, chopped parsley, and grated Parmesan cheese into the polenta. Season with salt and pepper to taste.
Once the short ribs are finished, let them rest for 10 minutes before serving. Plate the short ribs over the lemon herb polenta, spooning sauce over the top. Enjoy this Mediterranean-inspired comfort dish!

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Chipotle Braised Short Ribs With Cilantro Polenta

Chipotle Braised Short Ribs With Cilantro Polenta is a flavorful and smoky dish that features tender short ribs slow-cooked in a rich chipotle-infused sauce, paired with creamy cilantro polenta. The preparation time is approximately 40 minutes, and the dish is rated as moderately difficult, making it perfect for a cozy dinner or special gathering.

Ingredients:

4 pounds bone-in short ribs
Salt and pepper, for seasoning
2 tablespoons vegetable oil
1 onion, diced
4 cloves garlic, minced
2 chipotle peppers in adobo sauce, minced
1 cup beef broth
1 can (14 oz) diced tomatoes
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
4 cups water
1 cup polenta
4 tablespoons unsalted butter
1/2 cup chopped fresh cilantro
1/4 cup grated Parmesan cheese

Instructions Summary:

Preheat your oven to 300°F (150°C). Season the short ribs generously with salt and pepper.
In a large Dutch oven or heavy pot, heat vegetable oil over medium-high heat. Sear the short ribs on all sides for about 8-10 minutes until browned, then remove from pot and set aside.
In the same pot, add the diced onion and cook for 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
Add the minced chipotle peppers, beef broth, diced tomatoes, tomato paste, cumin, and smoked paprika. Stir well to combine.
Return the seared short ribs to the pot, cover, and place in the oven. Braise for 2.5 to 3 hours until the ribs are tender and the sauce is thickened.
While the ribs are cooking, bring 4 cups of water to a boil in a separate pot. Gradually whisk in the polenta and reduce the heat to low. Cook for about 30 minutes, stirring frequently until creamy.
Stir in butter, chopped cilantro, and grated Parmesan cheese into the polenta. Season with salt and pepper to taste.
Once the short ribs are finished, let them rest for 10 minutes before serving. Plate the short ribs over the cilantro polenta, spooning sauce over the top. Enjoy this deliciously smoky dish!

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Honey-Balsamic Glazed Short Ribs and Parmesan Polenta

Honey-Balsamic Glazed Short Ribs and Parmesan Polenta is a sweet and tangy dish that features succulent short ribs slow-cooked and glazed with a honey-balsamic sauce, paired with rich and creamy Parmesan polenta. The preparation time is approximately 50 minutes, and the dish is rated as moderately difficult, making it a delightful choice for a special dinner or family gathering.

Ingredients:

4 pounds bone-in short ribs
Salt and pepper, for seasoning
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 cup honey
1 cup balsamic vinegar
1 cup beef broth
2 teaspoons dried thyme
1 cup polenta
4 cups water
4 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
Fresh parsley, for garnish

Instructions Summary:

Preheat your oven to 325°F (163°C). Season the short ribs generously with salt and pepper.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the short ribs on all sides for about 8-10 minutes until browned, then remove from pot and set aside.
In the same pot, add the diced onion and cook for 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
Add the honey, balsamic vinegar, beef broth, and dried thyme to the pot. Stir well to combine and bring to a simmer.
Return the seared short ribs to the pot, cover, and place in the oven. Braise for 2.5 to 3 hours until the ribs are tender and the sauce has thickened.
While the ribs are cooking, bring 4 cups of water to a boil in a separate pot. Gradually whisk in the polenta and reduce the heat to low. Cook for about 30 minutes, stirring frequently until creamy.
Stir in butter and grated Parmesan cheese into the polenta. Season with salt and pepper to taste.
Once the short ribs are finished, let them rest for 10 minutes before serving. Plate the short ribs over the Parmesan polenta, drizzling with the honey-balsamic glaze from the pot. Garnish with fresh parsley and enjoy this exquisite dish!

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Italian Herb Short Ribs With Spinach Polenta

Ingredients:

4 pounds bone-in short ribs
Salt and pepper, for seasoning
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 cup red wine
2 cups beef broth
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried rosemary
1 cup cornmeal (polenta)
4 cups water
2 cups fresh spinach, chopped
4 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
Fresh basil or parsley, for garnish

Instructions Summary:

Preheat your oven to 300°F (150°C). Season the short ribs generously with salt and pepper.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the short ribs on all sides for about 8-10 minutes until browned, then remove from the pot and set aside.
In the same pot, add the diced onion and cook for about 5 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
Deglaze the pot with red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes until slightly reduced.
Add the beef broth, dried oregano, basil, and rosemary to the pot. Stir well to combine, then return the seared short ribs to the pot.
Cover the pot and place it in the oven. Braise for 2 hours, or until the ribs are tender and the meat is falling off the bone.
While the ribs are cooking, bring 4 cups of water to a boil in a separate pot. Gradually whisk in the cornmeal (polenta) and reduce heat to low. Cook for about 30 minutes, stirring frequently until creamy.
Stir in the chopped spinach, butter, and grated Parmesan cheese into the polenta. Season with salt and pepper to taste.
After the short ribs are done, let them rest for about 10 minutes before serving.

Plate the short ribs over the spinach polenta, garnishing with fresh basil or parsley for an elegant touch. Enjoy this delicious dish!

Coffee-Braised Short Ribs and Savory Mushroom Polenta

Coffee-Braised Short Ribs and Savory Mushroom Polenta is a delicious and hearty dish that combines rich, tender short ribs braised in a flavorful coffee-infused sauce with a creamy mushroom polenta. This meal offers a unique twist on traditional braised ribs and is perfect for a cozy family dinner or a special occasion.

Preparation time is approximately 30 minutes, with a cooking time of around 3 hours, making it a moderately difficult recipe.

Ingredients:

4 pounds bone-in short ribs
Salt and pepper, for seasoning
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 cup brewed coffee
2 cups beef broth
2 teaspoons dried thyme
2 teaspoons smoked paprika
1 cup cornmeal (polenta)
4 cups water
8 ounces mushrooms, sliced
4 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
Fresh parsley, for garnish

Instructions Summary:

Preheat your oven to 300°F (150°C). Season the short ribs with salt and pepper generously.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes, then remove from the pot and set aside.
In the same pot, add diced onion and sauté for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
Pour the brewed coffee into the pot, deglazing the bottom by scraping up the browned bits. Let it simmer for a few minutes.
Add the beef broth, dried thyme, and smoked paprika to the pot. Mix well, returning the seared short ribs to the sauce.
Cover the pot and braise in the preheated oven for 2.5 hours, until the meat is tender and easily pulls away from the bone.
While the ribs braise, bring a separate pot with 4 cups of water to a boil. Gradually whisk in the cornmeal, then reduce heat to low and cook, stirring frequently, for about 30 minutes until creamy.
In a skillet, heat some butter and sauté the sliced mushrooms until browned and tender. Stir the cooked mushrooms, remaining butter, and grated Parmesan cheese into the finished polenta. Season with salt and pepper to taste.
Once the short ribs are finished, allow them to rest for 10 minutes. Serve the ribs over the mushroom polenta, garnishing with fresh parsley. Enjoy your savory and satisfying meal!