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Tender Beer-Braised Beef Short Ribs Recipe with Creamy Polenta

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A rich and comforting slow-braised beef short ribs recipe cooked in stout beer, served over creamy Parmesan polenta. Perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 3 pounds beef short ribs, bone-in
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil or canola oil
  • 1 large yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • 2 cups stout beer (e.g., Guinness)
  • 1 cup beef broth (low-sodium preferred)
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon brown sugar (optional)
  • 1 cup coarse ground cornmeal (polenta)
  • 4 cups water or low-sodium chicken broth
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter
  • ½ cup grated Parmesan cheese
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the short ribs generously with salt and pepper.
  3. Heat the vegetable oil in a Dutch oven over medium-high heat. Sear the ribs in batches for 3-4 minutes per side until deeply browned.
  4. Remove the ribs and set aside. In the same pot, cook chopped onions for 5 minutes until softened and slightly golden.
  5. Add minced garlic and cook for 1 minute, being careful not to burn it.
  6. Stir in tomato paste and cook for 2 minutes, stirring frequently.
  7. Pour in stout beer, scraping the bottom to loosen browned bits. Simmer for about 5 minutes to reduce slightly.
  8. Add beef broth, brown sugar (if using), thyme sprigs, and bay leaf. Stir to combine.
  9. Return the short ribs to the pot, nestling them into the liquid so it comes halfway up the ribs. Add more broth or water if needed.
  10. Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, turning ribs halfway through, until meat is fork-tender.
  11. While ribs braise, bring water or chicken broth and salt to a boil in a medium saucepan.
  12. Slowly whisk in polenta, reduce heat to low, and cook for 30-35 minutes, whisking frequently until thick and creamy.
  13. Remove polenta from heat and stir in butter and Parmesan cheese. Season with black pepper to taste. Keep warm.
  14. When ribs are done, remove and set aside. Discard bay leaf and thyme sprigs.
  15. Place pot over medium heat and simmer braising liquid for 10-15 minutes until slightly thickened.
  16. Serve ribs over creamy polenta, spoon sauce over top, and garnish with fresh thyme if desired.

Notes

If ribs aren’t tender enough, cover and cook longer. Turning ribs halfway through braising ensures even cooking. Use gluten-free beer or substitute with broth and apple cider vinegar for gluten-free version. Slow stirring of polenta prevents lumps. Reduce braising liquid for a glossy sauce. Leftovers store well refrigerated for 3 days or frozen separately for up to 3 months.

Nutrition

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

Find it online: https://milaspoon.com/tender-beer-braised-beef-short-ribs-recipe-with-creamy-polenta-perfect-for-dinner/