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Red wine sauce spooned over Burgundy-braised short ribs and creamy Parmesan-herb polenta.

Burgundy-Braised Short Ribs with Parmesan-Herb Polenta

Fork-tender beef short ribs braised in red wine, vegetables, and herbs, served over creamy Parmesan-herb polenta with a glossy pan sauce and an optional jammy egg. One family-size batch serves 4–6.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 6 servings (4 generous or 6 smaller)
Ingredients Equipment Method Notes

Ingredients
  

Short ribs and sauce
  • 4 pounds bone-in English-cut beef short ribs
  • 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon fine sea salt, plus more to taste
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 cups dry red Burgundy wine or Pinot Noir
  • 2 cups low-sodium beef stock plus up to 1 cup more as needed
  • 1 tablespoon Worcestershire sauce
  • 2 rosemary sprigs
  • 4 thyme sprigs
  • 2 bay leaves
  • 2 tablespoons cold unsalted butter cubed
Parmesan-herb polenta
  • 3 cups low-sodium chicken stock
  • 3 cups whole milk
  • 1 1/4 cups regular dry polenta
  • 3 tablespoons unsalted butter
  • 3/4 cup freshly grated Parmesan
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped chives
  • Salt to taste
  • Additional warm stock milk, or water as needed
Optional topping
  • 4-6 large refrigerator-cold pasteurized shell eggs
  • Chopped parsley or chives
  • Salt and pepper to taste

Equipment

  • Large Dutch oven with lid

Method
 

  1. Prepare: Heat the oven to 325°F. Pat the short ribs dry and season with salt and pepper.
  2. Sear: Heat olive oil in a large Dutch oven over medium-high heat. Brown the ribs in batches, about 3–4 minutes per meaty side. Transfer to a plate.
  3. Cook the vegetables: Leave about 2 tablespoons fat in the pot. Reduce heat to medium. Cook onion, carrots, and celery for 6–8 minutes. Add garlic for 30 seconds, then tomato paste for 1–2 minutes.
  4. Build the braise: Add wine, scrape up the browned bits, and simmer for 5 minutes. Add 2 cups beef stock, Worcestershire, rosemary, thyme, and bay leaves. Return ribs and juices to the pot. Add extra stock if needed to bring the liquid halfway to two-thirds up the ribs.
  5. Braise: Bring to a gentle simmer, cover tightly, and bake for 3–3½ hours, checking from 2½ hours onward. Cook until a fork slides in and twists easily. Very thick ribs may take 4 hours. Add stock if the liquid gets low.
  6. Make the polenta: During the final 40 minutes, bring chicken stock and milk to a gentle simmer in a saucepan. Gradually whisk in polenta. Cook over low heat for 30–40 minutes, or according to the package, stirring frequently. Add warm liquid as needed. Remove from heat and stir in butter, Parmesan, pepper, parsley, and chives. Salt to taste.
  7. Finish the sauce: Transfer ribs to a platter and keep warm. Strain the braising liquid and skim off the fat. Simmer uncovered for 15–25 minutes, until reduced to approximately 1½–2 cups and lightly coating a spoon. Remove from heat and whisk in cold butter. Taste and adjust seasoning.
  8. Optional eggs: Gently lower cold eggs into boiling water. Maintain a gentle boil for 7–7½ minutes. Transfer to ice water for 2–3 minutes, then peel and halve. Whites should be fully set with a jammy yolk.
  9. Serve: Spoon polenta into bowls, top with ribs and sauce, and add an optional halved egg and fresh herbs.

Notes

This is one family-size batch serving 4–6. Allow extra cooking time for especially thick ribs; tenderness is the final guide.
Keep polenta loose with warm liquid as needed. For an alcohol-free version, replace wine with beef stock and add 1–2 teaspoons red wine vinegar to the finished sauce, to taste.
Make ahead: Refrigerate ribs in strained liquid before reducing. Reheat to 165°F, then reduce the sauce and finish with butter. Refrigerate ribs and polenta separately within 2 hours and use within 3–4 days.
Jammy yolks remain undercooked. Use pasteurized shell eggs; serve eggs with firm whites and yolks to young children, pregnant people, older adults, and anyone with a weakened immune system.