Creamy Polenta with Braised Beef Short Rib Ragù

Name: Creamy Polenta with Braised Beef Short Rib Ragù
Prep time: 100 min
Total time: 100 min
Yield: 8 servings
Cuisine: Française
Ingredients: 750 g (1.7 lb) beef short ribs, cut into pieces; 300 g (1¾ cups) coarse polenta or cornmeal; 1 liter (4 cups) hot beef stock; 2 tablespoons unsalted butter; 1 medium onion, finely chopped; 2 garlic cloves, minced; 3 ripe tomatoes, peeled, seeded and diced; ½ cup (125 ml) dry red wine; ½ cup (125 ml) tomato passata; 1 bay leaf; 1 tablespoon lemon juice; 1 tablespoon olive oil; Salt and freshly ground black pepper; Freshly grated Parmesan to serve

By Marie Lefebvre · Updated October 19, 2026

A soul-warming dish that pairs silky creamy polenta with a slow-braised beef short rib ragù simmered in red wine and fresh tomatoes. The tender, fall-off-the-bone beef melts into a rich, velvety sauce that makes every bite unforgettable. Perfect for family gatherings or a cozy weekend dinner when you want to impress without fuss.

Prep⏱️ 100 min

Servings👥 8 servings

Difficulty📊 Medium

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🛒 Ingredients

8 servings

750 g (1.7 lb) beef short ribs, cut into pieces
300 g (1¾ cups) coarse polenta or cornmeal
1 liter (4 cups) hot beef stock
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 garlic cloves, minced
3 ripe tomatoes, peeled, seeded and diced
½ cup (125 ml) dry red wine
½ cup (125 ml) tomato passata
1 bay leaf
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and freshly ground black pepper
Freshly grated Parmesan to serve

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Pat the short ribs dry and season with lemon juice, salt, and pepper. Let them rest for 15 minutes.
2
Heat olive oil in a pressure cooker over high heat. Brown the beef pieces on all sides until deeply golden, about 3–4 minutes per side.
3
Add the onion and garlic, stir and cook for 2 minutes until softened. Add the bay leaf and pour in 500 ml of hot beef stock.
4
Lock the pressure cooker lid and cook over low heat for 30 minutes after it reaches full pressure. Release the pressure naturally, then remove the meat.
5
Shred the beef, discarding the bones. Return the shredded meat to the pot along with the diced tomatoes, red wine, and tomato passata. Simmer uncovered for 20 minutes until the sauce thickens.
6
For the polenta, bring the remaining stock and butter to a boil in a large saucepan. Gradually whisk in the polenta in a thin stream. Cook over low heat, stirring constantly, for 20–25 minutes until thick and creamy.
7
Pour the polenta into a buttered 20 x 30 cm (8 x 12 inch) baking dish and smooth the surface. Spoon the beef ragù generously on top and serve immediately with Parmesan.

💡 Chef's Tip

Make the ragù a day ahead — the flavors deepen beautifully overnight. For extra creaminess, stir a generous handful of grated Parmesan and a knob of butter into the polenta off the heat just before serving.