simplest red wine braised short ribs with creamy polenta

A recipe for the easiest braised beef short ribs with garlic, herbs and red wine — tender, delicious meat over creamy Parmesan polenta.

For months now, I’ve been wanting to share this incredibly simple method for making red wine braised short ribs, a recipe that requires just four main ingredients and an oven.

But every single time I’ve cooked them my family magically made them disappear before I could take a photo to show you!

So here is the recipe, finally. I think this might be the best way to cook oven-braised beef short ribs ever.

The results are delicious, and the process is as unfussy as it gets.

Making braised short ribs isn’t necessarily difficult.

Depending on how they’re made, the cooking process can involve multiple steps, including either searing on top of the stove or over high heat on a grill, then hours of braising in the oven or on the stovetop.

It’s easy to make super-tender and tasty braised short ribs in the oven.

I usually prefer to use a Dutch oven for braising meat. It’s how I make one of my other favorite slow-cooked beef dishes, French slow-cooked beef stew with red wine.

But for these short ribs, a rectangular baking dish or small roasting pan actually works perfectly — it just has to be large enough that the ribs can lay flat and remain mostly submerged in the braising liquid.

Choose one that’s 14 inches long by 11 inches wide.

The savory juices and tender meat are so good over creamy, cheesy polenta. You can also shred the beef and use as a filling for pot pie, ravioli, or some killer tacos.

What makes these baked beef short ribs so easy to make?

• The meat doesn’t need to be marinated ahead of time.
• The short ribs sear and then braise entirely in the oven, making clean up so much easier.
• In addition to the meat, all you need to make this recipe is red wine, garlic, fresh herbs and salt and pepper. Keeping it simple allows the beefy flavor of the short ribs to shine.

The best red wines for braising short ribs are full-bodied varieties like zinfandel or malbec, or use an inexpensive blend from Cotes-du-Rhone or Bordeaux.

My favorite tools and ingredients to make braised short ribs:

For great texture and flavor, I love to use organic whole-grain cornmeal to make polenta.

A small heavy-duty roasting pan is versatile for so many uses in the kitchen – it’s perfect for braising meats, roasting vegetables, fish and chicken.