Balsamic Glazed Short Ribs over Creamy Polenta

Balsamic Glazed Short Ribs over Creamy Polenta is a luxurious comfort dish rooted in slow-cooked traditions and rustic Italian-inspired flavors. Short ribs have long been prized for their rich marbling and ability to transform into fork-tender perfection when braised slowly. Paired with creamy polenta—a staple of Northern Italian cuisine—this dish reflects the beauty of simple ingredients elevated through time and technique.

The short ribs are slowly cooked until meltingly tender, then finished with a glossy balsamic glaze that adds depth, gentle sweetness, and acidity. As the glaze reduces, it coats the meat in a rich, savory sheen that balances the ribs’ natural richness. The polenta, cooked low and slow until smooth and creamy, provides a comforting base that absorbs the sauce and enhances every bite with its mild, buttery flavor.

Balsamic Glazed Short Ribs over Creamy Polenta is ideal for special dinners, holidays, or cozy evenings when slow food takes center stage. The contrast of tender meat, silky polenta, and bold glaze creates a deeply satisfying and elegant meal. This dish celebrates patience in cooking and delivers restaurant-quality comfort right at the home table.

Balsamic Glazed Short Ribs over Creamy Polenta

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Balsamic Glazed Short Ribs over Creamy Polenta is a luxurious comfort dish rooted in slow-cooked traditions and rustic Italian-inspired flavors. Short ribs have long been prized for their rich marbling and ability to transform into fork-tender perfection when braised slowly. Paired with creamy polenta—a staple of Northern Italian cuisine—this dish reflects the beauty of simple ingredients elevated through time and technique.

The short ribs are slowly cooked until meltingly tender, then finished with a glossy balsamic glaze that adds depth, gentle sweetness, and acidity. As the glaze reduces, it coats the meat in a rich, savory sheen that balances the ribs’ natural richness. The polenta, cooked low and slow until smooth and creamy, provides a comforting base that absorbs the sauce and enhances every bite with its mild, buttery flavor.

Balsamic Glazed Short Ribs over Creamy Polenta is ideal for special dinners, holidays, or cozy evenings when slow food takes center stage. The contrast of tender meat, silky polenta, and bold glaze creates a deeply satisfying and elegant meal. This dish celebrates patience in cooking and delivers restaurant-quality comfort right at the home table.

• Total Time: 4-6 hours
• Yield: 6-8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 4 to 5 lb. bone-in beef short ribs, about 3 inches long each
• 2 tablespoons kosher salt, to taste
• 1 tablespoon olive oil
• 2/3 cup balsamic vinegar
• 1/2 cup dry red wine
• 6 garlic cloves, crushed
• 1 yellow onion, thinly sliced
• 2 tablespoons tomato paste
• 1/2 cup fresh flat-leaf parsley sprigs
• 1/4 cup lightly packed fresh parsley leaves, chopped
• 2 bay leaves
• Freshly ground pepper, to taste
• Creamy Polenta

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Instructions

1. Arrange ribs in a single layer in a ceramic or glass baking dish. Sprinkle them with the salt and cover loosely with plastic wrap. Refrigerate for at least 3 hours or overnight.
2. Remove the ribs from the refrigerator and pat dry with paper towels. In a large Dutch oven over medium heat the olive oil.  When hot, place the ribs in the pan and sear, turning once, until they develop a golden crust on both sides, about 4 minutes per side. Work in batches to avoid overcrowding.  As each batch is done, transfer it to a slow cooker.
3. Add the wine, vinegar,  onion, garlic, tomato paste,  parsley sprigs and bay leaves to the cooker and stir to combine. Cover and cook on low for 4 hours.  After 4 hours the meat should be very tender and falling off the bone. If not, re-cover and continue cooking, checking again about every 15 minutes.
4. Transfer the ribs to a platter. Discard bay leaves and parsley sprigs.
5. Skim off the fat from the surface of the cooking liquid. Transfer the cooking liquid to a saucepan, leaving the onions in the slow cooker.  Place saucepan over medium heat and simmer until reduced to about 3/4 cup.  This should take about 10 minutes. Taste and adjust the seasonings with salt and pepper.
6. Spoon about ¾ cup polenta onto a plate, top with one serving of ribs.  Spoon sauce over top.  Sprinkle with chopped parsley to serve.

• Author: Recipe Maker
• Prep Time: 10 minutes
• Cook Time: 4-6 hours
• Category: Main Dishes
• Cuisine: American Recipes