Save Pin This Cherry-Braised Short Ribs with Herbed Polenta has everything you crave in a slow-simmered meal rich meaty short ribs meltingly tender bold red wine and tart cherries all with creamy polenta soaking up the juices. When I first served this on a brisk Sunday I watched the whole table go quiet on that first bite it is pure comfort and elegance in one pot.
I tried this for a holiday dinner to shake things up and it quickly joined our list of celebration favorites. Even my pickiest eater asked for seconds the next day.
Ingredients
- Beef short ribs: marbled and well-trimmed look for ones with some fat for richness
- Red wine: deepens the sauce try a full-bodied type like cabernet
- Fresh or frozen cherries: provide brightness and tang choose plump and juicy
- Onion and carrot: for a sweet veggie backbone pick firm and fresh
- Celery: adds aromatic savoriness look for crisp stalks
- Tomato paste: gives umami and thickens use double concentrate for best flavor
- Garlic: infuses warmth go for plump tight cloves
- Beef stock: makes the sauce luscious opt for low-sodium
- Fresh thyme and rosemary: infuse earthiness snip herbs yourself if possible
- Cornmeal for the polenta: opt for coarse stone-ground for best texture
- Milk and water: create rich and creamy polenta
- Parmesan cheese: gives the polenta depth and savory notes grate fresh if you can
- Butter: finishes both sauce and polenta for silkiness use European style for extra flavor
- Salt and black pepper: season everything choose flaky sea salt for added crunch
Instructions
- Brown the Short Ribs:
- Pat the ribs dry then season aggressively with salt and pepper. Sear them in a heavy Dutch oven over medium-high heat until every side has deep brown crusts. Move them aside as you go. Browning is crucial for intense flavor and prevents greasy sauce later.
- Build the Vegetable Base:
- In the same pot pour off most fat if needed and add diced onion celery and carrot. Sweat the vegetables gently for about ten minutes until they soften and begin to stick. Take your time here you want them translucent but not browned.
- Layer in Aromatics:
- Add tomato paste and minced garlic stirring constantly for two minutes. The paste should darken slightly and smell sweet while the garlic turns fragrant but not burnt.
- Deglaze and Simmer:
- Pour in red wine scraping up all the browned bits with a wooden spoon. Reduce the wine by about half this concentrates the flavors so do not rush it. Then add cherries herbs beef stock and nestle the seared ribs back in. Bring to a gentle simmer and cover tightly.
- Slow Cook Until Tender:
- Transfer the covered pot to a 325 degree oven. Let it gently braise for two and a half to three hours. The ribs should be fork tender and ready to fall apart.
- Make the Herbed Polenta:
- In the last hour of braising heat milk and water in a pot until steaming. Slowly whisk in cornmeal and reduce the heat. Stir constantly so it does not clump. Cook for about thirty minutes until creamy and thickened. Fold in herbs a knob of butter and the cheese at the end. Taste and adjust salt to your liking.
- Finish the Sauce:
- Remove the ribs and tent with foil. Skim extra fat from the pot and simmer the sauce to thicken it if needed. For extra smoothness whisk in a small pat of cold butter right before serving.
- Assemble and Serve:
- Spoon pillowy polenta in shallow bowls. Top each with a short rib or two. Ladle generous cherry sauce over and scatter flecks of fresh herbs for a picturesque finish. Serve piping hot.
Save Pin This recipe became our winter snowstorm tradition because the house smells out of this world as it cooks.
Storage Tips
Let leftovers cool to room temperature before transferring. Keep ribs and polenta separate in airtight containers in the fridge for up to three days. To reheat use low gentle heat and splash a little beef stock over the ribs to keep them moist. For polenta store in a shallow layer and add water or milk when reheating to restore creaminess.
Ingredient Substitutions
No fresh cherries Use frozen straight from the freezer or a handful of dried tart cherries to punch up the flavor. No red wine Swap with extra beef broth and a splash of balsamic vinegar for depth. If short ribs are not available use well-marbled chuck roast in large chunks.
Serving Suggestions
Round out the meal with a peppery arugula salad and a lush dry red wine. Roasted root vegetables pair beautifully and add color. For a rustic touch pile slices of crusty country bread alongside for mopping up every drop of sauce.
Cultural and Historical Context
Braised beef dishes have deep roots in European comfort food traditions. Cherries have long been paired with pork or duck in French and German kitchens and using them with beef brings unexpected brightness. This dish also nods to classic Italian polenta cara mamma style.
Seasonal Adaptations
Use fresh cherries during their peak season for the sweetest flavor In winter dried cherries work beautifully and add chewiness Swap in fresh corn during late summer and fold kernels into the polenta
Success Stories
Friends have served this at winter dinner parties with rave reviews and zero leftovers. Families love how both the ribs and polenta reheat so deliciously even days later. One reader made it as a make-ahead holiday entrée and said it was the easiest dinner she ever pulled off.
Freezer Meal Conversion
Cool ribs and sauce fully then pack separately from polenta. Freeze flat for up to three months. Thaw overnight in the fridge and rewarm gently. The flavors meld and deepen even more after freezing. For polenta stir in extra liquid until steamy and smooth before serving.
Save Pin This is truly a centerpiece dish perfect for hunkering down on chilly nights. Once you master it you will crave the fruity tang and velvet tenderness every season.
Recipe FAQs
- → What cut of beef works best for cherry-braised short ribs?
Bone-in short ribs are ideal, as they provide rich flavor and tenderness during slow braising.
- → Can I use frozen cherries for the braise?
Yes, both fresh and frozen cherries work well, as long as they are pitted and thawed if using frozen.
- → How do I create creamy polenta with fresh herbs?
Whisk cornmeal into simmering broth, then finish with chopped herbs and a touch of butter for flavor and creaminess.
- → Which herbs complement the polenta and ribs?
Thyme, rosemary, and parsley add aromatic freshness that balances the cherry and beef flavors.
- → Is this dish suitable for make-ahead preparation?
Yes, both the ribs and polenta can be cooked in advance and reheated gently for serving.
- → What wine pairs well with cherry-braised short ribs?
A robust red like Cabernet Sauvignon or Merlot enhances the savory and fruity undertones beautifully.