Cherry-Braised Short Ribs Polenta (Printable)

Short ribs slow-cooked with cherries, paired with creamy herbed polenta.

# Ingredient list:

→ For the Short Ribs

01 - 3 lbs bone-in beef short ribs
02 - 1 tablespoon kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
05 - 1 large yellow onion, finely chopped
06 - 2 medium carrots, peeled and diced
07 - 3 garlic cloves, minced
08 - 1 cup dry red wine
09 - 2 cups beef stock
10 - 1 cup sweet cherries, pitted and halved
11 - 2 tablespoons tomato paste
12 - 2 sprigs fresh thyme
13 - 1 bay leaf

→ For the Herbed Polenta

14 - 3 cups water
15 - 1 cup whole milk
16 - 1 cup polenta (cornmeal)
17 - 2 tablespoons unsalted butter
18 - 0.5 cup grated Parmesan cheese
19 - 2 tablespoons finely chopped fresh parsley
20 - 1 tablespoon finely chopped fresh chives
21 - Salt and pepper, to taste

# Step-by-Step Guide:

01 - Pat short ribs dry and season generously with kosher salt and black pepper on all sides.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown short ribs in batches until deeply caramelized, about 3 minutes per side. Transfer to a plate.
03 - Lower heat to medium. Add chopped onion and diced carrots. Cook until vegetables are softened, stirring occasionally, about 5 minutes.
04 - Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant.
05 - Pour in red wine and scrape up any browned bits from the pan. Simmer for 3 minutes. Add beef stock, cherries, thyme sprigs, and bay leaf.
06 - Return short ribs to the pot, ensuring they are mostly submerged. Bring to a gentle simmer, cover, and braise for 2.5 hours, or until meat is fork-tender.
07 - While ribs braise, combine water and milk in a saucepan; bring to a boil. Gradually whisk in polenta. Reduce heat to low and cook, stirring frequently, for 25 minutes until thick and creamy.
08 - Stir in butter, Parmesan cheese, parsley, and chives. Adjust seasoning with salt and pepper.
09 - Spoon herbed polenta onto plates, top with braised short ribs and cherry sauce. Garnish with additional fresh herbs if desired.

# Expert Advice:

01 -
  • Uses ordinary grocery ingredients cherries elevate everything
  • Impressive enough for guests yet mostly hands-off
  • Soul-warming and feeds a crowd
  • The sweet and savory mix always wows
  • The succulent ribs and polenta combo keeps everyone coming back
02 -
  • Rich in protein and iron
  • Naturally gluten free except the polenta read labels for cross-contamination
  • Sauce gets even deeper flavor after a night in the fridge
  • Cherries and red wine lift the dish from everyday beef stew to something truly memorable. My favorite trick is to use a mix of fresh and dried cherries if you run low on one the texture is unmatched.
03 -
  • Allow your sauce to reduce longer for a thicker more luxurious finish
  • Use a wooden spoon to scrape up every bit from the pan after browning
  • Layer in rosemary sprigs early then fish them out before serving for subtle herby notes
  • Do not rush the browning step each caramelized bit boosts richness
  • Never skip skimming fat from the finished sauce for a clean silky result

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