Braised Short Rib

Braised Short Rib Ragu w/ Polenta

With port wine to elevate the incredibly tender Braised Short Rib, topped with creamy polenta and mascarpone cheese this is a for sure show stopper of a meal!

by Frank LaMark – PrimoItalians.blog

Braised Short Rib

Braised Short Rib Ragu with Polenta

Frank LaMark
Course Main Course
Cuisine Italian


  • Slow cooker


For the Ragu

  • 2 tablespoons olive oil
  • 3 1/2 LBS Boneless Short Ribs
  • Sea Salt & Black Pepper
  • 1 LG Yellow Onion
  • 1 LG Celery Stalk
  • 1 LG Carrot
  • 1 Tablespoon Tomato paste
  • 2 Cloves Garlic
  • 2 sprigs fresh thyme
  • 3/4 cup Port Wine
  • 1 can crushed tomatoes

For the Polenta

  • 1 tablespoon butter
  • 4 cups whole milk
  • 2 cups 1/2 and 1/2 milk
  • 3 cloves roasted garlic See separate recipe in this website for roasted garlic
  • 2 cups Polenta
  • 1 1/2 teaspoons sea salt
  • 1 cup parmesan cheese grated
  • 1/2 cup Mascarpone cheese


For the Ragu

  • heat a large no-stick or cast-iron skillet over medium-high heat.
    Season ribs with salt and pepper to coat, and brown meat in batches on all sides until golden brown.
    Transfer meat to a 5- to 6-quart slow cooker. To the skillet, add the onion, carrot and celery, seasoning with salt and pepper. Sauté the vegetables until soft, about 4 minutes. Add tomato paste and stir into the vegetables until caramelized, about 2 minutes. Next, add the wine and stir with a wooden spoon or spatula, scraping up any browned bits from skillet. Allow the sauce to reduce by 1/3 before transferring to the slow cooker, about 6 minutes
    Add the tomatoes and thyme followed by a pinch of salt and pepper. Cover and cook on high heat until meat is fork-tender, 6 hours.
    Using a slotted spoon, transfer meat to a cutting board. Using a ladle or large spoon, skim fat from cooking liquid and discard. With two forks, shred meat and return to cooking liquid.

For the Polenta

  • Melt the butter in a medium saucepan over medium-high heat.
    Add the milk, half & half, garlic, polenta and salt to the pot and stir continuously until the polenta becomes thick and creamy, 10-12 minutes.
    Add additional milk if the mixture thickens too quickly.
    Add the grated Parmesan and mascarpone and continue stirring until the cheese has melted into the polenta.
    Remove from the heat and serve immediately, smothered in the short rib ragu.





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