4 from 1 vote
Beef Short Ribs with Polenta and Sauteed Greens
Beef Short Ribs with Polenta and Sauteed Greens #SundaySupper
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Course: Main Dishes
Servings: 6 servings
Author: Cynthia Rusincovitch
For Short Ribs
  • 3-4 lbs beef short ribs, fat trimmed off
  • 3 tbps olive oil (enough to cover the bottom of your pot)
  • 1 whole onion, diced
  • 4 cloves garlic, minced
  • 1 whole leek, white and light green parts
  • 1 cup red wine, dry
  • 6 cups beef broth
  • 3 tbsp tomato paste
  • 16 oz mushrooms
  • 1 tbsp dried thyme
  • Kosher Salt and Fresh Black Pepper
For Polenta
  • 2-3 cups water
  • 1 cup polenta
  • 2 cups milk
  • 3 tbsp butter
  • Kosher Salt and Fresh Black Pepper
Sauteed Greens
  • 2-3 whole shallots, peeled and sliced into rings
  • 1 bunch greens, like kale or chard rinsed with stems removed and cut into bite sized pieces
  • 1 clove garlic, minced
  • 1/4 cup chicken or vegetable broth
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp olive oil
  • Kosher Salt and Fresh Black Pepper
  1. Preheat oven to 400 degrees. Trim short ribs of any excess fat and sprinkle with salt and pepper. Lay them in a sheet pan and cook them in the oven for 15-20 minutes until brown on the outside and the fat has began to render from the beef. Remove from oven and reduce temperature to 300 degrees.
  2. While the short ribs are in the oven, heat olive oil in a large dutch oven or heavy pot over medium heat. When oil is shimmering but not smoking, add onions. mushrooms and sliced leeks. Cook until the onions begin to turn transleucent, 4-5 minutes. Add 1 tbsp salt and black pepper to taste. Add minced garlic and cook for an additional minute, stirring often to prevent the garlic from burning.
  3. Add beef broth and red wine to the onion mixture. Whisk in tomato paste until it is dissolved. Mix in thyme. Add short ribs to the mixture, cover and put back in the oven for 2 hours, or until meat is extremely tender.
  4. About 30 minutes before ribs are done cooking. Heat 2 cups of water and 2 cups of milk and 3 tbsps of butter in a medium sized pot. Add 1 tsp salt and pepper to taste. When liquid is boiling, slowly whisk in 1 cup of polenta. Continue stirring until the mixture begins to thicken, 2-3 minutes. Reduce heat to low and cook for 30-40 minutes, until grains are swollen and taste cooked, not raw. If polenta starts to get too thick, add 1/2 cup of water at a time to keep it soft enough to stir.
  5. When beef short ribs are done cooking, remove the dutch oven from the oven, uncover it, and sit it over medium heat on the stove. Remove short ribs to a plate. Skim any fat off the top of the sauce and then allow it to reduce by 1/3 on the stove while you finish cooking the polenta and greens.
  6. Heat 2 tbsps olive oil in a sautee pan over medium heat. When oil it hot, add shallots and cook for 2-3 minutes stirring often. Add minced garlic and cook an additional minute, stirring often to prevent burning. Stir in red pepper flakes. Add greens and broth. Stir and cover the pot for 2 minutes to allow greens to soften. Remove lid, and use tongs to turn greens in the pan until all are wilted and the liquid has evaporated.
  7. Add short ribs back to the pan sauce that has reduced on the stove.
  8. Assemble each plate with polenta, top with short ribs, add mushroom and leeks from the pan sauce and spoon sauce over the ribs. Serve sauteed greens on the side. Enjoy!