Balsamic Braised Short Ribs with Creamy Pecorino Polenta recipe provided by the Certified Angus Beef® brand.

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Balsamic Braised Short Ribs with Creamy Pecorino Polenta

Serves 4-6
Cuisine: American
Category: Roasts
Extraordinary balsamic braised short ribs with a rich sauce served atop creamy pecorino polenta. Delight your family and friends with this hearty beef dinner recipe.
Prep Time
20 mins
Other Time
1 day
Cook Time
3 hrs 45 mins
Total Time
1 day 4 hrs 5 mins
  • 4 pounds Certified Angus Beef ® bone-in short ribs, about 4-6 pieces
  • 3 1/2 teaspoons kosher salt, divided
  • 1 1/2 teaspoons black pepper, divided
  • 1/2 cup polenta
  • 1 1/2 cups water
  • 1 teaspoon canola oil
  • 2 carrots, peeled and diced
  • 1 onion, diced
  • 1 bulb of fennel, diced
  • 2 cloves garlic, chopped
  • 2 teaspoons anchovy paste
  • 1 tablespoon tomato paste
  • 3 cups low-sodium beef broth
  • 1/3 cup balsamic vinegar
  • 2 bay leaves
  • 1 cup whole milk
  • 1/2 cup grated pecorino cheese
  • 1 tablespoon butter
  1. The day before cooking the short ribs, season them all over with 2-teaspoons salt and 1-teaspoon pepper. Place them on a rack over a sheet pan, plastic-wrap and refrigerate. Soak the polenta in water overnight in the refrigerator.
  2. Preheat oven to 325°F163°C. In a large, high-sided pan or Dutch oven heat oil over medium-high heat, sear short ribs on two sides until browned. Remove from pan, set aside on a clean plate and reduce heat to medium.
  3. Add carrots, onion, fennel and garlic, cook for about 3 minutes, stirring occasionally. Stir in anchovy paste, tomato paste, 1-teaspoon salt5 g salt and 1/2-teaspoon pepper1 g pepper, cook 2 more minutes. Stir in stock, vinegar and bay leaves. Bring to a boil, turn off heat, return ribs to pot, cover and place in oven. Braise for 3 hours or until short ribs are fork tender.
  4. While short ribs are cooking, pour polenta and soaking water into a saucepan, add milk and bring to a simmer. Turn heat to low and continue to cook, stirring frequently for about 30 minutes or until polenta is creamy with little to no gritty texture. Whisk in pecorino, butter and remaining 1/2-teaspoon salt. Set aside and keep warm.
  5. When short ribs are fully cooked remove from oven, set short ribs aside on a clean plate and strain braising liquid into a saucepan. Bring saucepan to a gentle simmer and reduce braising liquid to 1-cup.
  6. Spoon polenta on to a platter, top with short ribs and spoon some sauce over short ribs.
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