Polenta Cakes With Short Rib Ragu Recipe

Name: Polenta Cakes With Short Rib Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Short Ribs:; 4 tablespoons vegetable oil; 4 pounds bone-in beef short ribs; Kosher salt; Freshly ground black pepper; 1 yellow onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 3 garlic cloves, peeled; 1 tablespoon all-purpose flour; 2 cups red wine; 4 cups beef broth; 1 bunch fresh thyme sprigs; Polenta:; 2 cups water; 1 cup whole milk; Kosher salt; 1 cup yellow cornmeal; 1/4 cup grated Parmesan cheese; 3 ounces cream cheese, softened; 3 tablespoons vegetable oil; 1/2 cup all-purpose flour; Fresh flat-leaf parsley, for garnish

Servings: persons

Short Ribs:
4 tablespoons vegetable oil
4 pounds bone-in beef short ribs
Kosher salt
Freshly ground black pepper
1 yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, peeled
1 tablespoon all-purpose flour
2 cups red wine
4 cups beef broth
1 bunch fresh thyme sprigs
Polenta:
2 cups water
1 cup whole milk
Kosher salt
1 cup yellow cornmeal
1/4 cup grated Parmesan cheese
3 ounces cream cheese, softened
3 tablespoons vegetable oil
1/2 cup all-purpose flour
Fresh flat-leaf parsley, for garnish

1
Preheat the oven to 400u00b0F. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Season the short ribs on both sides with salt and pepper. Working in batches, add the short ribs to the pan and cook for about 4 minutes per side, until a golden brown crust forms. Transfer the short ribs to a plate and set aside.
2
Add the onion, carrots, celery, and garlic to the pan, season with salt and pepper, and cook for 4 to 5 minutes, until the vegetables are soft and caramelized. Add the flour and cook for about 1 minute, until well combined. Add the wine and cook for about 5 minutes, until the sauce thickens slightly. Place the short ribs back in the pan and add the beef broth, thyme, and enough water to cover the short ribs completely. Bring the mixture to a boil, then cover the pan and transfer to the oven. Cook for about 3 hours, until the meat is very tender.
3
Bring the water, milk, and 2 teaspoons of salt to a boil in a medium saucepan. Slowly whisk in the cornmeal, then reduce the heat to low. Cook for 15 to 20 minutes, stirring often, until the polenta thickens. Remove from the heat and stir in the Parmesan and cream cheese. Season with salt, to taste. Pour the polenta onto a large rimmed baking sheet and let cool.
4
Meanwhile, remove the beef short ribs from the pan and transfer to a cutting board. Using two forks, shred the meat into bite-size pieces. Return to the cooking liquid and keep warm.
5
Heat 1 tablespoon of vegetable oil in a medium skillet over medium heat. Form the polenta into six 2 to 3-inch round patties and dredge lightly in the flour. Working in batches, cook the polenta cakes for 4 to 5 minutes per side, adding more oil as needed, until golden brown. Transfer the polenta cakes to plates. Lift some of the short rib meat from the liquid and place over the cakes. Spoon some of the liquid over the top and garnish each plate with a sprig of fresh parsley.

1813

kcal

Calories

116

Fat

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Short Ribs:, 4 tablespoons vegetable oil, 4 pounds bone-in beef short ribs, Kosher salt, and more.

Yes, Polenta Cakes With Short Rib Ragu falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Polenta Cakes With Short Rib Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions