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Stout Braised Short Ribs over Creamy Pale Ale Polenta

5 from 1 vote
Servings 4 servings


For the Short Ribs

  • Kosher salt
  • 3 lbs beef short ribs
  • ¼ cup cornstarch
  • 1 tablespoon olive oil
  • 2 large carrots diced
  • 2 ribs celery diced
  • 1 cup diced white onion
  • 12 ounces stout beer
  • 1 cup beef broth
  • 1 sprig thyme
  • 1 sprig rosemary

For the polenta

  • 4 tablespoons butter
  • 1 cup pale ale
  • 2 cups whole milk
  • 3/4 cup dry polenta
  • 3/4 cup fresh grated parmesan reggiano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


Make the ribs:

  • 1. Preheat the oven to 325° F.
    2. Generously sprinkle salt on all sides of the ribs.
    3. Add the cornstarch to a wide bowl, toss the ribs in the cornstarch until well coated.
    4. Heat the olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides, remove from the pan, set aside.
    5. Add the carrots, celery and onions, cook until browned and starting to caramelized, about 15 minutes.
    6. Pour in the beer, scraping to deglaze the pan. Stir in the broth.
    7. Add the ribs into the pot, add the thyme and rosemary, add the lid onto the pot.
    8. Place the pot in the oven, cooking until the ribs are very tender and easily pull away from the bone, 3 to 4 hours. 
    9. Remove the ribs. Strain the sauce into a pot, removing the solids and any large pieces of fat, discard the fat.
    10. Separate the fat from the sauce, either spoon it off (it’s lighter color and will sit on top), or if making in advance, add to the fridge and allow to cool, peel the fat layer off the top and discard.
    11. Add the broth and ribs to a serving platter (add the carrots and celery to the serving platter, if desired). 

Make the polenta:

  • 1. In a pot over medium heat, melt the butter. Add the beer and milk, bring to a simmer.
    2. Whisk in the polenta. Simmer until polenta is tender and thickened, whisking occasionally, about 25 minutes.
    3. Stir in the parmesan, salt and pepper