Better Braised Beef Short Ribs (w. Creamy Polenta)
BETTER Braised Beef Short Ribs (w. Creamy Polenta) is a medium American recipe that serves 6. 620 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 1 hr | Cook: 5 hrs 2 min | Total: 6 hrs 32 min
Cost: $67.71 total, $11.28 per serving
Ingredients
- 5.5 lb Beef Short Ribs (bone‑in, trimmed)
- 2 tablespoon Neutral Oil (high smoke point (vegetable or canola))
- 2 tablespoon Kosher Salt (for heavy seasoning of ribs)
- 1000 g Yellow Sweet Onions (about 3‑4 large onions, medium dice)
- 24 g Garlic (about 6‑7 large cloves, pressed)
- 2 tablespoon Olive Oil (extra virgin, for sautéing onions)
- 50 g Worcestershire Sauce
- 50 g Tomato Paste
- 42.5 g Demi‑Glace (store‑bought, reduced meat stock)
- 900 g Guinness Stout (approximately 900 ml)
- 1000 g Beef Stock (store‑bought, low sodium)
- 28 g Powdered Gelatin (four envelopes, unflavored)
- 4 sprig Fresh Thyme Sprigs
- 2 leaf Bay Leaves
- 300 g Polenta (Medium‑Grind Cornmeal) (uniform medium grain, no coarse kernels)
- 1200 g Whole Milk
- 7 g Salt (for polenta)
- 115 g Unsalted Butter (cut into cubes)
- 100 g Parmesan Cheese (freshly grated)
Instructions
Season and Cure the Ribs
Pat the short ribs dry, drizzle with a little neutral oil, then liberally coat each piece with kosher salt (about a three‑finger pinch per rib). Let them sit on the counter for 20 minutes to draw out moisture and enhance flavor.
Time: PT20M
Oven‑Sear the Ribs
Place the seasoned ribs on a sheet tray and roast in a pre‑heated 500°F oven for 10‑15 minutes, until the exterior is deeply browned and the outer fat has rendered.
Time: PT15M
Temperature: 500°F
Prepare Aromatics
While the ribs sear, dice 1 kg of yellow sweet onions into medium pieces (about 3‑4 large onions) and press 24 g of garlic (6‑7 cloves).
Time: PT15M
Caramelize Onions & Garlic
Heat 2 Tbsp olive oil in the heavy‑bottom pot over medium heat. Add the onions, garlic, and a pinch of salt. Stir every 2 minutes and cook for about 20 minutes until the onions reach a medium‑brown caramelization (about 6/10).
Time: PT20M
Deglaze and Build the Braising Base
Add a couple of tablespoons of water, scrape the browned bits from the pot, and repeat the water deglaze 3‑4 times over the next 5 minutes. Then add 50 g Worcestershire sauce, cook for 30 seconds, followed by 50 g tomato paste, stirring for 1 minute.
Time: PT5M
Add Liquids and Aromatics
Stir in 42.5 g demi‑glace, 900 g Guinness stout, 1000 g beef stock, and 28 g powdered gelatin. Toss in 4 thyme sprigs and 2 bay leaves. Bring the mixture to a gentle simmer.
Time: PT5M
Braise the Ribs
Return the seared short ribs to the pot, submerging them partially in the liquid. Cover the pot with a lid placed slightly ajar and transfer to a pre‑heated 275°F oven. Braise for 3 to 3½ hours, until the meat is tender but still holds together.
Time: PT3H30M
Temperature: 275°F
Cool and Refrigerate
Remove the pot from the oven and let it sit at room temperature for 90 minutes. Then place the pot in the refrigerator overnight to let the fat solidify and the flavors meld.
Time: PT1H30M
Defat the Sauce
The next day, lift off the solidified fat layer with a spoon. Return the pot to medium heat, skim any remaining surface fat with a ladle, and discard.
Time: PT10M
Reduce the Braising Liquid
Increase heat to medium‑high and reduce the sauce by about 75% (approximately 20‑30 minutes) until it becomes thick and glossy.
Time: PT25M
Toast the Polenta
In a deep non‑stick pan over medium‑high heat, add 300 g polenta and toast, stirring constantly, for about 3 minutes until fragrant like popcorn.
Time: PT3M
Cook the Polenta
Gradually whisk in 1200 g whole milk and 7 g salt. Bring to a gentle simmer; cook for 3‑4 minutes while stirring to avoid lumps. Reduce heat to low and continue stirring every 2‑3 minutes for another 10 minutes until the grains are swollen and the mixture resembles thick scrambled eggs.
Time: PT13M
Finish the Polenta
Stir in 115 g butter until melted, then fold in 100 g grated Parmesan cheese. Keep on low heat just until the cheese melts; do not boil.
Time: PT2M
Reheat Short Ribs in Sauce
Place the cooked short ribs back into the reduced sauce, ensuring they are fully submerged. Warm over low heat for about 5 minutes.
Time: PT5M
Plate and Serve
Spoon a generous portion of creamy Parmesan polenta onto each plate, top with two short ribs, and ladle over the caramelized onion‑Guinness sauce. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 30 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Milk, Butter, Parmesan cheese, Gluten (beer)
Ingredient Substitutions
- Instead of Beef Short Ribs: Beef chuck, cut into 3‑4 oz chunks
- Instead of Neutral Oil: Canola oil, Grapeseed oil
- Instead of Kosher Salt: Sea salt
- Instead of Yellow Sweet Onions: White onions
- Instead of Garlic: Garlic paste
- Instead of Olive Oil: Canola oil
- Instead of Worcestershire Sauce: Soy sauce (use half the amount)
- Instead of Tomato Paste: Tomato purée
- Instead of Demi‑Glace: Beef bouillon concentrate (use half the amount)
- Instead of Guinness Stout: Red wine, Coca‑Cola (non‑alcoholic version)
- Instead of Beef Stock: Chicken stock, Vegetable stock
- Instead of Powdered Gelatin: Agar‑agar (use less)
- Instead of Fresh Thyme Sprigs: Dried thyme (1/2 tsp)
- Instead of Bay Leaves: Dried oregano (1/4 tsp)
- Instead of Polenta (Medium‑Grind Cornmeal): Regular cornmeal (increase water 20% and cook 20‑40% longer)
- Instead of Whole Milk: Half‑and‑half, Unsweetened almond milk (for dairy‑free, adjust salt)
- Instead of Salt: Kosher salt
- Instead of Unsalted Butter: Margarine, Olive oil (use less)
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
Equipment Needed
- Sheet Tray
- Heavy‑Bottom Pot (6‑quart Dutch oven)
- Oven
- Chef Knife
- Cutting Board
- Wooden Spoon
- Ladle
- Metal Whisk
- Measuring Spoons
- Grater
- Stove Top
- Refrigerator
Critical Steps — Do Not Skip
- Oven‑sear the ribs
- Caramelize onions and garlic
- Braise the ribs low and slow
- Reduce the braising liquid
- Toast and cook the polenta
- Reheat short ribs in sauce
Chef Tips from the Video
- Render the fat on the ribs in the oven; this creates a crisp exterior and prevents a soggy braise.
- Deglazing with water multiple times extracts maximum flavor from the caramelized onions.
- Gelatin adds a luxurious mouthfeel without making the sauce overly thick.
Troubleshooting
Ribs are tough and not falling apart.
Increase braising time by 30‑45 minutes and ensure the oven temperature stays at 275°F.
Sauce is too thin after reduction.
Continue reducing over medium‑high heat until it coats the back of a spoon; add a pinch more gelatin if needed.
Polenta is lumpy.
Whisk the cornmeal into the milk gradually and keep stirring; use a fine‑mesh sieve to sift the polenta before toasting.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze the braised ribs and sauce separately for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Braise the short ribs a day ahead and refrigerate; the flavors improve.
- The reduced sauce can be made up to 3 days in advance and reheated gently.
- Polenta can be prepared ahead, cooled, and reheated with a splash of milk.
Frequently Asked Questions
What is the cultural significance and history of braised beef short ribs in American comfort cuisine?
Braised short ribs have long been a staple of American comfort food, tracing back to early 20th‑century Midwestern cooking where tough cuts were slowly cooked to become tender. The method reflects a tradition of maximizing flavor and value from inexpensive cuts, turning them into hearty, family‑style meals.
What are the traditional regional variations of braised short ribs in the United States?
In the South, short ribs are often braised with tomatoes, brown sugar, and barbecue sauce. In the Midwest, a classic preparation uses red wine and herbs. The recipe featured by YouTube channel Brian Lagerstrom blends a Midwest‑style beef stock with Irish Guinness for a unique twist.
How is braised beef short ribs traditionally served in American home cooking?
Traditionally, the ribs are served on a bed of mashed potatoes, rice, or creamy polenta, with the reduced braising liquid spooned over the top. It is often accompanied by a simple green vegetable such as sautéed greens or a salad.
What occasions or celebrations is braised beef short ribs traditionally associated with in American culture?
Braised short ribs are popular for holiday meals like Thanksgiving or Christmas, as well as for weekend family gatherings and pot‑luck dinners because the dish can be made ahead and reheated without losing quality.
How does braised beef short ribs fit into the broader American comfort food tradition?
The dish embodies the American comfort food ethos of turning a tough, inexpensive cut into a melt‑in‑the‑mouth centerpiece through slow cooking, rich sauces, and hearty sides like polenta, delivering both flavor and nostalgia.
What are the authentic traditional ingredients for braised short ribs versus acceptable substitutes?
Traditional ingredients include bone‑in short ribs, beef stock, aromatics like onions and garlic, and a dry‑aged wine or stout. Acceptable substitutes are beef chuck for the meat, red wine for Guinness, and store‑bought demi‑glace or beef bouillon for the reduced stock.
What other American dishes pair well with braised beef short ribs and Parmesan polenta?
Pairs nicely with roasted root vegetables, sautéed kale, a crisp green salad with vinaigrette, or a simple apple‑cabbage slaw that cuts through the richness.
What makes braised beef short ribs with creamy Parmesan polenta special or unique in American cuisine?
The combination of Guinness‑infused braising liquid, gelatin‑thickened sauce, and a buttery, cheese‑enriched polenta creates a layered depth of flavor and texture rarely found together in everyday American meals.
What are the most common mistakes to avoid when making braised beef short ribs with creamy Parmesan polenta?
Common errors include searing the ribs at too low a temperature (resulting in poor fat rendering), under‑caramelizing the onions (which reduces flavor), and over‑cooking the polenta (making it gritty). Follow the timing and temperature cues in the recipe for best results.
Why does this braised short ribs recipe use gelatin instead of simply reducing the stock further?
Gelatin adds a silky, glossy body to the sauce without requiring excessive reduction, which can concentrate salt and bitterness. It mimics the mouthfeel of restaurant‑style braises that often use bone‑based stocks rich in natural gelatin.
Can I make braised beef short ribs ahead of time and how should I store them?
Yes, the ribs can be braised a day ahead, cooled, and refrigerated overnight. The solidified fat should be removed before reheating; store the sauce and meat in separate airtight containers for up to 3 days, or freeze for up to 2 months.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on detailed, step‑by‑step home cooking tutorials that emphasize technique, flavor development, and making restaurant‑quality dishes accessible to everyday cooks.
How does the YouTube channel Brian Lagerstrom's approach to American comfort cooking differ from other cooking channels?
Brian Lagerstrom combines scientific explanations with practical tips, often using precise temperature controls and ingredient sourcing advice, whereas many other channels rely on more casual, less measured methods.
Last updated: September 2, 2026
