braised short ribs over polenta with mascarpone

Name: Braised Short Ribs Over Polenta With Mascarpone
Prep time: 15 min
Cook time: 3 h 30 min
Yield: 6
Cuisine: American
Ingredients: 12 bone-in beef short ribs; olive oil; salt; 1 large onion, coarsely chopped; 2 large carrots, coarsely chopped; 3 stalk(s) celery, coarsely chopped; 8 ounce(s) Cremini mushrooms, sliced; 6 clove(s) garlic; 1 1/2 cup(s) tomato paste; 1 tablespoon(s) Italian herb Better Than Bouillon beef soup base; 2 cup(s) dry red wine; 1/2 cup(s) sugar; 2 bay leaves; 1 thyme and rosemary bundle tied with butchers twine; 1/4 cup(s) sherry vinegar; ## POLENTA; 6 cup(s) milk; 1 cup(s) heavy cream; 3 clove(s) garlic, minced; 2 tablespoon(s) fresh rosemary, chopped; salt; 2 1/2 cup(s) instant polenta; 3 tablespoon(s) butter; 1 cup(s) freshly grated Parmesan; 1/2 cup(s) mascarpone cheese; 1 medium lemon, zested

1 Pinch 1 Photo

barbara lentz

beulah, MI

Updated on Oct 27, 2025

Be patient, this recipe takes a while, but it's worth it.

Rate

prep time 15 Min

cook time 3 Hr 30 Min

method Bake

yield 6 serving(s)

Ingredients

12 bone-in beef short ribs
olive oil
salt
1 large onion, coarsely chopped
2 large carrots, coarsely chopped
3 stalks celery, coarsely chopped
8 ounces Cremini mushrooms, sliced
6 cloves garlic
1 1/2 cups tomato paste
1 tablespoon Italian herb Better Than Bouillon beef soup base
2 cups dry red wine
1/2 cup sugar
2 bay leaves
1 thyme and rosemary bundle tied with butchers twine
1/4 cup sherry vinegar
POLENTA
6 cups milk
1 cup heavy cream
3 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
salt
2 1/2 cups instant polenta
3 tablespoons butter
1 cup freshly grated Parmesan
1/2 cup mascarpone cheese
1 medium lemon, zested

How To Make braised short ribs over polenta with mascarpone

Step 1

Preheat the oven to 375 degrees. In a large Dutch oven, add some olive oil. Season the ribs with salt and brown on all sides. Get a nice crust on them. Remove and set aside.

Step 2

Place the onion, carrot, celery, mushrooms, and garlic in a food processor. Process scraping down the sides until it's a thick paste.
Step 3

Pour the mixture into the beef fat in the Dutch oven. Season it well with salt. Cook on medium-high high, stirring often for about 20 minutes, until the paste is browned and brown bits are formed on the bottom of the pan.
Step 4

Add the tomato paste and Better than Beef Italian Herb bouillon. Decrease the heat and cook for another 10 minutes.
Step 5

Pour in the wine and scrape all the bits up from the bottom of the pot.
Step 6

Add the sugar, thyme/rosemary bundle, and bay leaves. Place the ribs back into the pot and add water to cover the ribs.
Step 7

Cover the pot and place it in the oven, and braise for 2 1/2 hours. Check every 30 minutes to make sure the ribs are covered with liquid, stirring the ribs. Add more water if needed.
Step 8

Remove the Dutch oven from the oven and place it on the stove. Remove the lid and cook longer if the sauce is too runny. Stir in the vinegar and remove the bay leaves and thyme/rosemary bundle.
Step 9

To make the polenta, combine the milk, heavy cream, rosemary, garlic, and salt together and bring to a boil.
Step 10

Reduce to a simmer and slowly whisk in the polenta until smooth and porridge-like.
Step 11

Remove from the heat. Whisk in the butter, Parmesan cheese, and mascarpone. Whisk until the cheese has melted. Add the lemon zest and mix well.
Step 12

Plate the polenta and add a couple of short ribs and spoon the sauce over top.
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