Braised Beef Short Ribs with Parmesan Polenta and Roasted Carrots Recipe

Chef Jeff Fell has recently shared his go-to Braised Beef Short Ribs with Parmesan Polenta & Roasted Carrots recipe with us. We hope you give this easy, comforting meal a try!

Few dishes capture comfort like braised short ribs. The aroma of slow-cooked beef, rich sauce, and creamy polenta creates that unmistakable feeling of a meal worth slowing down for. For this version, I used Fischer Farms bone-in short ribs — a mix of one single-bone and one double-bone cut — to showcase the versatility Fischer Farms offers chefs and home cooks alike. Watch a video of my quick preparation of this dish here!

Shop from the complete selection of Fischer Farms Short Ribs here

Why Fischer Farms

Fischer Farms out of Jasper, Indiana, is a name I trust when I want consistent marbling and ethical sourcing. Their beef cooks clean, holds moisture beautifully, and delivers that signature deep flavor you only get from premium, Midwest-raised cattle. Fischer Farms custom-cuts their short ribs, allowing you to order exactly what you need — whether that’s a single bone for elegant individual plating, a hearty double bone for a show-stopping presentation, or any other configuration to match your menu. For this recipe, I used one single and one double bone to highlight the versatility of their cut options and how beautifully both perform in a slow braise.

The Recipe

Braised Short Ribs

Serves: 4 Prep Time: 20 minutes Cook Time: 2½–3 hours

Ingredients

· 4–5 Fischer Farms bone-in short ribs (mix of single- and double-bone)

· Single bone product 12811, double bone 12812

· Kosher salt and black pepper, to taste

· 2 Tbsp avocado or vegetable oil

· 1 large onion, chopped

· 2 carrots, chopped

· 2 celery stalks, chopped

· 3 garlic cloves, smashed

· 2 Tbsp tomato paste

· 1 cup dry red wine (optional — adds depth)

· 2 cups beef stock

· 2 sprigs fresh thyme

· 1 bay leaf

Method

1. Preheat your oven to 325°F (160°C).

2. Pat ribs dry and season liberally with salt and pepper.

3. Heat oil in a large Dutch oven over medium-high heat. Add the ribs and sear on all sides until deep brown (about 2–3 minutes per side). Remove and set aside.

4. In the same pot, add onion, carrots, and celery. Sauté until softened and lightly caramelized. Add garlic and tomato paste, cooking until the paste darkens slightly.

5. Pour in red wine to deglaze the pot, scraping up the browned bits. Reduce by half.

6. Return the short ribs to the pot. Add beef stock, thyme, and bay leaf. The liquid should come about ¾ up the sides of the ribs.

7. Bring to a gentle simmer, then cover the Dutch oven with its lid and transfer to the preheated oven.

8. Braise for 2½–3 hours, or until the meat is tender and pulls away easily from the bone.

9. Remove ribs and strain the braising liquid. Skim off any excess fat and reduce the liquid on the stovetop until slightly thickened.

10. Optional: Return ribs to the pot with reduced sauce and place under the broiler for 5–7 minutes to glaze and caramelize the surface.

🥩Other Fischer Farms Short Rib varieties: Korean Short Ribs, 3 Bone Plate, 4 Bone Plate, Boneless 6oz Pieces 

Creamy Parmesan Polenta

A smooth, nutty base that complements the richness of the short ribs.

Ingredients

· ½ cup polenta

· 1 ½ cup beef stock (or braising liquid for extra flavor)

· ¼ cup grated Parmesan cheese

· Salt & black pepper, to taste

Method

1. In a small saucepan, bring the beef stock to a simmer.

2. Slowly whisk in the polenta. Lower the heat and cook, stirring occasionally, until thick and creamy (about 15–20 minutes).

3. Remove from heat, stir in Parmesan, and season to taste. For extra richness, finish with a small knob of butter or a drizzle of truffle oil.

Roasted Carrots

Simple, earthy, and naturally sweet — they round out the dish without overpowering it.

Ingredients

· 6–8 carrots, peeled and cut lengthwise

· 1–2 Tbsp olive oil

· Salt & pepper, to taste

Method

Preheat oven to 400°F (205°C). Or toss in oven while ribs are cooking.

11. Toss carrots with olive oil, salt, and pepper on a baking sheet.

12. Roast for 20–25 minutes, turning halfway through, until caramelized and tender.

Plating It All Together

Spoon a layer of creamy polenta onto the plate. Top with one Fischer Farms short rib (single or double bone, depending on your portion). Add roasted carrots alongside, then drizzle the reduced braising liquid over everything. Garnish with microgreens, thyme leaves, or shaved Parmesan for a final touch.

Final Thoughts

There’s something timeless about this combination — tender short ribs, creamy polenta, and sweet roasted carrots. It’s a dish that bridges rustic and refined, made even better by sourcing locally through Fischer Farms. Whether you’re cooking for family or friends, start with quality beef — raised with care and consistency — and let time and technique do the rest.