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Braised Short Ribs and Polenta

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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Heinen’s CARE Certified short ribs never fall short on flavor, but a slow braise in the oven and a bed of creamy polenta for serving take their hearty goodness to a new level!

Pan-seared to form a flavorful browned crust and finished in the oven with rendered rib fat and delicious herbs and veggies, this dish has the perfect blend of the meaty, creamy and comforting flavors and textures we crave when the weather gets cold.

Braised Short Ribs and Polenta

Braised Short Ribs and Polenta


For the Short Ribs

  • 2 lbs. Heinen's CARE Certified short ribs
  • 2 Tbsp. Heinen's olive oil
  • 1 yellow onion, peeled and small diced
  • 2 celery stalks, small diced
  • 2 carrots, peeled and small diced
  • 2 garlic cloves, finely minced
  • Small bunch parsley
  • 4-6 fresh thyme sprigs
  • 2 cups red wine
  • 4 cups Heinen's beef stock
  • 2 Tbsp. Heinen's tomato paste
  • Salt and pepper, to taste

For the Polenta

  • 2 Tbsp. Heinen's olive oil
  • ½ yellow onion, peeled and small diced
  • 1 garlic clove, finely minced
  • 1 cup cornmeal
  • 3 cups Heinen's chicken stock
  • ¼ cup Heinen's 24-month aged Parmigiano Reggiano, shredded
  • Salt and pepper, to taste


For the Ribs

  1.  Preheat the oven to 350°F.
  2.  Season the ribs on both sides with salt and pepper.
  3. Pour the oil into a large pot over high heat and sear the ribs on each side until browned, about 6-7 minutes per side.
  4. Set the ribs to the side and add the onions, celery, carrots and garlic to the pot.
  5. Cook with the rendered rib fat for 4-6 minutes.
  6. Add the parsley, thyme, red wine, beef stock, tomato paste, salt and pepper. Stir to combine.
  7. Place the cooked ribs back into the pot, add a lid and braise in the oven at 350°F for about 3 hours.

For the Polenta

  1. Add the olive oil to a medium-size pot over medium heat and cook the onions and garlic for 3-4 minutes, or until lightly browned.
  2. Add the cornmeal, then slowly pour in the chicken stock while constantly whisking.
  3. Cook over low heat for about 8-10 minutes, whisking until the cornmeal is tender.
  4. Stir in the parmesan cheese, salt and pepper.
  5. Serve the short ribs in the liquid with the polenta.

Braised Short Ribs and Polenta

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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