Roasted Beef Short Ribs with Roasted Veggies and Crispy Polenta Cakes (15 Mins + Slow Cook Time)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

Here is a sumptuous and hearty meal that combines tender, flavor-packed beef ribs with vibrant, roasted vegetables and crisp, golden polenta cakes.

This dish brings together the richness of the beef, the natural sweetness of multicolored carrots and asparagus, and the unique texture of pan-fried triangular polenta cakes.

It’s a perfect choice for a special dinner or a comforting weekend meal that’s sure to impress with its depth of flavors and beautiful presentation.

  • Prep Time: 15 minutes
  • Cook Time: 3 hours, 20 minutes
  • Total Time: 3 hours, 35 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Roasted Beef Short Ribs:

  • 4 beef short ribs
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 cup beef broth

For the Roasted Veggies:

  • 1 bunch multicolored carrots, peeled and halved lengthwise
  • 1 bunch asparagus, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Polenta Cakes:

  • 2 cups prepared polenta, cooled and firm
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil for frying

Instructions

  1. Preheat Oven and Prep Ribs (10 minutes): Preheat your oven to 350°F (175°C). Season the short ribs with salt, pepper, and minced garlic. Drizzle with olive oil.
  2. Roast Short Ribs (2 hours 30 minutes): Place the short ribs in a roasting pan. Pour beef broth around the ribs. Cover with aluminum foil and roast in the preheated oven for about 2.5 hours, or until the meat is tender and falls off the bone.
  3. Prepare and Roast Veggies (30 minutes): Toss the carrots and asparagus with olive oil, salt, and pepper. Spread them on a baking sheet. Roast in the oven during the last 30 minutes of the ribs’ cooking time.
  4. Make Polenta Cakes (20 minutes): Cut the cooled polenta into triangular shapes. Lightly dust with flour. Heat olive oil in a skillet over medium heat. Fry the polenta cakes until crispy and golden on each side.
  5. Assemble and Serve (5 minutes): Once the short ribs are done, remove them from the oven. Let them rest for a few minutes. Plate the short ribs with roasted veggies and a couple of polenta cakes on the side.
  6. Enjoy (1 minute): Serve and enjoy!

Notes

The success of this dish lies in the proper cooking of each component. The beef short ribs should be roasted slowly to achieve tender, flavorful meat. The vegetables should be roasted just enough to be tender but still retain some bite.

The polenta cakes add a wonderful contrast with their crispy exterior and soft interior. This dish is a delightful combination of flavors and is sure to be a hit with those who appreciate a hearty, satisfying meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 750
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 45g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 50g
  • Cholesterol: 150mg

Pair this with...

Green Beans with Almonds

Begin by trimming the ends of your fresh green beans. Bring a pot of water to a boil, toss in the beans, and blanch them for just a few minutes until they're bright green and slightly tender. Drain them and dunk in cold water to stop the cooking process and retain their vibrant color. On the side, toast some roughly chopped almonds in a dry skillet until they're golden and fragrant. In the same skillet, add a touch of olive oil or butter, and sauté the green beans briefly to warm them up. Toss in the toasted almonds, give everything a good stir, and season with a pinch of salt and pepper.

Herby Quinoa and Brown Rice

To start, you'll want to rinse your brown rice and quinoa separately to remove any impurities. Using a pot or rice cooker, combine equal parts of brown rice and quinoa with water, ensuring a ratio that allows them to cook until tender but not mushy. As they simmer away, gather your favorite herbs. Basil, parsley, and thyme are especially complementary, but feel free to get creative. Chop these herbs finely for a burst of fresh flavor. Once the grains are cooked and have absorbed all the water, fluff them with a fork to separate the grains. While still warm, fold in your chopped herbs. Drizzle a bit of olive oil or a pat of butter, sprinkle some salt, and give it a good mix.

Easy Dinner Rolls

Start by combining warm water, yeast, and a bit of sugar in a bowl, letting it sit until it's frothy. In a larger bowl, mix together softened butter, salt, the rest of your sugar, and some milk. Slowly add in flour, mixing until you have a soft dough. Knead this dough on a floured surface until smooth. Place it in a greased bowl, cover, and let it rise until doubled in size. Once risen, divide the dough into small balls and arrange them on a baking tray. Let them rise again briefly. Bake in a preheated oven until golden brown. Brush with melted butter right out of the oven for a glossy finish.

For Tomorrow's Dinner

Breakfast for Dinner Mini Quiches (25-28 Minutes)

Double Bacon Cheeseburger Crunch Wrap (22 Minutes)

The Ultimate Egg Salad (20 Minutes)

Chicken and Mushroom Pappardelle (30 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!