Short ribs with fresh corn polenta from What to Cook When You Don't Feel Like Cooking (page 225) by Caroline Chambers

  • store-cupboard ingredients
  • marinara sauce
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute beef chuck for short ribs.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef chuck for short ribs.

  • EatinSnax on April 12, 2026

    I’m super pleased with how this came out! It’s not the fanciest, but it’s definitely the easiest and most hands-off recipe for bone-in short ribs that I’ve used. I was skeptical it would be any good without the usual browning/sautéing/deglazing steps, but I didn’t miss all that in the end. The sauce and ribs got enough caramelization from the slow roasting. Defatting the sauce is especially important with this recipe, but it’s usually necessary with ribs anyway. Also I recommend using a light hand when salting the meat at the beginning if you know your marinara is salty, because it does reduce and concentrate quite a bit. The polenta side was fast and easy and my family loved it. This might not be my first choice recipe for a special occasion, but I think it made a really great Sunday dinner and will be repeating it!

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