Braised Short Ribs With Polenta
Braised Short Ribs With Polenta
The long braising time ensures that the meat is tender and shreddable -- perfect for ladling over a pile of soft polenta. Serve with a dry red wine and a salad. Low-sodium beef or chicken stock may be substituted for the roasted vegetable stock.
Use leftover ribs and broth to make onion soup, braised beef chili and chicken livers in red wine sauce.
This recipe is part of Andrew Schloss' Sunday Dinners.
