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Braised Short Ribs with Rosemary-Parmesan Polenta

Make Braised Short Ribs with Rosemary-Parmesan Polenta at home with Beef Short Ribs Bone In Or Deboned, Flour, Salt, Pepper, and Olive Oil. Serves 8. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 8
• 1 cup
• 1 tsp
• 1 tsp
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1 cup
• 3 cup
• 1
• 4
• 8
• 6

Method (preview)

1. 1

   Dredge ribs in seasoned flour and brown on all sides in olive oil over medium-high heat in a large saute pan.

2. 2

   Remove meat and saute carrots, onions and celery for about 5 minutes.

3. 3

   Transfer meat to a deep, lidded casserole or heavy, nonreactive pot and add wine and enough chicken stock to cover.

4. 4

   Using a slotted spoon, transfer sauteed vegetables to casserole and then add lemon zest, tomato and herbs.

5. 5

   Simmer, covered, about 1 1/2 to 2 hours or until tender.

6. 6

   Stewing liquid will be oily; you may let dish cool and remove excess fat from top with a meat baster, or refrigerate for several hours (or overnight) and skim fat off top.

7. 7

   Reheat ribs and broth, covered, in a 400-degree-F. oven or on top of stove for 10 to 15 minutes.

8. 8

   Contributed to the FareShare Gazette by Dancer^; 29 December 2003. www.fareshare.net