Braised Short Ribs with Polenta

Dan and I were lucky enough to get a new dutch oven for Christmas. I was eager to try it out with a hearty meat dish, so I decided to make braised short ribs, to be served with cheddar polenta.

Dan found this recipe, which we used as our base. It came out amazing – the perfect dinner on a cold winter day.

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We looked at many recipes that didn’t have gremolata (parsley, lemon, and garlic), but I think it really helped make the dish. Don’t skip it.

Even though this dish took a lot of time to cook, it didn’t take a lot of time to prep. After cooking the ribs on each side, sauteeing the onion, and bringing the wine to a boil, the dish goes in the over for 1.5 hours, so it’s completely hands off.

I will caution you when the meat has been removed, and you’re boiling down the liquid into the sauce. It’s slow going to boil away, but then once it boils, it boils quickly. I almost boiled away too much of the liquid during that phase of cooking.

The polenta doesn’t take long to make, so make it right before serving. Watch out – it gets cold quickly. Growing up, we never put cheese in our polenta. I was missing out! We used cheddar in the polenta, even though the recipe calls for Parmesan. Use whatever you have on hand. I could even see goat cheese working really well.

This recipe will certainly make it into the rotation for our Sunday dinners, when we have a little more time than a typical weeknight to make a really delicious  gourmet-y meal.

We’re hoping to keep up our fancy weekend dinner on a semi-regular basis, so I just may have more recipes for you soon.

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