Braised Short Ribs with Polenta
boneless or bone-in
peeled and diced
trimmed and diced
baby bella mushrooms
sprigs of rosemary
Hand full of Kale
Salt and pepper to taste
Tube of Trader Joe’s Organic Polenta
Preheat the oven to 350 degrees.
Drizzle olive oil in the Dutch oven. Brown the short ribs and set aside. Leave the tasty bits of browning in there.
Add the mirepoix mix (fancy word for diced celery, carrots and onion). Stir.
Add the 1/2 cup of red wine to deglaze.
Add the bay leaves, 2 cloves of garlic and salt and pepper.
Add the mushrooms on top of the mirepoix/red wine mix.
Place the browned short ribs on top of the mushrooms.
Put a few sprigs of rosemary on top (can also use Thyme or any other fresh herbs you desire).
Put the lid on and put it in the oven for 2 1/2 hours.
Saute the kale in olive oil, water and remaining garlic – approximately 5 minutes.
Fry the polenta in a non-stick pan. Slice the polenta into 1/4 inch rounds, put in a heated skillet that is covered in olive oil. Brown each side 3-5 minutes.
Plate up! Put the polenta rounds in first, place kale on top. Then top with the short ribs and mirepoix/mushroom mix.