Braised Boneless Short Ribs over Polenta
INGREDIENTS
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1¼ lbs. of boneless short ribs*
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3–4 tablespoons of olive oil
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1 cup yellow onion, chopped
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1 cup red onion, chopped
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1 cup of carrots, diced
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1 cup of celery, diced
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1 cup red wine**
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2 35-oz. cans of puréed San Marzanno tomatoes
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Chopped flat-leaf parsley for garnish
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Kosher salt and freshly ground pepper***
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And a few optional choices:
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1 tablespoon chopped garlic
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½ teaspoon red pepper flakes
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Three sprigs of thyme and oregano can be added along with a couple
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of bay leaves.
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Polenta:
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1 box instant polenta (follow directions on the box)
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