Braised Short Ribs over Fontina Polenta Recipe

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Ingredients

  • For the Short Ribs:
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 4 (6 to 8-ounce) pieces boneless short ribs (I used bone-in ribs)
  • 1 medium onion, chopped (about 1 cup)
  • 2 large cloves garlic, smashed
  • 1/2 cup red wine
  • 2 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • 1 (1- by 3-inch) strip of orange zest, white pith removed (I used a microplane and zested the same amount)
  • For the Polenta:
  • 1 Tbsp. unsalted butter
  • 3 Tbsp. finely minced onions
  • 1 1/4 cups milk (I used fat free)
  • 1/4 cup quick-cooking polenta
  • pich sea salt
  • pinch freshly ground black pepper
  • 1 tsp. cane sugar">sugar or brown sugar">sugar
  • 2 Tbsp. freshly grated Fontina cheese

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