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
View Full Recipe at "At Home With Vicki…
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