Wednesday, December 13, 2006
Red wine brasied beef short ribs
Its a cold and rainy night, so red wine brasied short ribs with creamy soft polenta is on the menu.
These beef ribs have been seared in a hot pan till browned. Diced carrots, celery, onion, garlic, salt and pepper and red wine are added, brought to a boil then turned down to a simmer for three hours. During this time a dollop of tomato paste is added for flavor as well as body. check seasoning to taste and place the ribs in a large bowl over creamy polenta, spoon pan sauce and vegetables on top. Garnish with chopped parsley and a little lemon zest.
Note: If you haven't already poured yourself a big glass of a red wine, do it now!