Recipes
Short Ribs with Creamy Polenta and Fried Eggs

Short Ribs with Creamy Polenta and Fried Eggs

From: Chef Kiera Moritz, formerly of Pacci, Atlanta. Yield: 12 servings.

1 Tbsp. olive oil

8 short ribs, approximately 2-3 lb.

½ cup onions, diced

½ cup carrots, peeled and diced

1 cup red wine

1 qt. veal or beef stock

2 bay leaves

2 sprigs fresh rosemary

2 sprigs

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