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My goal was to start with 6ish pounds of braised short ribs and see how many different dinners I could create. Not sure if eating the ribs right out of the pot counts as a dish. If it does, I ended up with six nights worth of dinner …

For the first night I added some sautéed kale and fagioli (cannellini beans)to the shredded rib “ragu” and served it over creamy polenta.

Short Rib Ragu and Polenta

short rib ragu polentaWhat you need:

  • 2 c shredded braised short ribs with braising vegetables and liquid
  • 3-4 tbs Devo Olive Oil EVOO, divided
  • 1/2 bunch kale
  • 3 garlic cloves
  • 2 14-oz cans fagioli (cannellini beans), drained and rinsed
  • 1 c instant polenta
  • 3 1/4 c water
  • 1/2-1 c beef or vegetable broth
  • 1/2 c shredded Parmigiano-Reggiano
  • Freshly ground sea salt and black pepper

What you do:

  • Heat 3 tbs EVOO in lg sauté pan over med heat.
  • Add kale and garlic.
  • Season with salt and pepper.
  • Add fagioli.
  • When heated through add 2-2 1/2 c braised short ribs.
  • Turn heat to low.
  • Cook polenta according to package instructions.
  • Season with salt and pepper.
  • Add Parmigiano-Reggiano.
  • Remove polenta from heat.
  • Spoon onto serving plate.
  • Top with short rib ragu.
  • Top with grated Parmigiano-Reggiano
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