Short Ribs and Polenta


Short Ribs and Polenta

4-6 short ribs
1 T oil
4 shallots
1 carrot
1 c beef stock
1 c Guinness
1 T Dijon mustard
4 sprigs rosemary
Salt and Pepper

Heat small Dutch oven medium high. Add oil and brown short ribs on all sides. Add shallots and brown. Then add carrots. Dump in Guinness and reduce heat, scraping brown bits off sides and bottom. Add beef stock, mustard, and rosemary. Simmer on low for 40 minutes.

Turn sauce into gravy by adding a little corn starch in water and serve over polenta. Top with a little blue cheese.

This makes a great leftover.


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