Boneless beef short ribs with Parmesan polenta from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (page 208) by Joanne Chang

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Notes about this recipe

  • Eat Your Books

    You may use the Vegetable stock recipe on p. 279.

  • Zosia on January 19, 2020

    I made the short ribs only and they were delicious. I used Alice Waters's method of oven-browning the ribs before braising and finishing them in a hot oven at the end to give them a glossy finish. Mine were bone-in and cooked in an instant pot (40 minutes high pressure with natural release) with only 1 cup of stock. I pureed the braising liquid and vegetables after skimming off the fat to serve as a sauce. Family is already asking for a repeat.

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