Cabernet short ribs with Parmesan polenta from Cooking Light the New Way to Cook Light: Fresh Food & Bold Flavors for Today's Home Cook by Editors of Cooking Light

  • shallots
  • beef short ribs
  • carrots
  • celery
  • rosemary
  • garlic
  • lemons
  • onions
  • parsley
  • balsamic vinegar
  • milk
  • instant polenta
  • beef broth
  • Cabernet Sauvignon wine
  • Parmigiano Reggiano cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EdM on February 07, 2022

    Quicker than usual cooking of short ribs, and definitely less rich sauce than typical recipe, yet very flavorful. Depending on size of ribs, will usually need more than recommended 1.5 hours at 350 to achieve proper tenderness - reduce heat to 300 for 30 minutes more, 2 hours total, worked for me.

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