Country Beef Short Ribs and Rosemary Polenta Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 2, 2014
Eliminate the red wine and substitute 1/2 cup dry sherry and 1/2 cup of tawny port. Add chopped celery and chopped carrot to the onions and garlic. THEN you will have a savory sauce over the polenta~ Also - after browning ribs , remove and brown veggies in the drippings. Then cover and braise in a 325 oven for 3 hours. Add a little corn starch mixed with ice water during the last half hour of cooking - about 1/4 cup of water to tablespoon of corn starch. That will thicken up the gravy. There - fixed it.
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Reviewed: Sep. 12, 2014
This was easy and delicious. We loved it.
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Reviewed: Dec. 21, 2013
These are super tender short ribs with amazing flavor. I would make these again. Perfect for a winter day.
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Reviewed: Jun. 26, 2013
I did not care for this recipe.
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Reviewed: Nov. 12, 2014
i have made this once already and will make it again tomorrow night and we LOVED it! its better than dishes i have had a upscale restaurants.
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Reviewed: Mar. 6, 2014
The short ribs turned out very tender. I used my Dutch oven and finished cooking them in the oven on about 250. My family didn't care for the polenta so we used mashed potatoes.
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