Tried out this recipe for short rib ragu from the Food52 site (I could spend hours browsing and drooling over the recipes there), and it was a definite winner! A slow, drawn-out prep time but worth the effort and wait. I only altered the recipe by using dried chanterelle mushrooms instead of porcini, and I extended the cook time: after 3 hours at 350, I reduced to 325 for 1 1/2 hours more. The result was tender meat with complex flavors, perfect over the polenta. Highly recommend!
P.s.- check out the pictures of the finished dish on their site, and I promise I’ll share some original recipes soon. Lately I haven’t been all that inspired, plus our friends have been spoiling us by bringing us so much delicious food. Stick with me- I’ll be back at it regularly in no time!
Glad to see you’re feeling up to venturing back into the kitchen! This looks yum! Look forward to trying it.