Braised Short Rib Ragout with Polenta
Paleo and Whole30 friends, avert your eyes please. This dish is hearty, delicious, and healthy, and is sure to satisfy the big appetites at the table. We braise short ribs until they are fork tender in a gravy of red wine, onions, carrots, celery, mushrooms, tomatoes, thyme, Dijon, and Worcestershire sauce. This delicious, protein-rich main is served with an equally mouth watering side of parmesan-polenta. A small side of Italian gremolata sauce made from parsley, lemon, olive oil, and garlic livens the whole thing up.
Fork tender red wine braised short rib ragu on a bed of creamy parmesan polenta with parsley gremolata