I may have found my second-to-last meal. If I have any say in my last meal on earth, I want it to be my mother’s biryani. If I have any say in my second-to-last meal? Well, it had best be these short ribs.
I’m not much of a meat person. I can’t go two meals without eating vegetables, but I’ve been known to go weeks without having a piece of meat. I eat a lot of beans and lentils and probably consume too much dairy, so I tend to get my protein from other sources. That being said, there are few foods in this world that I love more than slow-cooked, tender, fall off the bone ribs in a wine-enriched, vegetable studded sauce. Is your mouth watering yet? While I warn you that this recipe takes almost three hours to make, it is totally worth every millisecond.
I served these glorious slabs of deliciousness atop some instant polenta. For those of you unfamiliar with it, polenta is a staple in Italian cooking. It’s essentially cornmeal, cooked in broth until it is creamy. Conveniently, you can buy quick-cook versions at the Italian grocery store (straight from Italy!) for about the same price as the original, twenty minute stuff. Just whisk 1 cup of quick-cook polenta into 3 cups of broth (or, in my case, 2 cups broth and 1 cup water); add the polenta in a steady stream so as to prevent clumps. Stir for a couple of minutes until creamy, add some salt and pepper, then either throw in some parm and a tablespoon of butter or a tablespoon of mascarpone cheese (a little parm doesn’t hurt here either). The perfect side dish for any hearty meal.
So, if the apocalypse is coming, I would like two days and an expense account at my local Whole Foods. Girl’s gotta eat! Happy eating.