Braising Short Ribs and Making Polenta
Lecture no. 7 from the course: Cooking Basics: What Everyone Should Know
Taught by Professor Sean Kahlenberg | 28 min | Categories: The Great Courses Plus Online Food & Wine Courses
Cooking short ribs takes patience because it takes time to break down the connective tissue in the protein—but the result is well worth it! In this lesson, you will simmer, steam, and braise the meat before plating with cheesy polenta and delicious root vegetables.