Try this Cola-Braised Short Ribs with Polenta recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 325 degrees . In a Dutch oven, heat 1 tbsp. EVOO over high. Season the ribs with salt and pepper and cook, turning, until browned, 8 to 10 minutes. Transfer to a plate.
Discard all but 2 tbsp. grease. Add the onion and garlic and cook over medium, 4 minutes. Add 1 cup water and stir, scraping up any browned bits. Add the cola and ribs. Bring to a simmer, then cover; transfer to the oven and roast until tender, about 3 hours.
In a skillet, heat the remaining EVOO over medium. Add the kale and 1 cup water; cover and cook, 10 minutes. Uncover and cook over high until pan is dry, 2 minutes. Season. In a saucepan, bring 3 cups water to a boil. Add the polenta and cook, whisking, 2 minutes. Remove from heat, stir in the cheese and season.
Transfer the ribs to a plate. Skim the fat from the sauce and discard; simmer the sauce over medium-high until reduced, 8 to 10 minutes. Stir in the vinegar; season. Serve the ribs with the polenta, sauce and kale.
Tip Break It Down: If you don't want to serve the ribs on the bone, pull off the cooked meat and pile it on the polenta.
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Serving Size: 1 Serving (822g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 434 | ||
Calories from Fat: 145 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 22 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 22.4mg | 7 % | |
Sodium 180.2mg | 6 % | |
Potassium 412.1mg | 11 % | |
Total Carbohydrate 61.8g | 18 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 59.5g | ||
Protein 12.1g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 434
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