Morel-Crusted Ribs with Polenta

Morel-Crusted Ribs with Polenta
Photo by Mark Thomas

Ingredients

  • 1 teaspoon ground black pepper
  • 4 pounds meaty short ribs
  • 2 tablespoons olive oil
  • 2 cups canned low-salt chicken broth
  • 2 tablespoons butter
  • 2 cups fresh breadcrumbs from crustless day-old French bread
  • ¼ cup Dijon mustard
  • + 12 more ingredients
    • 2 teaspoons fresh thyme
    • 1 large onion
    • 1 medium carrot
    • 3 large garlic cloves
    • 1 ½ ounces prosciutto
    • 1 bay leaf
    • 1 ½ cups water
    • 1 teaspoon fresh rosemary
    • 1 teaspoon salt
    • 1 cup dry white wine
    • 1 ounce dried morel mushrooms
    • Polenta

Place morels in small bowl. Pour 1 1/2 cups boiling water over; let soak until mushrooms soften, at least 30 minutes and up to 4 hours. Drain mushrooms, reserving soaking liquid. Rinse mushrooms under cold water to remove any excess dirt. Preheat oven to 350°F. Mix 1 teaspoon thyme, rosemary, sal...

View full recipe at Epicurious

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