Morel-Crusted Ribs with Polenta

Ingredients

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

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