The New Way to Cook Light Recipes

Fresh Food and Bold Flavors for Today’s Home Cook|By: Scott Mowbray & Ann Taylor Pittman

Cabernet Short Ribs with Parmesan Polenta
Photo: John Autry

Cabernet Short Ribs with Parmesan Polenta

Don’t skip the gremolata. It melds all the elements and adds bright notes to a hearty dish. Larger ribs will obviously take longer in the oven to get fork-tender, and one of the big ones will be a serving.

View Recipe: Cabernet Short Ribs with Parmesan Polenta


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