Emeril Lagasse's Braised Ribs
Don't Wait Until Summer for the Mouth-watering Meat
Are you suffering from those post-holiday blahs? Chef Emeril Lagasse offers a recipe that's guaranteed to beat them in the most delicious way. Try Lagasse's recipe for Braised Short Ribs and pair it with his cheddar polenta and cole slaw.
Place the ribs in a baking pan and season both sides with the Essence of Emeril. Wrap tightly in plastic wrap and refrigerate at least 6 hours overnight. Preheat the oven to 350 degrees F.
Combine the remaining ingredients (except the polenta) in a large, heavy roasting pan or large, heavy pot, and bring to a simmer over medium-high heat. Adjust the seasoning to taste. Remove the plastic wrap from the ribs. Add to the pot, cover, and cook in the oven until the ribs are tender and the meat falls from the bones, 5 to 4 1/2 hours.
Remove from the oven. To serve divide the polenta among 4 large bowls. Place one rib on top of polenta and top with cooking liquid. Spoon cole slaw over each portion and serve immediately.