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Making Thyme Kitchen | Beef Short Rib Ragu with Polenta
4821
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Beef Short Rib Ragu with Polenta

$9.25$34.00

Locally raised beef short ribs are slow roasted, then simmered with onion, carrots, celery, tomatoes, mushrooms and spices. Our ragu tops polenta. Bake.

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Keep refrigerated or frozen. Thaw before cooking.

 

Bake uncovered in a preheated 400˚ oven for 30 to 35 minutes, until golden brown. Salt and pepper to taste.

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Local beef short ribs, polenta, onion, carrots, celery, mushrooms, tomato, grape juice, anchovy paste, dijon mustard, beef stock, worcestershire sauce, thyme, oregano, rosemary, bay leaves, canola oil, garlic, black pepper.