Happy Friday! One of the most requested dishes at both my restaurants and at my off premise catering events is my beef short ribs. This is the perfect time of year for short ribs. As it starts to get cold and blustery, people crave rich, comforting slow-cooked meat that literally falls off the bone. It’s perfectly paired here with creamy polenta and an umami crunch made from Cremini mushrooms. I hope you enjoyed my Red Wine Braised Short Ribs with Corn Polenta and Cremini Mushroom Chips. Have a great weekend everybody! And fire it up!