Servings: 4 to 6
Short ribs and celery become good friends in this braise: As the celery cooks, it flavors the beef and the sauce while absorbing some of the beefy flavor of the meat. Walnuts add extra crunch, while celery seed in both the braise and the polenta further underscores the celery flavor of the dish.
Make Ahead Tips
The ribs can be braised up to 2 days ahead. Cover and refrigerate in their cooking liquid (do not add the cornstarch yet). When ready to serve, reheat the entire dish gently over low heat, then remove the beef and vegetables, add the cornstarch and proceed with the recipe as written.
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