I was going to Williams-Sonoma's website to check out some recipes that my Mom found and on the first page of recipes there was this amazing looking Short Rib recipe from Tuscany. I am a sucker for a good picture of food and this one caught me right away. I have to admit it wasn't just the food that looked good though. I saw that it was cooked in a ceramic dutch oven and I've just recently started cooking with them. I have just been cooking my no-knead in them and I really wanted to try some kind of stew in it as well. Since we were having some friends come over for Dinner Sunday night I thought that would be a good time to try it out. This recipe definitely takes some time to cook but there's really not a whole lot of time spent in preparation for the amazing results. After being cooked for over 4 hours the short ribs are completely tender and flavorful and the polenta crust is a perfect combination with the rest of the flavors.
