Red Wine Braised Short Ribs with Creamy Mascarpone Polenta

Once a year or so, I experiment with cooking beef. I guess it?s a sign that I really am obsessed with learning more about cooking since I don?t eat red meat. Kurt does eat red meat, and he?s my audience and critic when I attempt one of these meals. This time, I decided I really wanted to watch the transformation of beef short ribs during a long, slow braise. I felt it necessary to stick to an exact recipe, so I presented a couple of options from different books to Kurt. He chose the red wine...

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