Name: Morel-Crusted Ribs with Polenta
Yield: Makes 4 servings
Ingredients: 1 ounce dried morel mushrooms; 1 1/2 cups boiling water; 2 teaspoons chopped fresh thyme; 1 teaspoon chopped fresh rosemary; 1 teaspoon salt; 1 teaspoon ground black pepper; 3 1/2 to 4 pounds meaty short ribs; 2 tablespoons olive oil; 1 large onion, chopped; 1 medium carrot, peeled, chopped; 3 large garlic cloves, minced; 1 1/2 ounces prosciutto , finely chopped; 1 cup dry white wine; 2 cups canned low-salt chicken broth; 1 bay leaf; 2 tablespoons (1/4 stick) butter, room temperature; 2 cups fresh breadcrumbs from crustless day-old French bread; 1/4 cup (about) Dijon mustard; Polenta

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Morel-Crusted Ribs with PolentaMark Thomas

The ribs can be braised one day ahead and topped with the breadcrumb mixture shortly before serving. What to drink: Robust Pinot Noirs with firm acid (to cut the richness of this dish), such as French Burgundies from Volnay, and Oregon or California Pinots.

Recipe notes

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