short ribs

[Anonymous]

I'm making wine braised short ribs - they smell amazing. How should I serve these at the table? The dutch oven is huge and heavy so I don't want to put it on the table (plus it won't create any nice presentation). I'm thinking of putting the short ribs in a large shallow bowl, pouring some of the wine/broth on top, and putting more of the wine/broth in a gravy boat. I'm making polenta on the side.

[Anonymous]

I would fix each plate/bowl. Put the polenta in the bowls first then 2 or so short ribs on top. Put the sauce on the table.

[Anonymous]

Your idea is perfect.

[Anonymous]

Anonymous wrote:I would fix each plate/bowl. Put the polenta in the bowls first then 2 or so short ribs on top. Put the sauce on the table.

I would do this. I have pasta bowls -- big shallow bowls -- that I use for stuff like this. Anything with sauce/liquid. Pasta, yes. But short ribs and polenta are perfect in there too. I do pot roast and mashed potatoes in those bowls too.