This post on Braised Balsamic Short Ribs and Creamy Polenta was sponsored on behalf of H-E-B. All opinions stated are my own.
It’s finally starting to feel somewhat like winter here in Texas and I couldn’t be happier. Winter brings so much nostalgia to me. I recall the first time I came to Waco and met Mathew’s family one special New Years day, I think of our wedding and how we just celebrated 5 years last week, I think of numerous skiing trips to New Mexico with my family, and baking cookies with my cousin Monica and my Aunt Gloria. Winter not only brings nostalgia for fond memories, but excitement for stick-to-your-ribs kinds of foods. Sometimes though, as much as I love them, I get sick of chili or soup. I’m not alone in this, right? I stumbled upon a recipe for Braised Balsamic Short Ribs from H-E-B with creamy polenta and was so excited for a change in our usual recipe rotation.
In order to make my Braised Balsamic Short Ribs, I went to H-E-B and grabbed all my groceries. Guys, I go to H-E-B so much that the cashiers jokingly give me grief (especially when I get the tiny basket and play Tetris to see if I can make all my groceries fit.) This recipe calls for:
I bet you’re dying for the recipe now, right? You can get the recipe for the Braised Balsamic Short Ribs right here!
If you try it, come back and tell us how much you loved it! Now go grab yourself a Cocinaware 5.2 quart Enamel Cast Iron Dutch Oven and get to cooking. You won’t regret it!