Total Calories: 190
One day in advance, season ribs with salt and pepper. In a large, heavy Dutch oven, heat butter over medium-high heat. Add ribs and cook on all sides until well browned and caramelized. Cool and refrigerate overnight.
The next day, in a large Dutch oven, heat the oil over medium-high heat. Sauté the onions, shallots, celery, and carrot until brown and caramelized. Add garlic, wine, stock, thyme, bay leaf, and ribs to Dutch oven. Bring to a boil, then lower heat and let simmer 3–4 hours. Remove ribs to a large serving dish. Strain sauce, season with salt and pepper, and pour over ribs. Garnish with parsley. Serve ribs on top of Creamy Polenta.
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