La'S Eggs In Purgatory

1. 1

   Preheat oven to 350 degrees. Salt and Pepper the short ribs. Heat large dutch oven and cover bottom with olive oil. Sear Short ribs on each side until a golden crust forms. Remove short ribs. Add finely chopped onion. Saute until translucent. Add finely chopped carrot and celery and 3 cloves of garlic. Salt and Pepper generously. Let saute for 6-8 minutes. Add tomato paste. Stir. Add red wine. Add short ribs back in. Nestle them all the way down. Pour beef broth over contents. Let beef braise in the oven for as long as you can! No shorter than 3 hours. When 3 hours are up, remove the beef and set aside. Remove bones from braising liquid and strain. On stove top saute reserved garlic clove with tomato puree. Add half of the braising liquid. Pull apart the short rib meat using forks and add to the sauce. Let simmer. Add basil, salt and pepper to taste.

2. 2

   Add polenta to furiously boiling salt water. Whisk until thickened. Quickly whisk in cream cheese, pesto and half of the parmesan. Salt and pepper to taste. Spread evenly in a baking dish and let cool. Fry eggs, sunny side up. (to crack perfect eggs, crack them in a circle shaped cookie cutter) To assemble: Ladle a large portion of sauce on a plate. Cut a large square of polenta (if you're going for circular perfectino then use the cookie cutter again) from pan and place on top of the sauce. Place a fried egg on top of the polenta. Enjoy!

* Per serving · 4 servings · Values may vary.