INGREDIENTS
2 tbsp
olive oil
2 1/2
lbs. boneless beef short ribs
1 1/2 cups
salsa verde
1 1/2 cups
beef broth
6 cloves
minced garlic
2 tsp
oregano
1 tsp
cumin
1/2 tsp
yellow mustard seed (crushed)
juice of one lime
1/4 cup
thinly sliced red onion (plus additional for garnish)
freshly chopped cilantro
plain Greek yogurt
2 cups
chicken broth
2 cups
heavy cream
1/2 tsp
salt
1 cup
polenta (I used instant)
2 tbsp
unsalted butter