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Cookbook author, Chef and TV show host and Giada De Laurentiis is joining the TODAY Food team to make a few of her favorite Italian comfort-food recipes from her new book "Giada's Italy: My Recipes for La Dolce Vita." She shows us how to make tender red wine braised short ribs and creamy polenta with cheese and spinach.
"This is one of the best meals we've ever had," said Carson.
"Ever, Giada," confirmed Hoda.
So, how does she do it?
"You dredge [the short ribs] in a little bit of flour and that's basically to create a nice crust around them," she told TODAY. You then take them out after they brown to start cooking the veggies.
Then you dump a whole bottle of red wine in the pot, where you'll eventually return the short ribs and put the whole thing in the oven for two and a half hours.
"That's how it gets that fall-off-the-bone deliciousness," said Carson.
When asked why she loves cooking in Italy, Giada said, "We have a different perspective on food. We think about every single meal, and I think here [in the US], people are like, 'OK, I'm hungry, what am I eating?' [In Italy] we really think long and hard about breakfast, lunch and dinner, where it's gonna happen, how it's gonna happen, who it's gonna happen with, and I think it's just a different mentality. And I think that bleeds into everything that we do."
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"This is the perfect Sunday supper when I am able to enjoy every step of this recipe and really take my time. Added bonus, letting the short ribs braise for so long makes the house smell great and gets everyone excited for dinner!" says Giada.
"The combination of creamy texture and cheesy flavor is never a bad thing. This comforting side comes together in just minutes using only one pot."
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