1. Pat meat dry with a paper towel and season well with salt and pepper. Heat oil in a large saucepan over medium-high heat until shimmering. Add meat and cook until well-browned, 3 to 4 minutes per side. Add red wine, onion, orange, honey, garlic, and star anise to saucepan and bring to a simmer. Reduce heat to low, partially cover, and cook until meat is fork-tender and comes away from the bone, about 3 hours.

2. While short ribs are cooking, heat oven to 425 degrees. Bring broth to a boil in a medium saucepan. Reduce heat to low, slowly whisk in cornmeal, and cook, stirring constantly, until very thick, 2 to 3 minutes. Remove from heat and stir in cheese, rosemary, and salt.

3. Scoop heaping tablespoons of the cornmeal mixture into a greased mini-muffin tin. Using the back of a teaspoon, make a shallow indentation into the center of each cup. Transfer to oven and bake until lightly browned, about 30 minutes.

4. To assemble: Transfer meat to a plate and let cool slightly; shred. Toss together shredded meat with 1/4 cup of the cooking liquid and season with salt and pepper to taste. Fill cornmeal cups with meat and garnish with peppers before serving.

Source: Hannaford fresh Magazine, November - December 2016