American cuisine

Medium

Garlic Braised Beef Short Rib

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Oven tender short ribs braised in a fresh medley of vegetables, deep red wine, beef stock, and oodles of fresh garlic cloves. When the ribs are ready all the vegetables and stock have reduced leaving a luscious rich Jus. The parmesan polenta is so vibrant and comforting sitting as a base to the succulent ribs. Just for extra color, a sautéed panache of fresh vegetables is the crown to complete this comforting and nourishing dish.

Recipe

PRE TIME: 2 hr 30 min

COOKING TIME: 2 hr

TOTAL TIME: 4 hr 30 min

2 SERVING

Ingredients:

Beef Braised Short Ribs
5 lb. Bone-in short ribs, at least 1 1/2 inches thick
1 tsp. Sea salt
1 tsp. Pepper
2 tbsp. Flour
2 tbsp. Olive oil
1 large Onion
2 large Celery ribs
2 small Carrots
2 large Heads garlic halved crosswise
4 spring Thyme
1 spring Rosemary
1 spring Sage
1 ea. Shallot
1/4 tsp. Pepper
1/4 tsp. Sea salt
2 tbsp. Tomato paste
1 cup Red wine
1 tbsp. Finely grated lemon zest
2 cup Beef stock
For the Parmesan Cheese Polenta
3 tbsp. Butter, divided
1 ea. Shallot, diced
3 cup Chicken stock
2 spring Thyme
1/8 tsp. Sea salt
1/8 tsp. Pepper
1 cup Polenta
1/2 cup Parmesan cheese, grated
Heirloom Carrots & Radish Medley
1 tbsp. Olive oil
1 small Shallot, sliced
3 ea. Garlic clove, peeled
1 spring Rosemary
1 spring Sage
1 tsp. Pepper
1 tsp. Sea Salt
34 ea. Carrots
68 ea. Radish

Directions:

Step 1

Heat oven to 350°F/170°C Heat oil in a large heavy-based or cast iron pan over medium-high heat. Season short ribs on all sides with salt and pepper and dust with flour. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. set aside.

Step 2

In the same pan reduce heat to medium, add the roughly chopped carrots, onion, celery, whole cloves of garlic, thyme, rosemary, sage, and shallot. Season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Return the ribs to the pot.

Step 3

Add tomato paste and stir to coat. Add the red wine, stirring occasionally allow to simmer for 2 to 3 minutes to reduce slightly, add some lemon zest followed by the beef stock and sprigs of thyme. Bring to a simmer, then transfer to (you can cover the pan before you place in the oven) the oven for approx 90min.

Step 4

The meat on the ribs should be tender and almost fall off the bone when ready, you should be able to shred the meat with a fork.

Step 5

On medium-high heat add butter to a pan and cook the shallot, approx 3 to 7 minutes.

Step 6

Pour in the chicken stock and bring to a boil. Add thyme and season with salt and pepper to taste. Then gradually stir in the polenta and continue stirring (prevents lumps) until the polenta thickens in the pan. For approx about 15 minutes on medium to low heat.

Step 7

Add the knobs of butter and parmesan cheese at this stage stirring and folding into the polenta, add some salt and pepper cook gently for a further 5 minutes over low heat. Set aside with the lid on.

Step 8

Cut the carrots to a similar size to the radishes add to a sauté pan with oil, crushed garlic, and sliced shallot, sauté quickly for about 2 minutes on medium heat. Add the rosemary, sage, fresh ground black pepper, and salt, saute for 3-5 minutes.

Step 9

Time to plate our dish and garnish with the fresh herbs.