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233
Braised Short Ribs with Creamy
Polenta and Thyme Sauce
SHORT RIBS
Cut ribs into single bones and season with salt and pep-
per. Sear ribs in a hot pot with a little olive oil. Allow
to brown on all sides. Once browned, remove from pot
and then add mirepoix (chopped carrots, celery, and
onion). Allow vegetables to brown. Deglaze pot with
red wine, add garlic and tomato paste, and allow to
reduce. Add the ribs back to the pot and cover the ribs
with cold water (just enough water to slightly cover
ribs). Add spices and herbs through rosemary, then al-
low to simmer for 3-4 hours or when ribs become fork
tender. (Do not boil; this would make the ribs dry.)
SHORT RIBS
4 pounds 2-inch trimmed
short ribs
Salt and pepper
Olive oil, for searing
3 carrots
3 stalks celery
1 onion
6 ounces red wine
½ bulb garlic
2 tablespoons tomato paste
2 cloves
7 black peppercorns
2 bay leaves
When finished, remove herbs, adjust seasoning, and
then finish with parsley and thyme.
1 sprig thyme
1 teaspoon parsley
½ teaspoon rosemary
CREAMY POLENTA
Combine chicken stock (or water) and garlic together
in a saucepot, then bring to a boil. Add polenta and
cook slowly, stirring continuously until combined, and
then simmer 30 minutes. At this point, polenta can be
put in the refrigerator for use the next day.
1 teaspoon thyme, chopped
1 tablespoon parsley chiffonade
CREAMY POLENTA
2 cups chicken stock (or water)
1 teaspoon garlic, finely chopped
½ cup polenta, medium style
Reheat if necessary. Add cream to create a saucy consis-
tency. Finish with Parmesan cheese and parsley.
2 ounces cream
2 ounces Parmesan cheese
1 tablespoon parsley, chiffonade
.
YIELD
,
Serves 6
