Braised Short Ribs With truffle polenta
Ingredients
2lb Beef Short Ribs
1 yellow onion
3 carrots (peeled)
3 cloves garlic
2 tbs salt
2 tbs black pepper
4 heads rosemary
3 tbs extra virgin olive oil
3 tbs tomato paste
1/4 cup red wine
1 1/2 cup beef stock
Parsley for garnish
For the Polenta
2 cups water
1/2 cup polenta
1tbs salt
2 tbs white truffle cream
1/2 stick unsalted butter
1/4 cup grated Parmesan cheese
Instructions
- Season the Short Ribs: Generously season the short ribs with salt and black pepper, ensuring all sides are well coated.
- Sear the Ribs: In a large pot, heat extra virgin olive oil over medium-high heat until it reaches its smoking point. Add the seasoned short ribs and sear them on all sides until a golden-brown crust forms. Once seared, remove the short ribs from the pot and set aside.
- Sauté Vegetables: Reduce the heat to medium. Add the chopped onion and carrot to the pot, sautéing for approximately 5 minutes or until the onions become translucent. Season with salt and pepper. Add the garlic and continue to cook for an additional 5 minutes.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for about 3 minutes, allowing it to meld with the vegetables.
- Add Herbs and Wine: Introduce the fresh rosemary and pour in the red wine. Let the mixture reduce for about 10 minutes.
- Braise the Ribs: Return the short ribs to the pot and add the beef stock. Cover the pot and transfer it to a preheated oven at 350°F (175°C). Braise for approximately 4 hours, or until the ribs are tender.
- Prepare the Polenta: While the short ribs are cooking, bring a pot of water to a boil. Add the polenta, stirring constantly to avoid clumps, and allow it to thicken. Season with salt, then incorporate the white truffle cream and mix thoroughly. Once combined, stir in the butter and grated Parmesan cheese. Remove from heat and keep warm.
- Plate and Garnish: Once the short ribs are finished, plate them alongside the polenta. Garnish with fresh parsley.
Enjoy your meal!