Braised Short Ribs with Cheesy Polenta

  • 2-3 lbs short ribs

  • 2 cups red wine

  • 8 cups water

  • 2 whole cloves fresh garlic

  • Obis One Black Garlic Salt

  • 1 cup roughly chopped onion

  • 1 cup roughly chopped celery

  • 1 cup roughly chopped carrots

  • 10 Obis One Black Garlic Cloves

  • 1 oz dried porcini mushrooms

  • 3 TBSP minced fresh rosemary

  • 1 TBSP fresh thyme

  • 3 TBSP fresh parsley

  • 1 bay leaf

  • 1 tsp orange zest

  • 1 TBSP aged balsamic

  • 2 TBSP tomato paste

  • 1 cup corn meal

  • 2 TBSP butter

  • 1/4 cup cream

  • 1/4 lb fontina cheese

  • 1/4 cup grated pamesana reggiano cheese

  • Fresh cracked black pepper


Preparation:


Set oven to 350F. Preheat a large dutch oven – the pot needs to be screaming hot. Liberally season short ribs with Black Garlic Salt. Sear the short ribs until well browned on all sides (may need to be done in batches). Remove short ribs and lower heat to medium high. Add the onions, celery, carrots, raw garlic, rosemary and thyme. Sauté for 5 to 8 minutes until slightly softened. Stir in tomato paste then deglaze pot with red wine. Let the wine reduce by 1/3. Add ribs back to the pot and add 3 to 4 cups of water (just enough to barely cover ribs) and add the aged balsamic, bay leaf and orange rind. Cover and cook in oven for 2 hours.

While the ribs are cooking, rehydrate the porcini mushrooms in 1/2 cup of warm water. Shred Fontina.

Just before the ribs are to come out of the oven, strain the porcini mushrooms (saving liquid). Chop the procinis with the 10 black garlic cloves. After 2 hours, remove the ribs from the pot to cool slightly before removing meat. Strain the braising liquid. Discard solids. Add the mushroom liquid, chopped mushrooms and black garlic to the braising liquid in a saucepan and reduce by 1/3. Taste for seasoning and add salt and fresh cracked black pepper as needed. Add about 1 TBSP of corn starch slurry to slightly thicken the sauce (should not be as thick as gravy). Add the pulled meat back to pot and set aside while you make the polenta.

To 4 cups of boiling, salted water whisk in the cornmeal. Reduce heat to low and continue stirring occasionally until polenta is soft, approximately 20 minutes. Stir in the grated fontina, butter and cream.

To plate, place polenta in center of plate. Spoon the braised short rib mixture over polenta. Garnish with grated parmesan and fresh parsley.