This is one of my wife’s favorite dishes. In our travels, it’s one of the items she consistently orders, be it in Houston, Paris, Canada or, her favorite, New York City’s 44&X (X representing 10th ave). There are a myriad of ways chefs and cooks prepare this dish. This is my way.
MISE EN PLACE
INGREDIENTS:
- For the short ribs:
- 2 1/2Â Lbs. bone-in beef short ribs
- 2 Tbsp. olive oil
- 2 Cups chopped onion
- 2 Tbsp. chopped garlic
- 1 Cup diced carrots
- 1 Cup diced celery
- 1 Bay leaf
- 2 Tsp. salt
- 1 Tsp. pepper
- 1 Tbsp. tomato paste
- 1 Tsp Maggi seasoning (see below)
- 16 Oz. White mushrooms, cleaned, stemmed and thickly sliced
- 1 Cup red wine
- 2 Cups beef broth (preferably bone broth)
- For the polenta:
- 1 Tube of prepared polenta
- 1 Cup shredded smoked gouda cheese
- 1 Cup chicken stock or bone broth (I prefer bone broth)
- 2 Tbsp unsalted butter
- 1 Tsp salt
- 1 Tsp pepper
INSTRUCTIONS:
- For the short ribs:
- Preheat the oven to 350 degrees F.
- Generously salt and pepper the short ribs on all sides.
- Heat the olive oil in a dutch oven or heavy pot with a lid.
- Brown the short ribs on all sides.
- Remove from pan and remove all but 2 tablespoons of the oil. Leave brown bits in.
- Saute onions, carrots, celery, salt, pepper and bay leaf in the olive oil on medium high until onions are translucent (approximately 3 minutes), scrapping to incorporate the brown bits from the ribs.
- Add chopped garlic and continue to saute for another 30 seconds.
- Add the tomato paste and saute with the vegetables for 30 seconds to a minute.
- Add the wine and blend well and then add the beef broth.
- In a separate pan with two tablespoons of olive oil, saute the mushrooms in a very hot pan, enough to brown them a little. Then add to the broth mixture.
- Place the ribs in the pot, bone side down, in one layer. Do not stack them. The liquid should come about 2/3 up the side of the ribs, never above.
- Cover the pot and roast in the oven for approximately 2 1/2 to 3 hours. The ribs should be tender enough that a fork can pull the meat apart.
- Remove from the oven and let rest for 15 minutes.
- For the polenta:
- In a medium sauce pan, put the chicken broth, salt, pepper and butter and bring to a simmer.
- Break up the prepared polenta and add to the broth stirring well with a whisk until there are no lumps.
- Add the shredded gouda cheese and whisk until smooth.
- Add more broth if the mixture is too thick. Adjust for salt and pepper if needed.
Place the polenta in a shallow rimmed plate, place the rib or ribs in the center and drizzle the mushroom broth over the meat.
