As long as you get a nice sear on the meat and caramelize the vegetables, which add sweetness to the sauce, and slow braise everything, the ribs will come out flavorful and fork tender. It’s a classic way of braising any type of meat meant for braising, like pork shanks or veal shanks.”
Ingredients:
12 pieces of 2-inch-cut short ribs
1 carrot peeled, medium, diced
1 onion, medium, diced
3 pieces celery, diced
2 cups red wine
3 sprigs thyme
1 bay leaf
1 tb black peppercorns
1 tb tomato paste
4 cups chicken stock
salt and pepper to taste
1 quart heavy cream
3/4 cup yellow polenta
2 tb truffle purée
1/4 cup parmesan
1 quart baby spinach
1/2 quart canola oil
1 lb. unsalted butter
1 teaspoon chopped garlic
3 tb white wine
Preparation:
1) Preheat oven to 450 degrees
2) Place a sauté pan on med-high heat, add 2 tb canola oil.
3) Season ribs with salt and pepper. Place meat side down when pan is hot. Caramelize all sides, 2-3 min each side.
3) Place ribs in a large sauce pot. Drain oil, add 2tb fresh oil and vegetables. Cook veg on med heat until caramelize. Stir every few minutes.
4) When vegetables are ready, stir in tomato paste. Cook 1 min. Deglaze with red wine. Reduce by half and add bay leaf, thyme, peppercorns and chicken stock.
5) Pour mixture over ribs and cover. Place in oven 3 ½ Hours. If the ribs are not fork tender, leave in until ready.
6) Place a sauce pot on the stove on high heat with heavy cream and season with salt and pepper. When the mixture comes to a boil, whisk in polenta, reduce heat to medium.
7) Whisk for five minutes. Add truffle purée and parmesan. Cover and set aside. You can prepare polenta 15 minutes before serving.
8) Place a large sauté pan with 2 tb of canola oil and 1 tb of butter on medium heat. Add garlic when the butter begins to foam. Add spinach and deglaze with white wine and season with salt and pepper. Cover for 3 min. Drain liquid and serve with polenta and ribs.