Red Wine Braised Short Ribs on a Creamy Polenta Cake with Oven Roasted Tomatoes
Serves 18-24


For the Ribs:

  • 2 pounds beef short ribs
  • Kosher salt and black pepper
  • 1 tablespoon vegetable oil
  • 1 large onion, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 2 garlic cloves, smashed
  • 4 sprigs fresh thyme
  • 1 dried bay leaf
  • 2 cups red wine
  • 2 cups beef broth

For Tomatoes:

  • 1 pint grape tomatoes
  • ¼ cup olive oil
  • Kosher salt and pepper
  • 1 bunch of fresh thyme
  • Kosher salt and black pepper

For Polenta Cakes

  • 1 cup heavy cream
  • 1 cup instant polenta
  • ¼ cup parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 tablespoon of olive oil

Make Ribs:
Pat the ribs dry and season them with salt and pepper. Heat the oil in a Dutch oven over high heat until hot, but not smoking. Reduce the heat to medium and add the ribs. Brown on all sides, approx 10 to 12 minutes. Remove ribs and set aside.

Preheat the oven to 325°F. Add the onion, carrots and celery to the dutch oven over medium heat and cook, stirring occasionally until golden, about 8 minutes. Add the garlic and cook 1 minute. Add the thyme, bay leaf and wine to the Dutch oven and bring it to a boil over high heat. Reduce the heat to low and simmer it until it is reduced by half. Add the broth and bring it to a boil. Add the ribs to the pot and put a piece of parchment paper directly on top of the ribs, cover and place it in the center of the oven. Cook for 3 hours or until the meat is tender and falling off the bones.


Transfer the ribs to a plate and let stand until they are cool enough to handle. Strain the broth into a bowl. Discard the solids and return the liquid to the Dutch oven, and reduce to about a ½ cup. When the ribs are cool enough, discard the bones and shred all of the meat and mix with the reduced liquid. You will probably have some extra meat left over and you can either freeze or use in other dishes.


Make Tomatoes:
Preheat the oven to 250°F. Slice tomatoes in half and place in a medium bowl. Add the olive oil and salt and pepper and combine. Place tomatoes on parchment lined sheet pan. Place the thyme on top of tomatoes and bake in oven for about 2 to 2 ½ hours, until they are soft and slightly brown.

Make polenta:
In a medium size sauce pan bring the cream and 1 cup of water to a boil. Whisk in the polenta and constantly stir with a wooden spoon until it thickens. Remove from heat and add cheese, butter and salt and pepper. Pour the polenta on a quarter sheet tray and using a off set spaluta, spread it evenly onto the pan. Let cool completely in fridge. Once cool, use a 1 1/2 –inch round cutter, punch out the polenta rounds.

Heat the oil in non-stick pan until hot, but not smoking. Add polenta rounds and toast until golden brown on one side, remove from the heat.

Assemble:

Place polenta rounds, golden brown side up on a platter, top with shredded meat and then place tomato on top.