with caramelized cipollini onions, forest mushrooms, creamy polenta
5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750-milliliter bottle dry red wine (preferably Barolo)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock
creamy polenta, recipe follows
caramelized cipollini onions and forest mushrooms, recipe follows
1 Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
2 Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
3 Cook until short ribs are tender, 2 to 2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over creamy polenta with sauce spooned over the top. Garnish with roasted cipollini onions and forest mushrooms.
2 cups whole milk
2 cups water
1 cup stone ground coarse yellow cornmeal
1 teaspoon salt
2 tablespoons butter
4 ounces smoked Gouda
1. Bring milk, water and salt to a boil.
2. In a slow, steady stream, pour the cornmeal into boiling liquid, whisking continuously.
3. Cook for 20-30 minutes over low heat (whisking periodically to keep the polenta from sticking to the bottom of the pot) until soft and creamy. Once finished, add butter and cheese. Taste for seasoning and adjust as needed.
Roasted Cipollini Onions and Forest Mushrooms
2 tablespoons olive oil
1 pound cipollini onions, peeled and quartered
2 sprigs fresh thyme
2 pounds assorted mushrooms, cleaned and sliced
2 tablespoons sherry vinegar
2 tablespoons unsalted butter
salt and pepper to taste
1. Heat oil in a sauté pan over medium heat.
2. Add onions, mushrooms and fresh thyme. Sauté for 10 minutes or until mushrooms begin to brown. Deglaze with vinegar, add butter, salt and pepper. Cover with a lid and place into a 375 degree oven for 15 minutes or until the onions are tender. Check periodically to make sure that the pan doesn't dry out; add a tablespoon of rib braising liquid if needed. Spoon over finished ribs.