Braised Short Ribs

🥘 Ingredients

• Parmigiana Reggiano
  30 g
• beef / veal stock
  200 ml
• black pepper
• butter
  20 g
• carrot
  1
• celery
  1 stalk
• garlic
• lemon zest
• milk
  30 g
• oil
  30 g
• parsley
• polenta
  100 g
• red wine
  500 ml
• salt
• short ribs
  5
• tomato paste
  30 g
• water
  400 g
• white onion
  1/2

🍳 Cookware

• oven
• dutch oven

1. 1

   Heavily salt the exterior of short ribs .

   short ribs: 5
2. 2

   Let dry brine for at least 3 hours or overnight in the fridge.
3. 3

   Preheat the oven to 275 F.
4. 4

   Prep the mirepoix by dicing white onion , carrot , and celery .

   white onion: 1/2, carrot: 1, celery: 1 stalk
5. 5

   It should roughly be 2 parts onion, 1 part carrot, 1 part celery.
6. 6

   Set a dutch oven over medium-high heat and add oil .

   oil: 30 g
7. 7

   Once hot place the short ribs down and sear on all sides.
8. 8

   Take your time to develop a nice crust on all sides.
9. 9

   Once browned, set the ribs aside.
10. 10

    Turn the heat down to medium.
11. 11

    Add the diced onion, carrot, and celery along with salt and cook while stirring for about 10 to 15 minutes until the onion is nicely browned.

    salt
12. 12

    Add tomato paste and cook just for about a minute until it turns a deep red.

    tomato paste: 30 g
13. 13

    Pour in red wine and scrape the bottom of the pan to release any fond that has developed.

    red wine: 500 ml
14. 14

    Let cook for 2 minutes to slightly reduce the wine.
15. 15

    Return the browned ribs to the pot and add beef / veal stock or water to the pot so it comes 3/4 of the way up the ribs.

    beef / veal stock: 200 ml
16. 16

    Bring the liquid to a simmer then partially cover the lid and slide in the preheated 275 F oven.
17. 17

    Let the ribs braise for roughly 4 hours which will allow enough time for the collagen to turn into gelatin making them fork tender.
18. 18

    Once fork-tender, pull the pot out of the oven.
19. 19

    Let cool until the liquid reaches 140 F and the ribs are cool enough to handle.
20. 20

    If desired, you can remove the bone and clean up the ribs before storing it.
21. 21

    Move the ribs to an airtight container and store in the fridge.
22. 22

    Strain the cooking liquid into a container and set it in the fridge overnight so the fat congeals to the top.
23. 23

    Remove the fat from the cooled cooking liquid.
24. 24

    Set a pan over medium-low heat and add the liquid to the pan.
25. 25

    Bring to a simmer and let slowly reduce while stirring for about 20 minutes.
26. 26

    Be careful not to burn!
27. 27

    Prepare the polenta by bringing milk , water , and salt to a boil.

    milk: 30 g, water: 400 g
28. 28

    While whisking, add polenta and cook for 2 minutes, stirring occasionally.

    polenta: 100 g
29. 29

    Remove from the heat and cover for 10 minutes until thickened to your liking.
30. 30

    Meanwhile, prepare the gremolata by mincing parsley , garlic and lemon zest .

    parsley, garlic, lemon zest
31. 31

    It should be 2 parts parsley, 1 part garlic, and 1 part lemon zest.
32. 32

    When the cooking liquid has reduced so it leaves a trail with a spatula, add in the short ribs.
33. 33

    Coat the exterior to bring them up to temperature.
34. 34

    Turn the heat off and set a lid on top.
35. 35

    Once the polenta is done, remove from the heat and stir in butter , Parmigiana Reggiano , black pepper and a pinch of the gremolata if you would like.

    butter: 20 g, Parmigiana Reggiano: 30 g, black pepper
36. 36

    To serve, spread the polenta onto a plate, add a spoonful or two of the reduced sauce, top with a short rib, and more sauce over the top.
37. 37

    Garnish with the gremolata.
38. 38

    Devour.