Recipe

Chef John Besh - Zinfandel Braised Beef Short Ribs With Creamy Polenta And A Ragout Of Fall Vegetables Recipe

Add Step-by-Step Photos	Deliathecrone / All my dishes 1 year, 7 months ago Another exquisite recipe from my favorite chef! The prep time does not include the marinating time. Prep:35m Cook:345m Servings:6	Deliathecro
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Vegetable Ragout

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Ingredients

Short Ribs:

4 pounds beef short ribs, bone in, cut into single rib chops

Sea salt and freshly ground pepper, to taste

3 cups zinfandel (red wine)

.5 cup sugar

1 tablespoon minced fresh garlic

3 sprigs fresh thyme, picked

3 ounces canola oil

2 cups small-diced onion

.5 cup small-diced celery

.5 cup small-diced carrots

6 ounces canned chopped tomatoes

2 cups beef broth

2 ounces mushrooms, preferably porcini

2 each bay leaves

Root Vegetable Ragout:

2 each sweet carrots, washed and peeled

4 each turnips, washed and peeled

2 each parsnips, washed and peeled

12 each pearl onions, peeled

12 each red pearl onions, peeled

.5 teaspoon sherry vinegar

2 tablespoons unsalted butter

1 teaspoon chopped tarragon

Salt and freshly ground pepper, to taste

Creamy Polenta:

2 cups water

Salt, to taste

.5 cup organic yellow polenta (can substitute plain cornmeal)

2 tablespoons butter

.5 cup mascarpone cheese (can substitute cream cheese)

Directions

Short Ribs:

Generously season the short ribs with salt and pepper.

In a large mixing bowl, whisk together the zinfandel, sugar, garlic, fresh thyme and a pinch of salt.

Marinate the short ribs in the wine mixture for 12 hours in the refrigerator.

Pour 3 ounces canola oil into a Dutch oven over high heat.

Remove the short ribs from the wine and allow the beef to rest for several minutes and come to room temperature. Reserve marinade.

Once the meat has rested, place in the hot pan.

Stir and turn the meat often, carefully allowing each piece to brown on each side before removing from the pan.

When browned (will take several minutes per side), remove the beef from the pan and add the onions, carrots, and celery.

Stir constantly and allow the onions to cook until mahogany in color, about 10 minutes; if onions are browning too quickly, reduce to medium heat.

Add the short ribs back to the pot along with the reserved wine marinade.

Allow the wine to come to a boil before reducing the heat to a simmer, skimming foam and fat from the surface of the liquid.

After simmering for several minutes, add remaining ingredients and allow to simmer uncovered until the meat is fork tender and nearly falling off the bone, roughly 5 hours.

Once the beef has cooked, transfer short ribs to a dish and cover.

Reduce the pan liquids until they coat the back of the spoon, simmering about 30 minutes.

Strain the braising liquid and return the short ribs to the liquid.

Season the short ribs and braising liquid with salt and pepper to taste. Reserve for later use.

This may all be done up to 3-4 days in advance.

Reheat in oven or microwave until meat is at least 160 degrees Fahrenheit.

Ragout:

Cut the carrots, turnips, and parsnips into pieces of about the same size and shape, preferably a medium-sized dice.

Blanch the cut carrots, turnips, parsnips, and onions together, in a pot of boiling salted water, until tender, about 5 minutes or less.

Carefully remove vegetables from the blanching water with a slotted spoon and place into an ice water bath.

Allow vegetables to cool; reserve in refrigerator until you are ready to serve them.

To serve, put the vegetables in a small skillet along with sherry vinegar, butter, and chopped tarragon.

Place the skillet over a medium-low flame and warm just moments before serving.

Season with salt and pepper.

Polenta:

Lightly season 2 cups water with salt and bring to a boil.

Quickly whisk in the polenta until it has been fully incorporated.

Reduce the heat to a low simmer.

Add the butter and allow the polenta to cook uncovered for 30 minutes.

Stir in the mascarpone and season to taste with salt.

This may be made in advance and kept in the refrigerator.

Reheat in the microwave just before serving.

Assembly:

Reheat the three components of the dish separately.

On each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate.

Carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta.

In a pan over medium heat, bring the reserved braising liquid to a simmer. Once the sauce is hot, check for seasoning and, if needed, add a touch of salt and pepper.

Spoon the sauce around the beef short ribs and polenta.

Carefully place the root vegetable ragout on the beef.

Serve and enjoy!

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Comments

juliecake 1 year, 7 months ago said:
Heavenly! A bit lengthy but sounds well worth it! I'll make this for someone special as I live alone and wouldn't prepare this treat just for myself....thank you once more.

artist92543 2 months, 4 weeks ago said:
This is about the most perfect way I have ever read to make beef short ribs! Where have you been all my life?!

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