Braised Short Ribs over Truffled Polenta

10 09 2010

Braised Short Ribs over Truffled Polenta


  [tweetmeme source=”WCWD” only_single=false]

This one takes a little advance planning, but well, it’s worth it.


    • 2 tablespoons olive oil
    • 6 beef short ribs with bones, ~2 inches thick
    • 1 Tbs Kosher salt
    •  ½ Tbs freshly ground pepper
    • 1 Tbs Emeril spice
    • ¾ cup AP flour (for dredging)
    • 1 Tbs tomato paste
    • 1 large onion, roughly sliced
    • ½ fennel bulb, roughly sliced
    • 3 carrots, roughly sliced
    • 3 celery ribs, roughly sliced
    • 3 garlic cloves, crushed
    • 1 tsp smoked paprika
    • 2 cups red wine
    • 3 thyme sprigs
    • 3 oregano sprigs
    • 2 cups chicken stock


  1. In a large sautoir pan, heat the oil over medium high heat. Season the flour with salt, pepper and Emeril spice. Lightly dredge the ribs in the flour. When the oil starts smoking add them to the pan until browned (about 2-4 minutes per side). Remove them from the pan.
  2. Reduce the heat and using the same pan add the tomato paste onion, carrots, celery, fennel, smoked paprika and garlic to the pan and cook over low heat until soft and lightly browned, about 15- 20 minutes. Remove the vegetables and in a Dutch oven or heavy baking dish layer the vegetables on the bottom. Place the ribs in a single layer on top of the vegetables. Add the wine to the pan and deglaze any remaining bits. Add thyme and oregano sprigs and bring to a boil and then remove and pour over the ribs and let cool for 8 hours or overnight, turning the ribs once.
  3. Preheat the oven to 325°. Over the stove top add the chicken stock and bring to a boil. Remove and place in the oven covered and cook for about 90 minutes. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half.
  4. Transfer the meat to a clean shallow oven proof dish. Strain the sauce using a fine mesh strainer making sure to push all the juice out of the vegetables. Place the sauce into a medium saucepan and reduce until slightly thickened. Remove and reserve.
  5. Preheat the broiler to high. Drizzle the top of the ribs with the sauce and place under the broiler for several minutes, until the sauce thickens and starts to glaze upon the top of the meat.
  6. Place the ribs on top of the polenta and drizzle sauce over the plated ribs. Serve and enjoy.




4 responses

10 09 2010

Man oh MAN! This is a perfect combination- you have me drooling!

Chef E

10 09 2010
Wine Glaze » Braised Short Ribs over Truffled Polenta « What's Cookin' with Doc …

[…] Braised Short Ribs over Truffled Polenta « What's Cookin' with Doc … AKPC_IDS += "3361,";Popularity: unranked […]

10 09 2010

It’s MEAT day at Doc’s. Tweeted.

12 09 2010
Caveman Cooking

Nobody knows the Truffles I’ve seen! 😆 Sorry … but someone had to say it!!
This looks so amazing, Doc! But, I’m sure you’re getting tired of hearing me say that about all your creations. 😉

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: