6 slices thick cut bacon cut into 1/8 inch strips width wise
8 bone in beef short ribs
4 stalks of celery sliced
1 large sweet onion diced
4-5 large carrots diced
4 large cloves of garlic minced
3 tbs tomato paste
1 bottle good red wine- use about 3/4 of it, and save a glass for the cook
1-1/2 cups beef stock
2 8oz cartons of whole crimini mushrooms cut in half
1 28oz can of whole peeled tomatoes- run a knife through them in the can
1 bag of frozen pearl onions
1 small bunch of fresh thyme and a few sprigs of rosemary tied together in a bundle with kitchen string
Parmesan cheese for garnish
A few slices of stale white bread- this doesn’t go into the recipe it is for a technique at the end
Preheat oven to 325 degrees. In a heavy bottomed Dutch oven, cook bacon until very crispy. Remove bacon to a paper towel lined plate. Season the short ribs liberally with kosher salt and pepper. Brown the ribs in the rendered bacon fat well on all sides, and remove to a plate. You should do this in two batches so as not to overcrowd the pan. Once the ribs are browned, and resting on the plate, add the carrots, celery and onion and garlic to the pan. Cook for about 4-5 minutes until they start to soften up. Add the tomato paste, and cook for 3 minutes or so. This is an important step, because you want to cook out the raw tomato flavor. Add the bay leaves, the herb bundle, the tomatoes, juice and all, red wine and beef stock. Nestle the ribs back into the pot. You should have enough liquid to come up 3/4 of the ribs. Add the mushrooms and pearl onions. Cover with the lid, and place the Dutch oven into your oven for 3 hours. Set it, and forget it. No need to stir, lift the lid, or check on it. After 3 hours, remove from the oven. With tongs, remove the herb bundle and discard. Here’s where the bread comes in….. there will be a layer of fat on the top of the pot. Carefully lay the bread down on top, and let it absorb the fat. Turn the slices over and repeat. It will remove almost all of the fat. Remove the bread and discard. Garnish with the crispy bacon pieces and Parmesan. Serve over creamy polenta.
Creamy polenta:
4 cups chicken stock
1 cup polenta
2 tbs butter
8 oz. Marscapone cheese
3 tbs grated Parmesan cheese
In a saucepan bring stock and butter to a simmer. Slowly whisk in the polenta stirring constantly to prevent lumps. Cook for about 20 minutes on medium-low heat. The polenta should be thick, creamy and not toothsome. Stir in the marscapone and Parmesan.
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