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Fall-off-the-bone tender and swimming in a rich, velvety sauce, these braised short ribs are the ultimate comfort food. Slow-cooked for hours until perfectly tender, they’re packed with deep beefy flavor and guaranteed to impress anyone lucky enough to grab a plate | Cook Time 3 1/2 Hours | Serves: 6

Short Ribs

Ingredients:

• 6 Large bone-in Short Ribs
• Kosher Salt and Freshly Cracked Black Pepper, to taste
• All-Purpose Flour
• Neutral Oil (avocado, canola, vegetable) 
• 1 Bottle (750mL) Red Wine
• 1 Yellow Onion
• 2 Medium Carrots
• 4 Celery Stalks
• 1 Head of Garlic
• 3 Tbsp Tomato Paste
• 1 Tbsp Sugar
• 2 Quarts Beef Stock 
• 1/2 Cup Shirodashi *optional
• One bunch Fresh Thyme
• 1 Bay Leaf
• 1 Tbsp Black Peppercorns

Directions:

• Start by peeling and quartering the onion, then cut the carrots in 1/2 inch coins, do the same to the celery and finally cut the head of garlic in half
• Season the short ribs with kosher salt and pepper on all sides. 
• Toss with a light dusting of all-purpose flour on all sides until evenly coated. 
• Heat a large pot over medium-high heat and add enough neutral oil to cover the bottom. 
• Sear the short ribs on all sides until nicely browned
• Pour the red wine into a medium saucepot and bring to a boil over high heat and reduce until 2 cups remain (about 10 minutes) then pour into a container 
• Add the onion, carrot, celery, and garlic to the same pot that had the short ribs. Season immediately with salt to taste. Saute, stirring occasionally until slightly browned. 
• Add the tomato paste and cook, stirring constantly, until it begins to caramelize (about 1-2 minutes) 
• Next, add the sugar, beef stock, reduced red wine, and shirodashi. Bring to a boil then reduce to a simmer.
• Place the thyme, bay leaf, and peppercorns in the center of a sheet of cheesecloth. Fold in all the sides to enclose the ingredients then use a piece of kitchen twine to tie the ends shut.
• Add the short ribs back in, bone-side down, followed by the prepared cheesecloth of aromatics. Optionally, cover with a parchment paper cartouche 
• Cover with a lid and transfer to a 300°F oven. Cook until fork tender (2½–3 hours)

Gremolata

Ingredients:

• 1/2 Cup Fresh Chives
• 3 Lemons
• 1 inch Knob of Fresh Horseradish

Directions:

• Slice the chives very thin, zest all three lemons then roughly chop the zest and finally grate the horseradish, add it all to a bowl and gently toss together using your hands
• Cover and refrigerate until ready to serve

Polenta

Ingredients:

• 5 Cups Chicken Stock
• 1 Cup Medium Grain Polenta
• 1/2 Cup Pecorino 
• 1/4 cup Unsalted Butter Cold and Cubed
• 1 Tbsp Orange Juice
• 1 Tbsp Orange Zest
• Kosher Salt and Freshly Cracked Black Pepper, to taste

Directions:

• Grate 1/2 cup of pecorino 
• Add the chicken stock to a large saucepot and bring to a boil 
• Once boiling, gradually add in the polenta in a steady stream, whisking constantly to combine. 
• Reduce the heat to low and simmer, stirring occasionally, until thickened and cooked through (Time varies based on polenta. 5-25 minutes) The texture should be loose but not watery.
• Turn off the heat then add the pecorino, stirring to incorporate, followed by the butter, a few tablespoons at a time
• Stir in the orange juice and zest
• Taste and adjust the seasoning to your liking and keep warm until ready to serve

Assembly

Ingredients:

• 1 Tbsp Honey
• 1 1/2 Tbsp Balsamic Vinegar
• 2 Tbsp Unsalted Butter

Directions:

• Carefully remove the braised short ribs to a tray
• Strain the liquid from the large pot through a fine-mesh strainer and into a separate saucepot
• Use a spoon to skim off as much excess fat as possible. 
• Set over medium heat and bring to a boil. Lower the heat to a simmer and reduce until slightly thickened and glossy (about 3-5 minutes)
• Add in the honey and balsamic vinegar then continue to reduce again until thickened (about 1 minute) 
• Turn off the heat and add in the butter. 
• Add the short ribs into the pan with the sauce then use a spoon to baste the meat until generously coated and glossy
• Ladle a generous amount of polenta onto a plate. Top with a glazed short rib and garnish with a spoonful of gremolata. Serve and enjoy!