Braised Short Ribs with Mascarpone Polenta
- Garnish it with some brussel sprout leaves. (Can I have a few extra on mine, Adam??)
- 8 pounds boneless beef short ribs, trimmed of excess fat, and portioned
- Kosher salt and black pepper to taste
- 1 cup vegetable or olive oil, not extra virgin
- 2 Spanish onions, diced
- 2 carrots, diced
- 2-ounce can tomato paste
- 2 cups cabernet sauvignon, or any full bodied red wine
- 3-4 cups veal or beef stock
- 3-4 cups chicken stock
- 2 tablespoons vegetable or olive oil, not extra virgin
- 1 small Spanish onion, finely chopped
- 2 cups milk
- 2 cups water or chicken broth
- Kosher salt to taste
- 2 cups yellow or white polenta
- 4-ounces mascarpone cheese
- 5 pounds mushrooms, such as portabella, cremini, shiitake, oyster etc.
- ¼ cup vegetable or olive oil, not extra virgin
- 2 pints brussel sprouts
- Vegetable oil for frying
- Produce
- Brussel sprouts (2 pints)
- Carrots (2)
- Garnish it with some brussel sprout (1)
- Mushrooms (5 pounds)
- Spanish onion, small (1)
- Spanish onions (2)
- Meat
- Beef short ribs, boneless (8 pounds)
- Canned Goods
- Chicken stock (3 cups)
- Tomato paste (1 2-ounce can)
- Veal or beef stock (3 cups)
- Water or chicken broth (2 cups)
- Cooking & Baking
- Kosher salt (1)
- Kosher salt and black pepper (1)
- Vegetable oil (1)
- Vegetable or olive oil (1 3/8 cup)
- Pasta & Grains
- Polenta, yellow or white (2 cups)
- Dairy
- Mascarpone cheese (4 ounces)
- Milk (2 cups)
- Beer, Wine & Liquor
- Cabernet sauvignon (2 cups)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published November 15, 2009 (3 years ago).
7 people saved this recipe.
