Millcreek Farm Braised Short Ribs with Mountaineer Polenta, Onions Confit & Wild Mushrooms
From The Boneyard Collection kitchen.
Pairs well with either The Boneyard Cabernet Sauvignon or The Boneyard Red
5 lbs bone-in Millcreek Farm short ribs
flour for dusting short ribs (with salt & pepper for seasoning)
1 medium sweet onion (ideally Walla Walla), fine chopped
2 carrots, fine chopped
2 celery stalks, fine chopped
1 medium fennel bulb, rough chopped
1 medium leek, thinly sliced
2 garlic cloves, minced
1oz tomato paste
15oz canned tomatoes (ideally San Marzano) crushed
3c Cabernet Sauvignon
2-4c beef stock, add more if needed to just cover short ribs
1 sachet (can use green of leek if you have it) holding 2 bay leaf, 12 or so black peppercorns, 8 sprigs of thyme tied with cooking twine
4T unsalted butter
2c Anson Mills polenta
2c half and half cream
4c chicken stock
6oz mild white cheddar – grated
6oz mixed wild mushrooms (Lobster, Shiitake, Maitake, Oyster, Beech)
3 Royal Trumpet mushrooms
12 thyme sprigs – leaves removed
salt & pepper
3 sweet onions (ideally Walla Walla but can use Mayan)
8T unsalted butter
1 sachet (can use green of Leek if you have it) holding 1 bay leaf, 12 or so black peppercorns, 6 sprigs of Thyme tied with cooking twine.
Preheat the oven to 375°F.
Heat in a Dutch oven or heavy bottomed large pot enough canola oil to just coat the bottom of the pan. Coat the short ribs in the seasoned flour & shake off any access. Add immediately to the hot oil (do not let sit with flour) & brown on all sides. Pull the short ribs back out of the Dutch oven & reserve on a plate.
Add the onions, carrots, celery, leeks & fennel to the Dutch oven & sauté until the onions are just translucent. Add the garlic & sauté until just aromatic. Add the tomato paste & continue to cook for 1 minute stirring. Add the tomatoes & cook one more minute, mashing the tomatoes to break them up slightly. Add the Cabernet Sauvignon, beef stock & short ribs. Only use enough stock to just cover the ribs. Add the sachet (note: if you use enough kitchen twine, extend one end out of the Dutch oven or tie the end to a handle to retrieve after cooking). Bring to a simmer & then place in the preheated oven for 3 hours. Check to make sure ribs are fork tender. You can also check this at the 2 & 2.5 hour mark to make sure not to overcook.
Remove the sachet. Put ribs on a plate to rest. Blend the braising liquid with an immersion blender to make a sauce. Add 4T of unsalted butter & stir to melt. Taste for seasoning & adjust as necessary. Place ribs back in sauce to continue to rest until ready for plating. The ribs are even better day two.
Heat cream & stock until just about to boil then turn the heat down to a simmer. Slowly add the polenta while whisking rapidly. Turn heat down to med-low, cover & allow the polenta to cook stirring occasionally to ensure it does not stick. Once the polenta is cooked, stir in 2/3 of the cheese. Pour polenta into a greased Pyrex (or similar) dish to settle & top with remaining cheese. Once the polenta has settled, heat in over at 450° until hot & cheese is well melted. Allow to rest 5 minutes before slicing into squares & serving.
Cut each mushroom type separately to best show the character of the mushroom. For the Royal Trumpets simply cut in half vertical & then cut X incisions on the flat side. Heat just a bit more olive oil & butter to cover the bottom of a skillet. Sauté each mushroom type separately since their cooking times very. With each add a pinch of the thyme leaves. You may need to add a touch more oil & butter between as the mushrooms absorb a lot. For the Royal Trumpets make sure the pan is screaming hot & sear on the flat side to get a great dark brown almost crust on them. Blend together all the mushrooms except the Royal Trumpets & toss with a little truffle oil, salt & pepper.
Onions Confit –
Slice the onions about ½” thick. Heat the butter & water almost to a boil. Lower the heat to med-low & add the onions & sachet. Cover with parchment paper directly on top of the cooking onions & liquid. Allow to slowly cook for about 2 hours stirring occasionally. They should get soft & sweet, but not brown.
Place 1/6 of the onion confit in the center of the plate. Top with a square of the polenta just off center. Spoon a layer of the mushroom mixture over the polenta & top with one rib. Drizzle a little of the braising liquid sauce of the rib to fall on the mushrooms & polenta as well. Finish by topping with 1 of the ½ Royal Trumpet Mushrooms flat side up & season with fleur de sel (or other high quality salt if you don’t have this).
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