Braised Beef Short Rib

Braised Beef Short Rib: 

• 2 lbs. beef short rib, boneless, cut into 4 pieces
• 1 yellow onion, large dice
• 4 cloves garlic
• 1 carrot, large dice
• 1 rib celery, large dice
• 1 cup red wine (e.g., Cabernet)
• 6 cups veal or beef stock or broth
• 4 sprigs thyme, tied together
• 1 teaspoon Kosher salt
• Freshly cracked pepper, to taste

Creamy Polenta 

• 1 1/2 cups whole milk
• 1 cup chicken or vegetable stock (or more milk)
• 1/3 cup polenta
• 4 tablespoons butter
• 1/2 cup Parmesan cheese, grated
• Kosher salt, to taste
• White pepper, to taste

Mashed Potatoes

• 4 large potatoes (about 2 lbs.), peeled and large dice
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup butter
• Kosher salt, to taste
• White pepper, to taste

Braised Beef Short Rib

1. Season short rib with salt and pepper.
2. Heat a large pot or cocotte over high heat and add clarified butter or canola oil.
3. Add short rib and sear until dark golden brown on all sides.
4. Reduce heat to low and add the onion, garlic, carrot, and celery; sauté until tender.
5. Add red wine and cook until the alcohol is burned off.
6. Add stock and thyme; bring to a simmer on low and cover.
7. Let cook for 3 to 4 hours until meat is tender and falling apart when touched.
8. Remove the meat from the sauce.
9. Strain the liquid and reduce until slightly thickened to nappe.
10. Spoon the sauce on the meat; serve with creamy polenta or mashed potatoes (recipes below) and vegetables reserved from the braising.

Creamy Polenta

1. In a medium pot, bring liquids to a simmer.
2. Whisk in polenta; continue to whisk over low heat until it thickens, and the granules of polenta soften and become smooth.
3. Add more milk if desired for a creamier thickness.
4. Add butter and Parmesan cheese; season to taste with salt and pepper.
5. Add more cheese if desired or other sharp, dry-aged cheeses for flavor variations.
6. Note that blue or gorgonzola cheese will pair well with the short rib and the JUSTIN Reserve Cabernet Sauvignon

Mashed Potatoes

1. In a medium pot, submerge peeled and diced potatoes in water; season with approximately 2 tablespoons of salt.
2. Simmer the potatoes until tender and falling apart when pushed with a fork or knife.
3. Strain potatoes and remove all water from the pot.
4. Using a potato ricer or hand masher, mash potatoes until smooth.
5. Gently heat the cream, milk, and butter; whisk in.
6. Carefully incorporate but not overmix, as overmixing potatoes can create a gummy texture.
7. Season potatoes with salt and pepper as desired.
8. If you prefer creamier, richer potatoes, add more butter.