Braised Short Ribs With Rosemary-Parmesan Polenta
La Traviata, AustinRecipe from La Traviata, Austin.
In Italy, boiled meat and fish are often served with a tart, salty green sauce.
Ribs
8 beef short ribs, either bone-in or deboned
1 cup flour mixed with 1 teaspoon each salt and pepper
1/4 cup olive oil for browning
1/2 cup each chopped onion, carrot, and celery
1 cup dry red wine
approximately 3 cups chicken stock
zest of 1 lemon
1 tomato, chopped
4 bay leaves
8 sprigs fresh thyme (including 4 for garnish)
6 sprigs fresh rosemary (including 4 for garnish)
Dredge ribs in seasoned flour and brown on all sides in olive oil over medium-high heat in a large sauté pan. Remove meat and sauté carrots, onions, and celery for about 5 minutes. Transfer meat to a deep, lidded casserole or heavy, nonreactive pot and add wine and enough chicken stock to cover. Using a slotted spoon, transfer sautéed vegetables to casserole and then add lemon zest, tomato, and herbs. Simmer, covered, about 1 1/2 to 2 hours or until tender. Stewing liquid will be oily; you may let dish cool and remove excess fat from top with a meat baster, or refrigerate for several hours (or overnight) and skim fat off top. Reheat ribs and broth, covered, in a 400-degree oven or on top of stove for 10 to 15 minutes.
Rosemary-Parmesan Polenta
1 cup polenta, conventional or instant
2 tablespoons finely chopped fresh rosemary
8 tablespoons butter
1/4 cup Parmesan cheese
salt to taste
pinch of cayenne
dash of red-wine vinegar
1/4 cup olive oil for sautéing
If using conventional polenta, bring 3 cups of water to a boil and whisk in polenta. Reduce heat to a low simmer and cook 20 to 30 minutes, stirring frequently and adding water as needed. Do not worry if the polenta makes large bubbles and loud noises; this is normal. (If using instant, follow package directions.) When finished, stir in remaining ingredients except oil. Pour or spoon polenta into a pie pan or other pan to a depth of about 1 inch. Let cool. (The dish may be prepared a day or two ahead up to this point.) Cut into serving-size squares or wedges and sauté over medium-high heat on one side only in olive oil until crisp.
Italian Parsley-Caper Sauce
1/2 cup finely chopped Italian parsley
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh basil
1 teaspoon finely chopped fresh rosemary
2 tablespoons capers, chopped
4 anchovies, mashed in a mortar or bowl
juice of 1/2 lemon
2 cloves garlic, finely chopped
1 teaspoon red-wine vinegar
2 to 4 tablespoons olive oil
