Chef Matthew Tropeano’s Braised Beef Short Rib with Soft Parmesan Polenta, Bright Lights Swiss Chard & Sage Scented Beef Jus

Just in time for the weekend Chef Matthew has shared his Braised Beef Short Rib recipe. This is sure to wow your family & friends!

Here at Pain D’Avignon Cafe the Short Ribs are served over Soft Parmesan Polenta, Bright Lights Swiss Chard & Sage Scented Beef Jus.

Braised Beef Short Rib with Soft Parmesan Polenta, Bright Lights Swiss Chard & Sage Scented Beef Jus

Serves 4-6

FOR THE RIBS:

• 3 lbs boneless beef short ribs
• 1 large Spanish onion, medium dice
• 1 large carrot, medium dice
• 2 celery ribs, medium dice
• 4 sprigs thyme
• 6 leaves sage
• 1 tbsp whole black peppercorns
• 1 750ml bottle red wine (cabernet, merlot, Bordeaux style)
• 1 qt. beef stock or good chicken stock

1. In a heavy bottomed skillet, heat up some olive oil and start to sear the short ribs over medium high heat. Rotate ribs so that all sides get nicely caramelized.
2. Remove ribs from skillet and place them in a container. Add the onions, carrots and celery to the skillet and sauté until you get a nice even caramelized color.
3. Add the entire bottle of red wine and reduce by 1/3. Once reduced pour wine & veg over the short ribs.
4. Place the herbs and peppercorn in cheese cloth and tie it to make a bouquet garni. Add it to the short rib mixture.
5. Cover the mix with the 1 qt. of stock and refrigerate overnight.
6. The next day transfer ribs with the stock & vegetables to an oven proof pot. Bring to a simmer on top of the stove and then place in a 350 degree oven for 2 ½ to 3 hours until the ribs are tender.
7. You can discard the herbs and vegetables and strain and reduce the liquid for a beautiful Sage Scented Beef Jus. (If you want to preserve the ribs, pour the reduced liquid over the ribs and refrigerate. They will be good for up to 2 weeks and be more flavorful)

FOR THE POLENTA:

• 1 cup white coarse polenta
• 1 cup good chicken stock
• 2 cups whole milk
• Salt and pepper
• 1 cup grated parmesan cheese
• 2 tbsp butter (preferably French)

1. Bring the stock and milk to a boil. Season with salt and pepper. Slowly whisk in the polenta and stir on low-medium heat for about 25-30 minutes.
2. Finish the polenta, off the heat by adding the parmesan cheese and butter. Keep warm for the ribs.

FOR THE SWISS CHARD:

• 1 bunch Swiss chard
• 2 tbsp whole butter

1. Melt the butter in a sauté pan until it browns slightly (this will give a great subtle flavor),
2. Add the Swiss chard and stir while cooking for about 10 minutes until tender.

This is a make ahead braised dish that develops better flavor with time!

Bon Appetit!