Braised Short Ribs w/ Truffled Polenta and Spinach

Ingredients

• 12 pieces of 2-inch-cut short ribs
• 1 medium carrot, peeled and diced
• 1 medium onion, diced
• 3 pieces celery, diced
• 2 cups red wine
• 3 sprigs thyme
• 1 bay leaf
• 1 tbsp black peppercorns
• 1 tbsp tomato paste
• 4 cups chicken stock
• Salt and pepper to taste
• 1 quart heavy cream
• 3/4 cup yellow polenta
• 2 tbsp truffle purée
• 1/4 cup parmesan
• 1 quart baby spinach
• 1/2 quart canola oil
• 1 lb unsalted butter
• 1 teaspoon chopped garlic
• 3 tbsp white wine

Directions

• Preheat oven to 450°F.
• Place a sauté pan on medium-high heat and add 2 tbsp canola oil.
• Season ribs with salt and pepper. Place meat side down when the pan is hot. Caramelize all sides, 2-3 minutes each side.
• Place ribs in a large sauce pot. Drain oil, add 2 tbsp fresh oil and the vegetables. Cook the vegetables on medium heat until caramelized, stirring every few minutes.
• When the vegetables are ready, stir in the tomato paste and cook 1 minute. Deglaze with red wine. Reduce by half and add the bay leaf, thyme, peppercorns, and chicken stock.
• Pour the mixture over the ribs and cover. Place in the oven 3 1/2 hours. If the ribs are not fork tender, leave them in until they are.
• Place a sauce pot on high heat with the heavy cream and season with salt and pepper. When it comes to a boil, whisk in the polenta and reduce heat to medium.
• Whisk for five minutes. Add the truffle purée and parmesan. Cover and set aside (you can make the polenta 15 minutes before serving).
• Place a large sauté pan with 2 tbsp canola oil and 1 tbsp butter on medium heat. Add the garlic when the butter begins to foam. Add the spinach, deglaze with white wine, and season with salt and pepper. Cover for 3 minutes. Drain the liquid and serve with the polenta and ribs.

Recipe from New Jersey Monthly.