Ingredients
- 4 pieces of short rib (about 2 lbs, have your butcher cut into 4 pieces)
- 2 tablespoon tomato paste
- 4 pieces of short rib (about 2 lbs, have your butcher cut into 4 pieces)
- 2 tablespoon tomato paste
- 5 cup water
- 1 tablespoon salt
- 1 1/2 cup yellow cornmeal
- 2 tablespoon unsalted butter
Preparation
Baking Directions:
For short rib:Season the meat with salt and pepperSear the meat in a Dutch oven cast iron pan.
Once browned on both sides, add about 2 cups of the chopped veggies and tomato paste.
Add enough beef stock (can use chicken or event water as substitutes) to just cover the meat and veggies If cooking on the stove top, cook for 2 to 3 hours over low heat.
If using the oven, cook at 300 degrees for 2 to 3 hours.
Cook's notes: For a sauce, simply reduce your cooking liquid.
For polenta:Bring 5 cups of water to a boil in a heavy, large saucepan.
Add salt to taste, about 1 tbsp.
Add the cornmeal gradually, whisk is best.
Add the butter.
Lower the heat to low, stir often, cooking the mixture until it thickens (15 to 20 min).
Top with a few pieces of shaved grana padano cheese.
Tips:
If necessary, deglaze your cast iron pan with a little red wine to remove all the brown bits.
