short ribs and polenta Braised shortribs over creamy polenta and two sauces–mirepoix pan sauce and fresh roasted cherry tomato sauce; topped with calabrian peppers and mustard micro greens. Rich and elegant enough for a company meal.


  • 3 1/2 pounds beef short ribs

  • 1 tablespoons coriander sea salt (or blend separately)
  • 1/2 tablespoon pepper
  • As needed EVOO
  • 8 ounces onions, diced
  • 4 ounce carrots, diced
  • 4 ounces celery, ciced
  • 3 heads garlic, cleaned, split, sprout out
  • 1 teaspoon chili paste
  • 2 tablespoons red miso paste
  • 1 cup white wine or sake
  • 1-2 cups water


Blot meat dry and season with salt, pepper, coriander. Place them in heated braising pan with enough evoo to caramelize and sear to nice brown. Remove meat to holding plate. Add onion, carrot and celery to the pan. Add garlic, chili paste, miso into pan. Cook to caramelize about 10-15 minutes. Add wine and water to cover bottom of pan; bring to boil. Add meat back to the braising pan and cover. Place into the oven at 325ºF for approximately 3 hours. Serve or chill in braising liquid long enough to handle without burning hands. Clean bone from meat. Remove large fatty and connective tissue. Remove from the liquid and continue to cool liquid to 40°F. When braising liquid is cool, fat will rise to surface and solidify. Remove fat. Puree thickened liquid and vegetables making sauce. Place sauce into clean braising pan. Top with cleaned meat portions. Cover and bake/roast at 325ºF for about 1 hour or until temperature reaches 165°F.

Chef’s Notes: By cooling the meat in the liquid–moisture absorbs back into the meat, and gives the opportunity to remove the fat making a leaner dish. There will still be plenty of richness in this cut of meat.


printable page