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Dame Michele Scicolone's Italian-style braised short ribs with rosemary polenta

New York Dame Michele Scicolone is an expert on Italian cuisine. She has written 13 cookbooks, including 1,000 Italian Recipes and Entertaining with the Sopranos. Though short ribs are not a cut of meat traditionally used in Italy, she favors them and thus created this recipe for the Cooking with Les Dames d'Escoffier cookbook. She especially likes this method because it allows you to eliminate a lot of the fat before the final reheating and serving. As Scicolone advises, “Short ribs are ideal for company since you can make them several days in advance. They reheat perfectly.” The polenta can be prepared “almost effortlessly” while the ribs reheat.

Ingredients
  

  • 8 beef short ribs (about 3 pounds)
  • 1 Tablespoon salt
  • 15 grinds of black pepper
  • 2 Tablespoons olive oil
  • 3 carrots roughly chopped into ½-inch pieces (about 1 cup)
  • 3 celery ribs roughly chopped into ½-inch pieces (about 1 cup)
  • 1 large onion roughly chopped into ½-inch pieces (about 2 cups)
  • 4 garlic cloves chopped
  • 2 cups dry red wine
  • 2 cups beef or veal broth (preferably homemade)
  • 1 cup canned Italian peeled tomatoes (include juice)
  • 2–3 sprigs fresh rosemary
  • Rosemary Polenta (recipe follows)

For the Rosemary Polenta

  • 3 cups water
  • 2 cups milk
  • 1 cup cornmeal (coarse-ground preferred)
  • 1 teaspoon salt
  • 2 Tablespoons unsalted butter
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1 Tablespoon chopped fresh rosemary leaves

Instructions
 

Short Ribs

  • Preheat the oven to 325℉. Pat the ribs dry and sprinkle them all over with the salt and pepper.
  • In a large Dutch oven, heat the oil over medium heat. Add the ribs in batches, being careful not to crowd the pan.
  • Cook until the ribs are nicely browned on all sides. Remove the ribs from the sauté pan to a plate as they are done.
  • When done browning, pour off all but 2 tablespoons of the drippings. Add the carrots, celery, and onion and stir well. Cook for 10 minutes or until golden.
  • Stir in the garlic and cook 5 minutes more. Add the wine, broth, tomatoes, and rosemary. Bring the liquid to a simmer, scraping the bottom of the pan. Return the ribs to the pan.
  • Cover the pot and place it in the oven. Cook for 2 hours, checking occasionally to see that the liquid is just simmering.
  • Remove the cover and cook for 1 hour more or until the meat is very tender and coming away from the bone. With tongs, transfer the ribs to a cutting board and let cool.
  • Degrease the cooking liquid, being sure to dispose of the greasy cooked vegetables and rosemary twigs.
  • Return the degreased liquid to the pot and bring it to a simmer. Cook until thickened to desired consistency. With a sharp knife, trim the ribs and discard any loosened bones. Add the ribs to the pot.
  • At this point, the mixture can be refrigerated and stored for several days. When ready to serve, prepare the Rosemary Polenta.
  • While it bakes, reheat the ribs in their sauce on top of the stove. Taste for seasoning and serve hot with the polenta.

Rosemary Polenta

  • Preheat the oven to 375℉. In a 9-by-13-inch baking dish, whisk together the water, milk, cornmeal, and salt.
  • Bake, uncovered, for 60 minutes. Remove the pan from the oven and whisk the polenta. Stir in the butter, half of the cheese, and the rosemary.
  • Smooth the top and sprinkle with the remaining cheese.
  • Place the pan back in the oven and bake 10 minutes more, until the cheese is melted and the top is lightly browned. Serve immediately.

Notes

Wine Recommendation: Definitely something Italian! Try the Chianti Classico Reserva or a Super Tuscan (both Sangiovese-based) or the Bastianich Aragone.
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