Short Rib

Braised Short Rib with Grilled Polenta, Asparagus, and Wild Mushrooms

Directions and Ingredients

Polenta Cake

5 cups water
5 cups cream
2 tablespoons salt
2 tablespoons Parmesan cheese
4 cups cornmeal

Remaining Ingredients

short ribs
asparagus
mushrooms

For the steakshort ribs:

  1. Braise short rib in Cabernet with fresh herbs and veal stock

For the Polenta Cake:

  1. Boil liquid. Add cornmeal, salt, and parmesan. 
  2. Cook for 1 minute.
  3. Transfer to sheet tray in an even layer.
  4. Cool, cut, and grill to desired portion size.

For the Asparagus and Wild Mushrooms:

  1. Saute mushrooms in butter and olive oil for 10-15 minutes.

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