Ingredients
5 lbs. Kobe Short Ribs
2 qts. Red Wine
1 qt. Chicken Stock
2 qts. Veal Stock
2 pc Onions
1 pc Celery
5 pc Fresh Tomatoes
1 cup White Polenta
2 cups Milk
1 cup Cream
½ cup Butter
½ cup Mascarpone Cheese
2 oz. Morels
2 oz. Asparagus Tips Blanched
4 oz. Butter
20 oz. Kobe Strip Loin
Assembly:
Sear the Ribs in a Braising pot till golden brown. Add the vegetables and caramelize. Add the red wine and reduce by ½. Then add the stocks and cover. Braise for 4 hours or until fork tender. Remove the bones, portion into 3 inch cubes. Strain the reduced sauce and place the short rib cubes back in the sauce.
In a sauce pot heat the cream and milk. Whisk in the white polenta. Cook on low heat for 20 minutes. Constantly stirring to avoid lumps. Add the butter and the mascarpone. Season generously.
Heat the butter in a sauce pot, add a little drop of water and emulsifies. Place the morel and poach. Add the asparagus at the last second and season.
Heat a sauté pan with oil and season the Strip loin heavily. Pan roast the beef on both side and place in the oven for 12 minutes. Remove from oven baste with butter and cook till med rare. Rest beef for 4 minutes and slice
into 2 oz. pieces.
