Braised Beef Short Rib, Polenta, Shiitake Mushrooms & Gremolata

Braised Beef Short Rib, Polenta, Shiitake Mushrooms & Gremolata - Recipe Finder

Braised Beef Short Rib, Polenta, Shiitake Mushrooms & Gremolata

DINNER

braised-beef-short-rib-polenta-shiitake-mushrooms-amp-gremolata

Info

Course:
Main Course
Prep Time:
60 Minutes
Total Time:
Under 2 Hours
Skill Level:
Challenging
Cost:
Splurge

Top Chef, Season 7, Episode 4, Elimination Challenge, Winner

Yield

4 Servings

Ingredients

Braised Beef Short Rib:

4 (10-oz) short ribs
2 carrots, chopped
2 ribs celery, chopped
1 onion, chopped
2 shallots, chopped
3 cloves garlic, smashed
3 Tbl tomato paste
2 cups port
2 qt veal stock
1 sprig thyme
2 bay leaves
10 peppercorns

Chevre Scented Polenta:

1 cup chicken stock
2 cups heavy cream
1 cup hot water
1 ½ cups polenta
5 oz chevre
2 Tbl butter, unsalted
Salt and white pepper, to taste

Sauce with Citrus Gremolata:

Remaining braising liquid
1 cup balsamic vinegar
Zest of 1 lemon
2 cloves garlic, chopped
¼ cup chopped parsley

Roasted Shitake Mushrooms and Pearl Onions:

1 cup pearl onions, peeled
3 cup shitake mushrooms, sliced
6 Tbl olive oil
2 Tbl butter
2 Tbl fines herbes
2 Tbl balsamic vinegar

Crispy Shallot Salad:

¼ cup whole parsley leaves
¼ cup whole tarragon leaves
¼ cup chervil pluches
¼ cup chive batons
2 shallots, thinly shaved
2 Tbl rice flour

Directions

For the Braised Beef Short Rib:

1. Sear short ribs until deep brown. Remove from pan. Add all vegetables and brown well. Add tomato paste and fry until orange in color. Deglaze with port to au sec.

2. Put ribs and vegetable mixture into pressure cooker with veal stock, thyme, bay leaves, and peppercorns. Cook in pressure cooker for 1 hour 45 minutes.

3. Allow ribs to cool in liquid if not serving immediately.

For the Chevre Scented Polenta:

1. Bring stock and cream to boil. Add polenta and reduce heat to medium-low. Use whisk and whip polenta. Continue to cook whisking frequently, add water as needed to adjust consistency. Continue this process for 30 minutes.

2. Fold in chevre and butter. Season with salt and white pepper to finish. Polenta should be creamy and fluffy and hold shape while still being soft.

For the Sauce with Citrus Gremolata:

1. Strain braising liquid (reserve about 2 cups to heat ribs) and reduce liquid by 1/3. Reduce balsamic vinegar by ½ or slightly syrupy. Add about 2 tablespoons balsamic reduction to braising liquid reduction. Season with salt to taste.

2. Chop parsley, garlic, and lemon zest together and add 2 tablespoons to sauce immediately before serving.

For the Roasted Shitake Mushrooms and Pearl Onions:

1. Toss pearl onions in 2 tablespoons olive oil and 2 tablespoons balsamic and roast covered at 400-degrees F for about 25 minutes.

2. Sauté shitakes in olive oil until tender. Finish with fines herbes, butter, and roasted pearl onions.

For the Crispy Shallot Salad:

1. Toss shallots in rice flour and fry at 350-degrees F until golden brown. Toss with herbs and a drop of olive oil.

To Assemble:

Place polenta in the center of the dish. Top with one short rib. Scatter mushroom and onion mixture around the plate. Sauce right on top of the meat. Garnish with crispy shallot-herb salad.