Braised Short Ribs and Arugula on Polenta Cake

What a perfect way to “lighten up” a heavy dish. Combing the short ribs with an Arugula salad and a light and fluffy polenta cake is just the way to go. This is a small dish but packs the perfect punch.


*Polenta Cake*

1 cup heavy cream
2 cups water
1/2 tablespoon salt
1 cup polenta

*Short Ribs*

4 lbs of short ribs
1/4 cup Olive Oil
5 cloves of garlic – smashed
4 Roma tomatoes – quartered
1 cup Cabernet Souvignon
1 teaspoon onion powder
2 teaspoons dried dill
3 cups vegetable broth

*Arugula Salad*
2 cups wild Arugula
salt and pepper
1 tablespoon Olive Oil



*Polenta Cakes*

In a pot, combine the cream, water and salt. Bring to the point of simmer (do not boil) and add in the cornmeal and give it a good stir.

Turn the heat to LOW and cover the pot. Give it about 5 minutes and stir the polenta. It will accumulate at the bottom and will have a tendency to burn if you skip the this step.

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Cover and continue cooking for about 15-20 minutes, stirring occasionally, until all of the liquid is absorbed.

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Spray a ceramic or glass dish with non-stick cooking spray and transfer polenta to the dish. Even out the mixture so it is even all the way across. Cover and refrigerate, up to 24 hours in advance.

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Remove from fridge when ready for service.

*Braised Short Ribs*

Pre-heat oven to 350 F.

Season the short ribs with salt and pepper.

In a roasting pan, add in the olive oil and heat, adding in the short ribs. Sear off the ribs on all sides and remove the ribs from the pan.

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Add the garlic and tomatoes to the pan, roasting them for a few minutes.

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Add in the tomato paste, mustard, wine, vegetable stock, dill and onion powder. Bring to a simmer and add in the short ribs.

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Transfer the covered pan into the oven. Cook for 2 1/2 hours, until meat is tender and falls apart at the touch. Remove the ribs from the pan, into a large bowl.

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Remove the bones and shred the meat.

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Using an immersion blender, blend the cooking liquid until it is fully liquefied and smooth. (If you do not have an immersion blender, this step can be completed in a blender or food processor)

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In a small bowl, combine the Arugula, salt and pepper with the olive oil.

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Using your favorite cutter, cut desired shape of the polenta and transfer to plate.

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Top the polenta cake with Arugula salad and then with a desired portion of shredded meat.

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Top the meat with a healthy amount of sauce.