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.
1 cup heavy cream
2 cups water
1/2 tablespoon salt
1 cup polenta
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
2 cups wild Arugula
salt and pepper
1 tablespoon Olive Oil
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.
Cover and continue cooking for about 15-20 minutes, stirring occasionally, until all of the liquid is absorbed.
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.
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.
Add the garlic and tomatoes to the pan, roasting them for a few minutes.
Add in the tomato paste, mustard, wine, vegetable stock, dill and onion powder. Bring to a simmer and add in the short ribs.
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.
Remove the bones and shred the meat.
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)
In a small bowl, combine the Arugula, salt and pepper with the olive oil.
Using your favorite cutter, cut desired shape of the polenta and transfer to plate.
Top the polenta cake with Arugula salad and then with a desired portion of shredded meat.
Top the meat with a healthy amount of sauce.