Short Rib Lunch

Posted: October 31, 2013 in NERDSTEAK - Straight Up Food
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Red wine braised short rib, aleppo pepper polenta cake, caramelized pearl onion, oven-dried tomatoes, roasted asparagus

Comments
  1. markmc2012 says:

    I don’t eat meat, but I sure like the looks of everything else on the plate.

  2. I love meat, any meat, but when I read about mark not being a fan, I couldn’t get my mind off of thinking about a nice, meaty, grilled portobello with a drizzle of roasted garlic and parsley oil topping the rest of those mouthwatering veggies. Sorry chefman, my taste buds and imagination got the best of me… Those Shortribs look amazing!!!

  3. shelaneydae says:

    That looks delicious!! Someone should probably cook that for me!

  4. Sande Fowler says:

    This looks absolutely delicious! The idea of caramelized pearl onions with the short ribs. . . Let’s just say I’m drooling. I’m curious, though: How do you keep the polenta moist enough to serve without a sauce. I fail with polenta every time.

    • chefman316 says:

      Well that is actually a polenta cake…I make the standard polenta with a little extra cream and butter, then I spread it our on a sheet tray and refrigerate it until cold. The polenta naturally firms up, and with the additional of a little extra fat, you can cut it, lightly dust it with flour, and pan fry it until crispy. The little extra fat in there keep the cake moist and tender, then I finish the dish with a reduction of the braising liquid, so there is actually a little sauce with this dish.

      Let me know if you need any more help or have any questions! Thanks again for the comments too!

      MH

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