Estimated Cooking Time: 1 hour
Large Pot, Sturdy Whisk, Slotted Spoon, Medium Sized Skillet or Shallow Casserole Dish.
Barolo Braised Short Ribs in Cipollini Onion Braising Jus
Swiss Chard Gratino
Preheat the oven to 375°F, convection if available. Bring a large pot half full of water to a low simmer.
Carefully place the bag of short ribs into the pot; simmer on low for 15 minutes.
Remove the bag from the water using tongs or a slotted spoon; allow to rest on the counter for 5 minutes and discard water.
Meanwhile, heat the swiss chard in the oven with the lid on; 30-35 minutes.
Slice open the bag of ribs and tip contents into a suitably sized oven safe skillet or shallow casserole dish. Place the skillet of ribs in the oven for 15 minutes.
Remove the skillet from the oven and spoon the braising liquid over the ribs to build a beautiful glaze. To balance the richness of the ribs, add a small amount of red wine vinegar, if desired. Continue this process every 5 minutes or until the ribs are nicely glazed and the sauce has thickened, coating the spoon.
In a high-sided saucepan, bring 400 ml chicken stock to a low simmer. Add the par cooked polenta in spoonfuls and simmer on low heat, stirring with a wooden spoon until it starts to come together, smooth and creamy. Add more stock or water to achieve your desired texture.
Remove polenta pot from the heat and add the grated Grana Padano. Whisk to incorporate the cheese and adjust seasoning with salt, to taste.
Arrange the glazed ribs, creamy polenta and Swiss chard gratino on plates or family style platters. Spoon the pickled mushrooms (cold) on top of the short ribs; and sprinkle the bread crumbs on top of the gratino.
CHEF'S TIPSDrizzle liberally with our ‘Olio Novello’ from Domenica Fiore for an added layer of freshness and depth of flavour.
Whisk 3 tbsp of grass fed butter into your polenta to make it an extra luxurious side dish.
Sprinkle short ribs with a pinch of Maldon sea salt for some crunchy texture and punches of salinity.
Any Nebbiolo – Its earthiness and bright acidity are a perfect match for rich braised meats and creamy polenta.