A hearty three-course meal that covers the meat, vegetables and grains to usher you into fall. This stew feeds 4 hungry eaters and leaves you with enough meat and sauce to toss into some penne for tomorrow’s dinner.
Ingredients
Short Rig Ragu
1ouncedried porcini mushrooms
2Tbspsolive oil
3poundsboneless beef short ribscut into 1 inch pieces
1onionchopped
1stalk of celerysmall diced
1large carrotsmall diced
2clovesgarlicchopped
1Tbsptomato paste
1Tbspflour
1TbspDijon mustard
2sprigs thyme
1sprig rosemary
1bay leaf
1cupport
3cupsbroth
Creamy Polenta
5cupswater
2tspskosher salt
1cupcoarse polenta
4ouncesbutter
1cupgrated parmesan cheese
Sauce Verte
2cupsparsley leaves
1cupmint leaves
2Tbspschopped chives
1small shallot coarsely chopped
1clovegarlic
1anchovy filet
2Tbspslemon juice
¾cupolive oil
1Tbspcapers
salt and pepper
Horseradish Cream
1cupcrème fraiche
1Tbspprepared horseradish
1tsplemon juice
1tspchopped chives
salt and pepperto taste
Instructions
Short Rib Ragu
Soak mushrooms in ½ cup hot water for 20 minutes. Remove mushrooms from liquid. (reserve the mushroom soaking liquid) and coarsely chop the mushrooms.
Heat oil in a large Dutch oven over medium high heat. Season short ribs with plenty of salt and pepper. Brown the short ribs in batches and set side.
Lower the heat to medium. Add onion, celery, carrot, and garlic to Dutch oven and cook for a few minutes to soften the vegetables. Add tomato paste, flour, and Dijon mustard to vegetables. Cook for about a minute then add herbs and port. Whisk the mixture until the port is reduced by about half its original volume. Add the broth, mushrooms, mushroom liquid, and beef, including any juices from the bowl. Add a bit more salt and bring the mixture to a boil.
Cover the pot and simmer over low heat until the beef is very tender, about 2-2 ½ hours. You can also braise the beef in a 300F oven.
Uncover the pot and raise the heat to medium. Reduce the liquid until thickened and flavorful. Make sure to skim excess fat from the surface as you reduce. Taste and season more if necessary.
Sprinkle parsley over the ragu before serving. Serve with polenta, sauce verte, and horseradish cream.
Creamy Polenta
Bring water and salt to a gentle boil. Pour in polenta in a slow stream, whisking as you pour. Lower the heat and simmer polenta for 30 minutes, stirring regularly. If the mixture gets too thick, just add a bit of water.
Taste and season polenta. Remove from heat add the butter and parmesan.
While it’s hot, pour the polenta onto a large platter or board. Spoon the ragu over the top and serve with sauce verte and horseradish cream.
Sauce Verte
In a food processor, puree parsley, mint, chives, shallot, garlic, and anchovy. Add lemon juice, olive oil and salt and pepper to taste. Remove to a bowl, stir in capers and taste for seasoning, adding salt and pepper if needed.
Horseradish Cream
Combine all ingredients in a medium bowl. Taste and adjust seasoning if needed.