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.
Short Rig Ragu
1ouncedried porcini mushrooms
3poundsboneless beef short ribscut into 1 inch pieces
1stalk of celerysmall diced
1large carrotsmall diced
1cupgrated parmesan cheese
1small shallot coarsely chopped
salt and pepper
salt and pepperto taste
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.
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.
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.
Combine all ingredients in a medium bowl. Taste and adjust seasoning if needed.