Tried to sound fancy; got you didn’t I?? This is simple as food gets, but we can make it sound pretty elevated. This is “peasant food,” which by the way is the kind of food I love to eat and cook. It is about using what you have, making the most of it. When cooking my recipes, have fun be creative. Don’t have nutmeg? Don’t drive to the store, use something you may have, cloves or coffee can warm up this dish with flavor just as well, then it will be truly your creation.
The short rib is by no means a fancy cut, but when cooked right it is buttery melt in your mouth divine. I used the last of our garden vegetables as I prep our garden beds for a fall garden. I roughly chopped up the vegetables, letting them cook down through out the day, and then puree in a blender. I plan to use the other half for a vegetable based soup. The ribs are braised with tarragon, butter and coconut oil, then allowed to stew with the sauce until tender. The coconut oil allows the butter to get to a high temperature without burning. I serve this over polenta. My mother and grandmother always had polenta, I was shocked at how little other people use this Italian staple! I like my polenta creamy, but not watery, similar to a thick “grits,” with the grain of polenta is finer. I stir in my yogurt made fresh from the dairy farm to give the polenta extra creamy. If you haven’t tried to make your own yogurt try it using my method! This is a perfect meal for a cold fall night. Make extra and invite friends!
- 4-8 Qts vegetable puree. (A full 8 Qt Pot of chopped vegetables)
- 4- 6 lbs Short Ribs
- 2 Tbsp Fresh Chopped Tarragon
- 2 Tbsp Butter
- 2 Tbsp Coconut Oil
- 1/4 C wine
- Salt and Pepper to Taste
- 1 tbsp ground nutmeg
- 1/3 C molasses
- 1/3 C balsamic vinegar
- 1/3 C sugar
- 1 1/2 C Corn Meal
- 6 Cups of Chicken Stock
- 2 Tbsp Butter
- 2 Tbsp Yogurt
- Parmesan Cheese
Directions: Roughly chop what vegetables you have on hand (carrots, celery, onion, kale, garlic, eggplant, zucchini etc) Add olive oil, salt and pepper and cook until all vegetables are tender. Puree in blender or with immersion blender in pot.
In separate pan, brown short ribs. I will explain the method of braising; start by heating the butter and coconut oil in saute pan. Season short ribs with salt and pepper. Chop tarragon and add to pan. Pace ribs in pan and let brown on one side, then flip. Approx. 3 minutes a side at very high heat. Make sure you get a nice “crust,” this will allow the ribs to seal in any juices and lead to tastier meat. Now you will have some burnt looking bits, this is the fat that has been rendered and is full of flavor. Add a little liquid of your choice, wine, water or chicken stock. About 1/4 cup. Using spatula scrape these bits with the liquid and let it reduce a bit. Add ribs and browning liquid to vegetable puree.
Add molasses, nutmeg, sugar and vinegar. Simmer on low heat for 1 hour. Place in 350 F oven for 2-4 hours. Make polenta by boiling chicken stock and butter. Add Polenta slowly with whisk to avoid lumping. remove from heat and let sit for 30 minutes stirring occasionally. Serve short ribs over polenta with extra juice and a little parmesan if desired! Enjoy.