Ingredients:
14 oz Double Bone Short Rib
Celery
Carrot
Onion
Garlic
Tomato
Tomato paste
Rosemary
Bay leaf
Thyme
Red wine
Chicken stock
Butternut Squash Polenta Cake:
Polenta
Milk
Water
Butter
Thyme
Salt and Pepper, to taste
Butternut Squash puree
Grated Parmesan Cheese
Crispy Onion Strings:
Thinly shaved Onion Rings
Buttermilk
Seasoned flour
Method:
First season the short rib with salt and pepper and sear in a hot pan until golden brown; then remove from pan and set aside.
In a large roasting pan sauté first four ingredients until they start to brown then add your tomato product and continue to cook until almost no liquid in pan then add your remaining ingredients and bring to boil.
Place seared short rib in pan and make sure that it is completely covered with liquid. Cover with tinfoil and cook at 325 degrees for 2 ½ to 3 hours until the meat is fall of the bone consistency. Gently remove short rib from braising liquid and set aside to rest.
Strain braising liquid and reduce by half, finish with a little butter.
For the polenta cake bring water, milk, butter to slow boil then add thyme and slowly add polenta stirring vigorously so that it does not stick when polenta starts to bubble turn heat down to low add butternut squash puree and mix finish with salt, pepper and a healthy portion of grated Parmesan cheese.
Coat pan with non-stick spray and fill with polenta let sit over night. The following day cut out squares and coat with seasoned flour and deep fry at 350 degrees until golden brown.
For the onion strings slice a white onion very thin and soak in seasoned buttermilk then shake of any residual milk and toss in seasoned flour then fry till crispy and season.
For presentation place the fried polenta cake in the center of the bowl then place the short rib on top then finish sauce and onion strings.