From: Chef Nate Garyantes, 821 Market Street Bistro, Philadelphia.
Yield: 24 portions.
BRAISED SHORT RIBS:
24 1-lb. ribs
as needed, salt and pepper
6 Tbsp. olive oil
6 cups onion, chopped
3 cups carrots, chopped
3 cups celery, chopped
9 cups red wine
3 gallons veal stock
1 1/2 cups sherry vinegar
3 Tbsp. juniper berries
3 Tbsp. black peppercorns
6 bay leaves
SMOKED POLENTA:
9 cups milk
9 cups chicken stock
2 Tbsp. salt
6 cups polenta
3 cups grated Parmesan cheese
6 oz. butter
1 1/2 cups dried cherries
6 cups cassis
12 cups hickory chips
6 cinnamon sticks, crushed
MARINATED MUSHROOMS:
5 lb. wild mushrooms, such as oyster, clamshell and trumpet
1 3/4 cups olive oil
as needed, salt and pepper
40 garlic cloves, unpeeled
40 thyme sprigs
1/4 cup sherry vinegar
4 tsp. truffle oil
1/4 cup chives, snipped
as needed, olive oil
For braised short ribs: Season beef short ribs with salt and pepper. In large rondo, heat oil over medium heat. Brown short ribs on all sides; remove. In same rondo, sautè onions, carrots and celery until lightly browned. Add wine; simmer until syrupy. Return ribs to rondo; add remaining ingredients and bring to a simmer. Cover; braise in 350°F oven for 3-4 hours, or until meat is falling off the bone. Allow short ribs to cool in cooking liquid. When cool, remove short ribs and refrigerate. Strain liquid and skim off fat. Over medium heat, reduce liquid to 24 cups. Refrigerate, covered.
For smoked polenta: In large pot, combine milk, stock and salt; bring to a simmer. Whisk in polenta in a steady stream. Cook over low heat, stirring frequently, about 20 minutes or until thick enough to hold spoon upright. Stir in cheese and butter. Oil a perforated full-size hotel pan insert set on a sheet pan. Spread polenta in insert, in an even layer. Cool to room temperature. In saucepan, heat cherries in 3 cups cassis to just below a simmer; remove from heat and let cherries plump up. Soak hickory chips in remaining cassis for 1 hour. Line a deep full-size hotel pan with aluminum foil. Drain cherries and hickory chips and mix with cinnamon. Spread on foil in an even layer and place over low flame. When chips being to smoke, remove insert with polenta from sheet pan and place over smoker; cover. Smoke for about 20 minutes, or until polenta is light brown on top. Remove insert from smoker; refrigerate. When cold, turn polenta out onto work surface and cut into 24 rectangles, then cut each rectangle into 2 triangles.
For mushrooms: Spread mushrooms on sheet pan in single layer. Drizzle with olive oil; season with salt and pepper. Scatter garlic and thyme on top; roast in 400°F oven 20 to 25 minutes, or until mushrooms start to brown. Cool; remove and discard garlic and thyme. Place mushrooms in bowl; dress with vinegar and truffle oil. Season with salt and pepper; mix in chives. Yields about 12 cups.
For each serving to order: Heat 1 braised short rib in 1 cup sauce until meat is hot and sauce has reduced to a coating consistency. In sautè pan, brown 2 pieces smoked polenta in olive oil until golden on both sides. Arrange polenta and short rib on plate; granish with 1/2 cup marinated mushrooms.
© Cattlemen's Beef Board and National Cattlemen's Beef Association