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 ...

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