Braised Beef Rib with Vegetables & Polenta Recipe

Chef Nathan Peitso (formerly of the Los Angeles Farmhouse Kitchen and Sear Steakhouse in Solvang) is serving up comfort food this fall, with this “elevated pot roast.” When it gets cold, we want comfort food—slow cooked and braised meats, long-simmered vegetables, rich sauces…like Grandma used to make. Read all about this dish (and Chef Peitso) here.

Peitso is a Santa Ynez Valley resident, a second-generation farmer from Ventura County, and a farm-to-table restaurateur. Here’s his recipe!

Braised Beef Rib with Vegetables and Polenta

Beef ribs are the perfect comfort food for fall. This recipe is easy to make for 2, and roasting the vegetables separately keeps them firm and perfectly roasted with caramelized flavors.

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Course Entree, Main, Main Course

Cuisine American

Ingredients

  

• 6 lbs large cut (dino) beef ribs or 2 3-bone section beef plate ribs
• salt & pepper
• 1/2 cup each: red onion, carrot coarsely chopped
• 1/4 cup each: garlic, oregano coarsely chopped
• 2-4 cups beef stock
• 5 whole carrots
• 2 red onions cut in sections
• 8 ounces shitake mushrooms quartered
• 4 tomatoes (or any fall vegetables/squash) cut in sections
• 1/2 cup polenta or corn meal
• 1 cup cream
• 1 cup vegetable stock
• 1/4 cup parmesan cheese
• chopped chives for garnish

Instructions

 

• On the ribs, trim away the gristle and membrane and sprinkle generously with salt and pepper.
• In a Dutch oven, heat olive or cooking oil over high heat. When very hot, sear all sides of rib rack until browned. Add coarsely chopped red onion, carrots and garlic and some oregano. Add beef stock to almost cover the meat.
• Bake at 350 degrees for at least 4 hours.
• In the meantine, toss carrots, red onions, shitake mushrooms, and tomatoes or any fall vegetables/squash in olive oil, salt and pepper and lay them out on 4 separate baking sheets: 1 carrots, 2 red onions, 3 shitake mushrooms, 4 tomatoes or any fall vegetables/squash.
• Roast all vegetables at 350 degrees: carrots (35 mins), red onions (25 mins), shitake mushrooms (15 mins) and tomatoes or any fall vegetables/squash (20-30 mins).
• Just before serving, make the polenta: In a heavy saucepan, bring cream, veggie stock for liquid, and a little salt to a boil over high heat. Slowly whisk in the polenta and reduce the heat to medium-low. Cook, whisking often, until the polenta is thick, about 2 minutes and add parmesan cheese.
• Meat is done when fork can easily pierce and twist in the meat; cook longer if desired. When finished, remove some braising liquid and toss it with all the finished vegetables.
• Place polenta on plate, top with 1 rib, add vegetables and more braising sauce and garnish with chives.

Keyword braised beef, short rib