Matteo Venini of Lupo Verde Slow Braised Short Rib with Creamy Yellow Pollenate, Gremolada and Parmesan Cheese Braised short rib 5 # short rib bone in 1 big size yellow onion 4 stemp of celery 2 medium size carrot 2 bottle ( 750ml ) red wine full body 1/4 cup of semi sweet chocolate bouquet of fresh herbs ( rosemary, sage, thyme, bay leave ) Salt and pepper to taste veggie stock as needed -‐ massage the meat with fresh ground black pepper, set aside in a large oven pan. -‐ peel and wash veggie, cut them in a medium size pieces. -‐ mix veggie with the meat, cover with the wine, add chocolate and the herbs -‐ Let it rest overnight in the fridge. -‐ Separate meat from the veggie and the wine. -‐ Generously salt the short rib and sear them very well each sides. -‐ Saute the veggie -‐ Boil the wine for about 20 minutes -‐ Mix the all ingredients together again and add veggie stock to cover and cook at 275/300 F for about 8-‐10 hours -‐ Let it cool down for 1 hour and take the meat out, bland the jus and adjust the flavor of the sauce. POLENTA 1 lt water 500 gr yellow corn flour 1 cup parmesan cheese 4oz butter Add polenta flour into boiling water whisking untill nice and smooth. Add salt and let it cook very slowly for 45 minutes to 1 hour. Add parmesan cheese and butter GREMOLADA 1/2 cup of finely chopped parsley zest of one lemon 2 cloves of garlic Chopped all together untill nice and fine. Plaiting: Serve the short rib over the polenta, cover the meat with the sauce and sprinkle gremolada on top.
* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project