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Ingredients

• Short Ribs:
• 4 pounds beef short ribs, bone in, cut into single rib chops
• sea salt and freshly ground pepper, to taste
• 3 cups zinfandel (red wine)
• .5 cup sugar
• 1 tablespoon minced fresh garlic
• 3 sprigs fresh thyme, picked
• 3 ounces canola oil
• 2 cups small-diced onion
• .5 cup small-diced celery
• .5 cup small-diced carrots
• 6 ounces canned chopped tomatoes
• 2 cups beef broth
• 2 ounces mushrooms, preferably porcini
• 2 each bay leaves
• Root vegetable Ragout:
• 2 each sweet carrots, washed and peeled
• 4 each turnips, washed and peeled
• 2 each parsnips, washed and peeled
• 12 each pearl onions, peeled
• 12 each red pearl onions, peeled
• .5 teaspoon sherry vinegar
• 2 tablespoons unsalted butter
• 1 teaspoon chopped tarragon
• salt and freshly ground pepper, to taste
• Creamy Polenta:
• 2 cups water
• salt, to taste
• .5 cup organic yellow polenta (can substitute plain cornmeal)
• 2 tablespoons butter
• .5 cup mascarpone cheese (can substitute cream cheese)

Description

Another Exquisite Recipe From My Favorite Chef! The Prep Time Does Not Include The Marinating Time.

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