Brasato al Barolo with Polenta and Horseradish Gremolata

Name: Brasato al Barolo with Polenta and Horseradish Gremolata
Yield: serves 6
Ingredients: 6 beef short ribs (about 1 pound each); 2 tablespoons kosher salt; 2 teaspoons freshly ground black pepper; 1/4 cup (4 tablespoons) extra-virgin olive oil, plus more as needed; 1 medium onion, cut up into large pieces; 1 carrot, peeled and cut into large pieces (about 2 inches); 1 celery rib, cut into roughly 2-inch pieces; 3 garlic cloves, thinly sliced; 1 tablespoon double-concentrated tomato paste; 1 750-ml. bottle dry red wine(preferably Barolo); 1 14-ounce can peeled plum tomatoes (preferably San Marzano), including their juice; 4 cups Basic Chicken Stock (page 27), plus more as needed; 10 fresh thyme sprigs; 10 fresh oregano sprigs; 1 long rosemary sprig; 1/2 ounce dried porcini mushrooms; 3/4 cup whole fresh Italian parsley leaves; 3/4 cup whole fresh celery leaves (only pale green leaves from the hearts); Zested strips of 3 lemons; 1 tablespoon finishing-quality extra-virgin olive oil; Maldon sea salt or another flaky sea salt, such as fleur de sel; Fresh peeled horseradish; Polenta (page 265)

January 26, 2012

In the last few years, it seems like there have been two requirements to opening a successful restaurant in Los Angeles. You have to offer a selection of decent wines by the glass, and you have to offer braised short ribs. You see short ribs served on the bone and off the bone; cooked with Indian spices, Asian spices, and Latin American spices; and served over mashed potatoes, polenta, and who knows what else. I don’t roll my eyes when I see them on a menu because I know how good they can be. Once they’re cooked, they’re good for a few days, so they’re convenient for the home cook. Braise them today; reheat them tomorrow. In the Italian spirit of not wasting any bit of food, shred the leftover meat to make Francobolli di Brasato al Pomodoro (page 177).

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