Grilled Piedmontese Short Ribs Recipe

Marinate the short ribs

Pat the short ribs dry. In a bowl combine 3 tbs olive oil, smashed garlic, rosemary, thyme, 2 tsp salt, 1 tsp pepper and optional 1 cup red wine. Add ribs and coat thoroughly. Cover and refrigerate for at least 2 hours or up to overnight.

Bring to room temperature

Remove the ribs from the refrigerator 45–60 minutes before cooking so they come to room temperature. Pat off excess marinade and blot dry with paper towels to encourage good browning on the grill.

Preheat grill

Light a grill for two-zone cooking (one side high heat, one side medium/indirect). Preheat to about 450–500°F (230–260°C) on the hot side.

Sear and finish on grill

Brush the ribs lightly with oil. Sear ribs over the hot zone 2–3 minutes per side until a good crust forms. Move ribs to the cooler side, close the lid and cook until internal temperature reaches 125–130°F (for medium-rare to medium) — about 10–20 minutes depending on thickness. Use a thermometer for accuracy. If you prefer them more done, cook to 135–145°F.

Rest

Transfer ribs to a cutting board, tent loosely with foil and rest 10–15 minutes before slicing against the grain. Reserve any juices for the jus or to drizzle over the polenta.

Bring 4 cups stock and 1 cup milk to a gentle simmer in a medium saucepan over medium heat. Slowly whisk in 1 cup polenta in a steady stream to avoid lumps.

Reduce heat to low and cook, stirring frequently, until the polenta is thick and creamy and the grains are tender, about 20–25 minutes for medium-grind. If it becomes too thick, add a splash of hot water or milk to loosen.

Once tender, remove from heat and whisk in 3 tbs butter, 1 cup grated Parmesan, 1 tsp salt and 1/2 tsp pepper. Taste and adjust seasoning. Keep warm, covered, until ready to serve.

While the polenta cooks, heat 2 tbs extra-virgin olive oil in a skillet over medium heat. Add minced shallot and cook until translucent, 1–2 minutes.

Add the chopped ramps and cook 1–2 minutes until the greens soften but remain bright. Add halved cherry tomatoes and cook just until tomatoes begin to blister, about 2–3 minutes.

Remove from heat and stir in 1 tsp red wine vinegar, 1/2 tsp sugar, 1/2 tsp salt and 1/4 tsp pepper. Adjust acidity and seasoning to taste. Keep warm or at room temperature until plating.

Pour 1/4 cup oil into a small skillet and heat over medium-high until shimmering. Add the rinsed, drained capers in a single layer and fry until they puff and become crisp, about 30–60 seconds. Remove with a slotted spoon to paper towels to drain.

Toss the fried capers with 1 tsp lemon zest and 1 tbs chopped parsley. Sprinkle a pinch of coarse sea salt over them if desired.

Spoon a generous bed of creamy polenta onto each plate. Place a sliced short rib portion over the polenta.

Top with a spoonful of ramps-and-tomato relish alongside the meat. Scatter fried capers over the dish for a salty, crispy contrast.

If using, warm 1 cup beef jus and spoon around the polenta and meat. Finish with a light sprinkle of coarse sea salt and an extra drizzle of olive oil or reserved beef juices. Serve immediately.