Beaujolais Braised Voils Family Farm Wagyu Short Rib Recipe
parmigiano polenta, cherry wood smoked bone marrow demi glace
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Ingredients
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Short Ribs
Parmigiano Polenta
Cherry Wood Smoked Bone Marrow Demi Glace
Method
Short Ribs Preparation
- 1
Seasoning the Ribs
Generously season the wagyu short ribs with salt and black pepper on all sides.
- 2
Searing the Ribs
In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 8-10 minutes. Remove and set aside.
- 3
- 4
Deglazing
Pour in the Beaujolais wine to deglaze the pot, scraping up any browned bits. Bring to a simmer for 5 minutes.
- 5
Braising
Return the short ribs to the pot. Add beef stock, thyme, and bay leaf. Bring to a gentle simmer, cover, and braise in a preheated oven at 300°F (150°C) for 3 hours or until tender.
Parmigiano Polenta Preparation
- 6
Boiling Water
In a saucepan, bring water and salt to a boil.
- 7
Cooking Polenta
Gradually whisk in polenta, reduce heat to low, and cook, stirring frequently, until thickened (about 30 minutes).
- 8
Finishing Polenta
Stir in grated Parmigiano-Reggiano cheese and butter until melted and combined. Adjust seasoning with salt if necessary.
Demi Glace Preparation
- 9
Roasting Bone Marrow
Preheat the oven to 400°F (200°C). Place bone marrow in a roasting pan and roast for 20-25 minutes until browned and soft.
- 10