WQED mobile
menu
close menu

AVAILABLE AT SHOP WQED

Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)

TENDER BRAISED SHORT RIBS

From: Mio Kitchen and Wine Bar - Chef Matthew Porco
Primary category: Steel City Chefs

INGREDIENTS
5# Beef short ribs
2 cups mire poix
5 cloves of garlic (unpeeled)
1 cup canned tomato
2 bay leafs
5 sprigs Thyme
5 sprigs rosemary
2 ½ qts red wine
1 qt chicken stock
Olive oil
1# butter
Salt & Pepper
½ cup coarse polenta
2 cups chicken stock
½ cup grated parmesan cheese
3 tbl mascarpone cheese
½ cup small dice onion
½ cup small dice carrot
½ cup small dice celery
1 bunch baby carrot (peeled)
½ cup tomato concasse
Fresh basil, chives & tarragon, chopped

PREPARATION
SHORT RIBS:
Pre-heat the oven to 400 degrees. Season ribs with salt and pepper and brown all sides in a hot pan using canola oil and butter. Remove ribs and set aside in backing pan. Add the 2 cups of mirepoix and garlic cloves and cook until the mirepoix is very caramelized then add the canned tomato and cook until dry. Add the red wine to deglaze the pan and pour everything on top of the ribs. Add chicken stock. The liquid should cover the ribs. Add bay leaf, rosemary and thyme sprigs and bring up to a boil. Then cover with foil and place in the oven for 4 hours. When finished, remove the ribs, strain the cooking liquid and place each in the cooler to set. When cooled, cut portions from the ribs removing any fat. Heat up remaing sauce in a pot and add rib portions to it. Serve ribs when heated through.
POLENTA:
In a pot bring 2 cups of chicken stock to a boil. Whisk in the polenta slowly, season with salt & pepper while continuously stirring the polenta over low heat. When the polenta becomes soft, add your cheese and adjust seasoning. Reserve the mixture keeping it warm.
SAUCE:
Once cooled the fat will settle on top, discard it and reduce the remaing liquid by half. Split the reduced sauce up in half. Take half the sauce and use it to re-heat the ribs. In a pan with olive oil sweat the dice carrot, onion, celery and peeled bunch carrot. Add tomato concasse, pinch of butter and add the remaining reserved sauce. Reduce to proper consistency and lastly, add your fresh chopped herbs.

RETURN TO ALL RECIPES

TENDER BRAISED SHORT RIBS - NOTES

add your own note

This will be added to your recipes.

TENDER BRAISED SHORT RIBS - REVIEWS

Facebook

 


featured specials

  • Portraits for the Homefront: The Story of Elizabeth Black
    The poignant story unfolds as we explore Black’s lost art career, seek out elderly veterans who encountered Miss Black on the battlefield, and present to amazed and appreciative families portraits that never arrived.
  • Classical Crossroads
    Where classical music crosses paths with rock and roll, world music, folk music and jazz. Listen to interviews with people who make good music here.

featured specials

  • Portraits for the Homefront: The Story of Elizabeth Black
    The poignant story unfolds as we explore Black’s lost art career, seek out elderly veterans who encountered Miss Black on the battlefield, and present to amazed and appreciative families portraits that never arrived.
  • Classical Crossroads
    Where classical music crosses paths with rock and roll, world music, folk music and jazz. Listen to interviews with people who make good music here.

featured specials