Featured in Crush it with JUSTIN Series

Ingredients

Braised Beef Short Rib: 
2 pounds Beef Braised Beef Short Rib (boneless and cut into 4 pieces. You can also buy bone in and adjust up the weight)
1 ea Yellow onion (large dice)
4 cloves Garlic
1 ea Carrot (large dice)
1 ea Celery stock (large dice)
4 sprigs Thyme (tied together)
1 cup Red wine (e.g. Cabernet)
6 cup Veal or beef stock/broth
1 teaspoon Kosher salt
To taste Freshly cracked pepper

Creamy Polenta: 
1 1/2 cupMilk (whole)
1 cup Chicken / vegetable stock (or more milk)
1/3 cupPolenta
4 tablespoons Butter
1/2 cupParmesan (grated)
To taste Kosher salt
To taste White pepper

Mashed Potatoes: 
4 each (1000g) Large potatoes (peeled and large dice)
1/2 cupHeavy cream
1/2 cupMilk (whole)
1/2 cupButter
To taste Kosher salt
To taste White pepper

Preparation

Braised Beef Short Rib:

• Season Braised Beef Short Rib with salt and pepper
• Heat a large pot or cocotte to high heat and add clarified butter or canola oil
• Add Braised Beef Short Rib and sear until dark golden brown on all sides
• Reduce heat to low and add the onion, garlic, carrot, celery; sauté until tender
• Add red wine and cook until alcohol is burned off
• Add stock and thyme; bring to a simmer on low and cover
• Let cook for 3-4 hours until meat is tender and falling apart when touched
• Remove the meat from sauce
• Strain the liquid and reduce until nape (slightly thickened)
• Spoon sauce on meat; serve with mashed potatoes or creamy polenta and the braised carrots (reserved from the braising)

Creamy Polenta:

• In a medium pot bring liquids to a simmer
• Whisk in polenta; continue to whisk over low heat until it thickens and granules of polenta soften and become smooth
• Add more milk if desired for a creamier thickness
• Add butter and cheese; season to taste with salt and pepper
• Add more cheese if desired, or add other sharp, dry aged cheeses for flavor variations
• Note that blue or gorgonzola cheese will pair well with the filet and the JUSTIN Cabernet Sauvignon

Mashed Potatoes:

• In a medium pot place peeled and diced potatoes, submerge in water, and season pot with approximately 2 tablespoons salt
• Simmer the potatoes until tender and falling apart when pushed with a fork or knife
• Strain potatoes and remove all water
• Using a potato ricer or hand, mash potatoes until smooth
• Heat gently the cream, milk, and butter; whisk in
• Be careful to incorporate but not over mix, as overmixing potatoes can create a gummy texture
• Season potatoes with salt and pepper as desired
• If you prefer creamier, richer potatoes, add more butter