Good Day welcomes back Francesco and Stefano Secchi. They're cooking up their mouth-watering short ribs with celery root and polenta.
5 Short Ribs, Fat Trimmed Slightly
EV Olive Oil
3 Carrots, Peeled and Minced
2 Celery Stalks, Minced
1 Spanish (Yellow) Onion, Minced
2 Garlic Cloves, Minced
2 Green Onions, Minced
¼ Cup Dried Porcini Mushrooms
1 Bay Leaf
3 Parsley Stems
2 Tbsp Tomato Paste
1 Cup Good Red Wine (Whatever You're Drinking While Making This!)
7 Cups Natural Chicken Stock (Low Sodium Would Be Excellent)
1 Celery Root, Washed, Peeled and Diced (Keep The Peels)
2 Cups Organic Milk
1 Cup Quick Cooking Polenta
5 1/2 Cups Natural Chicken Stock or Water
3 Tbsp Unsalted Butter
1 Cup Parmigiano Reggiano, Grated
Kosher Salt and Cracked Black Pepper
Preheat the oven to 335 degrees.
In a large braising pan, under medium heat, add a good drizzle of extra virgin olive oil. Season the short ribs with s&p and brown on all sides in the oil, reserve. Pour out the oil and add another drizzle, then add the carrots. Stir and cook the carrots until slightly browned, then add the celery, onions, garlic, green onions and tomato paste. Cook until tomato paste turns a shade darker, add the red wine (or beer), bay leaf, dried porcinis, parsley sprigs and reduce, then add the chicken stock. Bring the liquid to a simmer, then place pot in the oven and cook for 4 hours or until meat is fork tender.
Meanwhile, in a small pot, add the celery root and milk. Bring to a simmer and cook until celery root is tender (about 15 min), season, puree and reserve.
In another medium pot, add the chicken stock with celery root peels. Have a whisk ready and bring the stock to a simmer, remove the celery root peels and slowly add the polenta, while whisking. After 5-7 minutes, remove the polenta from the heat, add the butter, Parmigiano, s&p, stir and reserve.
I like to plop the celery root puree in the bowl, place polenta over it and finally a beautiful braised short rib on top, with some braising liquid…you'll be in business!