59
WINTER
2017
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for thebison,
short ribs...
2 tablespoons canola oil
6 bison short ribswith bones,
cut 2 inches thick (about 4 pounds)
Kosher salt and freshly ground pepper
4 large shallots, cubed
2 carrots, cubed
3 celery root, cubed
3 garlic cloves, thickly sliced
One bottle dry redwine, such as
Cabernet Sauvignon
4 thyme sprigs
2 FreshBay leaves
3 cups beef or game stock
for the
parmesanpolenta...
4 cups chicken stock, preferably homemade
1/2 cup18% cream
2 fresh bay leaves
1 sprig thyme
2 teaspoonsminced garlic (2 cloves)
1 cup yellow cornmeal
1 tablespoon kosher salt
1 cup freshly gratedParmesan cheese,
plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter
preparing&cooking the ribs...
1. In a large skillet, heat the oil. Season the ribswith salt and pepper. Add them to the skillet and cook
overmoderate heat, turning once, until browned and crusty, about 18minutes. Transfer the ribs to a
shallow baking dish in a single layer.
2. Add the shallots, carrots, celery root and garlic to the skillet and cook over low heat, stirring
occasionally, until very soft and lightly browned, about 20minutes. Add thewine, bay leaves and thyme
sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and
refrigerate overnight, turning the ribs once.
3. Preheat the oven to350°. Transfer the ribs andmarinade to a large, cast-iron casserole. Add the
beef or game stock and bring to a boil. Cover and cook in the lower third of the oven for 11/2 hours,
until themeat is tender but not falling apart. Uncover and braise for 45minutes longer, turning the ribs
once or twice, until the sauce is reduced by about half and themeat is very tender.
4. Transfer themeat to a clean shallow baking dish. Strain the sauce into a heatproof measuring cup
and skim off asmuch fat as possible. Pour the sauce over themeat; there should be about 2 cups.
5. Preheat the broiler. Broil themeat, turning once or twice, until glazed and sizzling, about 10minutes.
Transfer themeat to plates, spoon the sauce on top and servewith parmesan polenta.
preparing thepolenta...
1. Place the chicken stock in a large saucepan. Add the garlic, cream,
thyme andBay leaf and cook overmedium-high heat until the liquid comes
to a boil. Reduce the heat and simmer the liquid until fragrant and very
flavourful.
2. Strain off the liquor discard the herbs and place the liquid back into the
pot and return to a slow simmer onmedium heat very slowlywhisk in the
cornmeal, whisking constantly tomake sure there are no lumps. Switch to
awooden spoon, add the salt, and simmer, stirring almost constantly, for
10minutes, until thick. Be sure to scrape the bottom of the pan
thoroughlywhile you're stirring.
3. Off the heat, stir in theParmesan, creme fraiche, and butter. Taste for
seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
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