Folks, we’ve got ourselves a snow day. I can’t think of anything better than a Sunday in January with snow falling, AFC Championships on the television, Ella and Louis on the speakers, and veal shanks slow-roasting in the oven using my favorite short rib recipe.
Figured some of you might be looking for the same kind of plan, so I’m bringing you two recipes this week: short ribs with polenta and an incredible pasta for the following day.
I wrote these recipes during COVID when I was furloughed and had nothing else to do. I still hope one day to do something with the project — but until then, enjoy.
Short Ribs with Polenta
This is one of my all-time favorite meals. If the weatherman is calling for snow, go to the store and pick up a bunch of short ribs, some polenta, and a big bottle of Cabernet. Let these guys melt off the bone while they simmer away in the oven as you cuddle up with a roaring fire, a good blanket, and a few glasses of the wine left over from the recipe.
Ingredients
3 Tbsp olive oil
6 lbs meaty, bone-in, individual-cut short ribs
4 tsp kosher salt
1 tsp freshly ground black pepper
1 yellow onion, chopped
2 carrots, diced
6 cloves garlic, chopped
1/3 cup all-purpose flour
2 cups hearty red wine
3 cups beef stock or broth
2 Tbsp tomato paste
1 Tbsp minced fresh rosemary
1 bay leaf
For the polenta:
1 cup whole milk
1⅓ cups quick-cooking polenta
3 cups water
2 tsp kosher salt
½ cup freshly grated Parmigiano-Reggiano
Directions
Preheat the oven to 325°F.
In a Dutch oven, heat 2 Tbsp of the olive oil over medium-high heat. Season the short ribs generously with salt and pepper. Working in batches so you don’t crowd the pot, brown the ribs on all sides, about 5–6 minutes per batch. This part is tedious, but a ton of flavor comes from it. Transfer ribs to a plate.
Add the remaining 1 Tbsp oil to the pot. Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and stir well.
Slowly stir in the wine, then the stock. Stir in the tomato paste, rosemary, and bay leaf. Return the short ribs to the pot. They should be just barely covered with liquid—add hot water if needed. Bring to a boil.
Cover the pot and transfer to the oven. Cook for about 2½ hours, moving the ribs around every 45 minutes or so to be sure they stay submerged and cook evenly, until very tender.
Transfer the ribs to a deep serving platter and tent loosely with foil to keep warm.
Let the cooking liquid stand for 5 minutes, then skim off the fat and discard. Bring the liquid to a boil over high heat and reduce by about ¼, roughly 10 minutes. Discard the bay leaf and return the ribs to the pot.
Polenta
Just before serving, make the polenta. In a heavy saucepan, bring the water, milk, and remaining 2 tsp salt to a boil. Slowly whisk in the polenta (key: add it gradually). Reduce heat to medium-low and cook, whisking often, until thick, about 2 minutes. Stir in the Parmigiano-Reggiano.
Divide polenta among warm bowls, top with ribs and sauce, and serve immediately.
Serves 6.
The Night After: Short Rib Ragu
I hope you made plenty of short ribs the night before, because the ragu you can make from leftovers is unbelievable. With any luck, you’re still snowed in—plenty of dry wood for the fire and wine to keep everyone happy.
Ingredients
Leftover short ribs, shredded
Pappardelle pasta (fresh pasta is ideal)
Freshly grated Parmigiano-Reggiano
Directions
Bring a large pot of salted water to a boil. Cook pasta according to package directions.
Remove the bones from the short ribs and shred the meat to your desired chunkiness. Add it back to the sauce and reheat gently, stirring occasionally.
Toss the pasta with the sauce and finish with freshly shaved Parmigiano-Reggiano.
PS: A friend of mine and a subscriber wrote a really great piece on the future of companies. Daniel is the kind of guy where, when you first hear what he thinks is coming, you’re like, okay man, sure. But the more I’ve gotten to know him, the more you realize he’s genuinely brilliant — probably right — and maybe even being conservative.
While I don’t think companies will actually cease to exist (and neither does he), his ideas about getting back to the things that matter feel very Outpost-coded, so I’ll leave you with this in his words:
“The answer for most people turned out to be embarrassingly simple. Gardens. Fresh bread. Sewing. Neighbors who knew your name. Slow meals. Bike rides with children. Sunsets from mountain tops.
Most people didn’t want to change the world. They just wanted a chance to experience it.”
Enjoy the snow, y’all.
