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Short Rib with Creamy Polenta

Ingredients

  • 30 lb. Beef Chuck Flats (cooks down to 15 lb.)
  • 1 p. Red Wine
  • to taste Kosher Salt
  • to taste Trade East Restaurant Grind Black Pepper
  • 6 oz. GFS Pan and Grill Oil
  • 1½ lb. Markon Jumbo Spanish Onions, diced
  • 4 oz. Chopped Garlic
  • 1 ½ g. Hearthstone Beef Broth (4 cans)
  • 6 oz. Cornstarch
  • ¾ c. Water
  • 10 oz. GFS Pan and Grill Oil
  • 3¾ lb. Green Peppers, ¼" slices
  • 3¾ lb. Jumbo Spanish Onion, 1/4" slices
  • 3¾ lb. Markon Mushrooms, sliced
  • 180 ct. Grape Tomatoes, sliced in half
  • to taste Kosher Salt
  • to taste Trade East Restaurant Grind-Black Pepper
  • 30 oz. GFS Pan and Grill Oil
  • 30 oz. Markon Jumbo Spanish Onions, diced
  • 3¾ g. Hearthstone Beef Broth
  • 15 lb. Fine Polenta
  • 30 oz. Primo Gusto Shredded Parmesan Cheese
  • 1 ¼ c. Markon Fresh Chives, chopped

Preparation

Wash hands. Wash all fresh unpackaged produce under running water. Drain well. Place beef portions into 2 full-size steam-table pans and pour wine over the short ribs in both pans. Turn the beef to coat with wine. Tightly cover the pans and refrigerate for 24 hours. CCP: Refrigerate at 41°F, or below.Remove beef from pan and discard the wine. Season with salt and pepper. Place 1 oz. cup of oil in a heated rondeau and brown the beef on all sides. Place the beef in full-size steam-table pans. Add onions and garlic to the rondeau. Add more oil, if necessary. Cook until browned and tender. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds.Spoon equal amounts of onions and garlic over the beef. Pour 98 flz. of beef broth over each pan of beef. Seal pans tightly with foil and bake at 325°F for 3 hours, or until fork-tender. Transfer the beef to clean, full-size steam-table pans and set aside to cool. CCP: Product shall be cooled within 2 hours from 135°F to 70°F and from 70°F to 41°F or less within an additional 4 hours, so that the total time of cooling from 135°F to 41°F does not exceed 6 hours. Hand-pull the beef into 1" to 2" pieces. Place in a covered storage container, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.Strain the remaining liquid from the steam-table pans into a bain marie. Skim off any excess oil. Combine cornstarch and water in a stainless-steel mixing bowl and mix thoroughly. Transfer stock to a large saucepot. Bring to a boil. Whisk the cornstarch mixture into the stock. Adjust to desired consistency and simmer for 2 minutes. Allow to cool. CCP: Product shall be cooled within 2 hours from 135°F to 70°F and from 70°F to 41°F or less within an additional 4 hours, so that the total time of cooling from 135°F to 41°F does not exceed 6 hours. Transfer to a covered storage container and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

To prepare a la carte:

Place 1 tsp. of oil on a heated flat griddle or grill. Add 1 oz. each of peppers and onions. Cook until browned and tender. Add 4 oz. of pulled beef. Cook until browned and just heated through. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds.Add 1 oz. of mushrooms and 6 grape tomato halves. Cook until tender. Season with salt and pepper, to taste. Place 1 Tbsp. of oil in a heated sauté pan. Add ½ oz. onions. Sauté until tender. Add 8 flz. of beef broth, 4 oz. of polenta, and ½ oz. of Parmesan cheese. Over medium heat, bring to a boil while stirring occasionally. Simmer for 2 minutes. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. Place the polenta on a heated serving plate. Top the polenta with the beef and vegetable mixture. Ladle with 3 oz. of the warmed sauce. Sprinkle with ½ tsp. of chopped chives.