Morel-Crusted Ribs with Polenta

Name: Morel-Crusted Ribs with Polenta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 473 milliliters fresh breadcrumbs from crustless day-old French bread; 2 Tbsps (1/4 stick) butter, room temperature; 1 medium carrot, peeled, chopped; 59 milliliters (about) Dijon mustard; 237 milliliters dry white wine; 1 teaspoon chopped fresh rosemary; 2 teaspoons chopped fresh thyme; 3 larges garlic cloves, minced; 1 teaspoon ground black pepper; 473 milliliters canned low-salt chicken broth; 28 grams dried morel mushrooms; 2 Tbsps olive oil; 1 large onion, chopped; 4 servings Polenta; 43 grams prosciutto , finely chopped; 1 teaspoon salt; 2 kilograms meaty short ribs; 355 milliliters boiling water

Morel-Crusted Ribs with Polenta might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 49g of protein, 124g of fat, and a total of 1459 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. If you have low-salt chicken broth, meaty short, ground pepper, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Place morels in small bowl.

Ingredients you will need

Morel Mushrooms

Equipment you will use

Bowl

Pour 1 1/2 cups boiling water over; let soak until mushrooms soften, at least 30 minutes and up to 4 hours.

Ingredients you will need

Mushrooms

Water

Drain mushrooms, reserving soaking liquid. Rinse mushrooms under cold water to remove any excess dirt.

Ingredients you will need

Mushrooms

Water

Preheat oven to 350F.

Equipment you will use

Oven

Mix 1 teaspoon thyme, rosemary, salt, and pepper in small bowl. Rub herb mixture all over short ribs.

Ingredients you will need

Beef Short Ribs

Rosemary

Pepper

Thyme

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Heat oil in heavy large ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until brown on all sides, about 10 minutes per batch.

Ingredients you will need

Ribs

Cooking Oil

Equipment you will use

Pot

Transfer ribs to bowl.

Ingredients you will need

Ribs

Equipment you will use

Bowl

Pour off all but 2 tablespoons fat from pot. Reduce heat to medium.

Equipment you will use

Pot

Add onion, carrot, garlic, and prosciutto to pot; saut until vegetables begin to soften, about 5 minutes.

Ingredients you will need

Prosciutto

Vegetable

Carrot

Garlic

Onion

Equipment you will use

Pot

Add wine and bring to boil, scraping up any browned bits from bottom of pot.

Ingredients you will need

Wine

Equipment you will use

Pot

Add broth, bay leaf, reserved morels, morel soaking liquid (leaving any sediment behind), and remaining 1 teaspoon thyme to pot. Return ribs to pot, meat side down; bring to boil. Cover pot tightly; transfer to oven and bake until ribs are very tender, about 1 hour 45 minutes.

Ingredients you will need

Bay Leaves

Morel Mushrooms

Broth

Thyme

Meat

Ribs

Equipment you will use

Oven

Pot

Remove from oven. (Short ribs can be braised 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm slightly over medium heat before continuing.)

Ingredients you will need

Beef Short Ribs

Equipment you will use

Oven

Preheat oven to 450F.

Equipment you will use

Oven

Transfer ribs to large roasting pan, bone side down.

Ingredients you will need

Bone

Ribs

Equipment you will use

Roasting Pan

Remove 5 large morels from pot and finely chop.

Ingredients you will need

Morel Mushrooms

Equipment you will use

Pot

Place in medium bowl.

Equipment you will use

Bowl

Add butter and mix with fork to blend.

Ingredients you will need

Butter

Mix in breadcrumbs. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Spread 1 teaspoon mustard over top of each rib.

Ingredients you will need

Mustard

Spread

Spread breadcrumb mixture over top of each rib, pressing to adhere.

Ingredients you will need

Breadcrumbs

Spread

Bake until topping is crisp and golden, about 10 minutes.

Equipment you will use

Oven

Meanwhile, spoon off any fat from top of sauce in pot and discard. Boil sauce until slightly thickened and reduced to generous 2 cups, about 10 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sauce

Equipment you will use

Pot

Spoon polenta into bowls. Top with short ribs. Spoon sauce over and serve.

Ingredients you will need

Beef Short Ribs

Polenta