Recipes from Hershey Lodge: Fire & Grain Braised Short Rib
Create some of your favorite Hershey Lodge dishes, at home!
Braised Short Rib with Creamy Parmesan Polenta & Braised Greens
Chef Mike Cappelli, Fire & Grain
Complete comfort in a bowl, this recipe from Fire & Grain will put a smile on any beef lover's face, cooking the short rib until just fork tender is key to success. If short rib is not available, substitute a 3-5 lb. chuck roast to serve 4-6 people. Cold polenta can be fried in oil in a pan the next day and topped with a few eggs for breakfast. Leftover braised beef makes for an excellent sandwich the next day as well.
6x 8-10 ounce portions of boneless short rib
Salt and pepper
½ T. vegetable oil
1 lb. onion, large dice
½ lb. carrot, large dice
½ lb. celery, large dice
1 bulb fennel, thinly sliced
4 oz. tomato paste
½ bottle dry red wine
1 sprig fresh thyme
1 sprig fresh rosemary
2 dried bay leaves
1 qt. beef stock
Heat braising pan over high heat with vegetable oil. Season short rib with salt and pepper on all sides, and sear until brown on all sides. Remove short rib and reserve on a plate.
Lower heat to medium and add onion, celery, carrot and fennel. Cook until it begins to caramelize, 10-12 minutes. Add tomato paste and cook until fond develops on the bottom of the pan, roughly 5-10 minutes. Add red wine to deglaze pan and reduce volume by half.
Add herbs and stock and bring to a simmer. Adjust seasoning if necessary.
Add beef back to the braising pan and cover tightly with the lid or aluminum foil.
Braise in a 325 F oven for 2 1/2 to 3 1/2 hours until fork tender.
Remove short rib from oven and let rest for 30 minutes. Let cool completely in liquid
After the beef cools completely, clean fat off the top of the pan and remove beef and herbs. Heat braising liquid then puree and strain. Add beef back to the finished sauce and slowly, on low heat, bring the beef back up to temperature for serving.
1 c. polenta
3 c. chicken or vegetable stock
1 c. heavy cream
½ c. shredded parmesan cheese
¼ c. grated pecorino romano
1 T. unsalted butter
Kosher salt to taste
In a medium saucepot, bring chicken stock and cream to a boil. Add polenta and stir until well combined.
Bring back to a simmer and reduce heat to low. Continue to simmer until polenta is cooked, 20-30 minutes.
Add in parmesan and pecorino cheese and stir until cheese is melted and well combined. Add butter and continue to simmer until a loose porridge consistency is met.
Season with salt if necessary. Hold warm until ready to serve.
2 shallots, minced
2 cloves garlic, minced
½ oz. canola oil
1 ½ lbs. hearty greens such as mustard, chard or collard greens, stems removed, cut to bite-size pieces
Juice of ½ lemon
½ c. white wine
2 t. sugar
½ t. red chili flake
Salt and pepper, to taste
In a large pot, over medium-high heat, add oil and sweat garlic and shallots until translucent.
Add greens and red chili flakes. Continue to cook until greens begin to wilt.
Add lemon juice, wine and sugar. Continue to cook 15-20 minutes until greens are just tender. Season with salt and pepper to taste.