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Beer Braised Chinese Five Spice Short Ribs over Mimolette Polenta with Red Plum Chimichurri

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Ingredients
  

Short ribs

  • 2.5 lbs. short ribs
  • 1 tablespoon salt
  • ¼ cup (30g) flour
  • 3 tablespoons five spice
  • 2 tablespoons olive oil
  • ½ large sweet white onion about 1 ½ cups, chopped
  • 1 cup (8oz) stout beer
  • 1 cup (236g) beef broth
  • 2 tablespoons tomato paste

Chimichurri

  • 2 large red plums chopped
  • 2 tablespoons chopped shallots
  • 1 clove garlic minced
  • 3 tablespoons green onions chopped
  • 2 tablespoons parsley chopped
  • 2 tablespoons aged balsamic
  • 1 tablespoons olive oil
  • 1 teaspoon salt

Polenta:

  • 4 cups (960g) chicken broth
  • 1 cup (160g) dry polenta
  • ½ cup (120g) heavy cream
  • 3 ounces mimolette cheese shredded
  • 1 (6g) salt

Instructions
 

Make the short ribs:

  • Preheat the oven to 325°.
  • Salt the short ribs on all sides.
  • Add the flour and five spice to a bowl, stir to combine.
  • Dredge the short ribs in the flour mixture, coating on all sides.
  • Heat the olive oil in a pan over medium high heat.
  • Sear the short ribs on all sides, remove from pan.
  • Add the onions, cooking over medium heat until starting to caramelize, about 15 minutes. Add the beer, scraping to deglaze the bottom of the pan.
  • Stir in the broth and tomato paste. Add the short ribs back in, cover, and add to the oven.
  • Cook for about 3 hours or until fork tender, checking on the ribs about every hour, turning over and returning to the oven until done.

Make the chimichurri:

  • Add all the ingredients to a bowl, stir to combine.

Make the polenta:

  • In a pot over medium-high heat, add the broth, and polenta. Simmer, stirring occasionally, until thickened and polenta has softened, about 20 minutes.
  • Stir in the cream, cheese, and 1 teaspoon salt, allow to cook until absorbed, about 5 minutes.

Serve:

  • Plate the polenta, top with short ribs, then chimichurri.