Port Braised Short Rib Ragu
INGREDIENTS
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2 Tbsp canola or vegetable oil
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3 1/2 lbs boneless short ribs, cut into 3-inch pieces
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Coarse salt and ground pepper
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1 medium yellow onion, diced
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1 large carrot, diced
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1 celery stalk, diced
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2 garlic cloves, minced
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1 Tbsp tomato paste
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3/4 cup port wine
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1 can (28 oz) crushed tomatoes
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1 Parmesan cheese rind
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2 sprigs fresh thyme
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Grated Parmesan and chopped Italian parsley for garnish
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For the Parmesan polenta:
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1 Tbsp unsalted butter
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4 cups whole milk
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3 cups half & half
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3 garlic cloves, smashed
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2 cups polenta
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1 1/2 tsp kosher salt
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1 cup freshly grated Parmesan cheese
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1/2 cup mascarpone cheese
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