The thread "What do you do with leftover rib meat" got my wheels turning.
I had already Braised a full four bone plate of Dino ribs last week, then froze them for future meals.
This meal was one that I'd have gladly paid big bucks for at a restaurant.
For the sauce I used Minors beef demi-glace as the base. I then roasted the rib bones that I stripped out of the braised ribs, along with 6 big split then roasted marrow bones then added them to my sauce. I also roasted some carrots, a full bulb of garlic and a large sweet onion. Then I let the sauce cool and hit it with the immersion blender until it was smooth as can be, then strained it through a fine strainer.
Then proceeded to make up a big pot of polenta using my self made roasted chicken stock from Costco chickens. For the cheese I used a copious amount of Pecorino Romano that had ground black truffles mixed into it. Then poured it into a pan to solidify in the refer.
The cheese that I melted into the polenta was some that I sent home to myself via US Postal Priority from a little Mom and Pop cheese shop on Auther Avenue in the Bronx in NY from my vacation.
(This cheese is other worldly) I will absolutely be ordering more when I run out, I still have over 5 lbs of the stuff.
Then I roasted up some balsamic vinegar baby carrots and roasted mushrooms, and red potatoes.
I reheated the braised rib meat in the demi-glace, pan fried the cooled polenta in grass fed ghee until golden brown, you're gonna have to trust me it's under there. Topped off the fried polenta with the braised Dino rib meat, which was absolutely "forktender" then piled on the roasted carrots, mushrooms, and potatoe wedges. Along with some baby blanched asparagus, and some chopped Italian parsley, then sauced with the demi-glace, and of course dusted with some more truffle-infused pecorino Romano cheese.
Holy crap, my Noni would be so proud of me. This was a heaping bowl of love .
Perfect for a cold night, with a glass of Dego red wine, okay maybe a bottle of wine was consumed.
Bon appetito, mangia!!!!!
Dan.
I had already Braised a full four bone plate of Dino ribs last week, then froze them for future meals.
This meal was one that I'd have gladly paid big bucks for at a restaurant.
For the sauce I used Minors beef demi-glace as the base. I then roasted the rib bones that I stripped out of the braised ribs, along with 6 big split then roasted marrow bones then added them to my sauce. I also roasted some carrots, a full bulb of garlic and a large sweet onion. Then I let the sauce cool and hit it with the immersion blender until it was smooth as can be, then strained it through a fine strainer.
Then proceeded to make up a big pot of polenta using my self made roasted chicken stock from Costco chickens. For the cheese I used a copious amount of Pecorino Romano that had ground black truffles mixed into it. Then poured it into a pan to solidify in the refer.
The cheese that I melted into the polenta was some that I sent home to myself via US Postal Priority from a little Mom and Pop cheese shop on Auther Avenue in the Bronx in NY from my vacation.
(This cheese is other worldly) I will absolutely be ordering more when I run out, I still have over 5 lbs of the stuff.
Then I roasted up some balsamic vinegar baby carrots and roasted mushrooms, and red potatoes.
I reheated the braised rib meat in the demi-glace, pan fried the cooled polenta in grass fed ghee until golden brown, you're gonna have to trust me it's under there. Topped off the fried polenta with the braised Dino rib meat, which was absolutely "forktender" then piled on the roasted carrots, mushrooms, and potatoe wedges. Along with some baby blanched asparagus, and some chopped Italian parsley, then sauced with the demi-glace, and of course dusted with some more truffle-infused pecorino Romano cheese.
Holy crap, my Noni would be so proud of me. This was a heaping bowl of love .
Perfect for a cold night, with a glass of Dego red wine, okay maybe a bottle of wine was consumed.
Bon appetito, mangia!!!!!
Dan.
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