Chef Enrico Botto's Slow Braised Beef Short Ribs

Served in 3 wine Mt Vesuvius Tomato demi over smoked mozzarella spinach polenta

Ingredients

4 Boneless Beef Short Ribs, 2 ounces each - carrots, garlic, onions, celery, 32 ounce can Cento Imported Italian tomatoes, 1 cup of each wine ( dry marsala, sherry, madeira), polenta (cornmeal, 1 cup of heavy cream, butter) spinach and smoked mozzarella 

Instructions

First braise the short ribs in medium high pot with olive oil, carrots, celery, onions and garlic.

Once the beef is browned and vegetables are cooked add the 3 separate wines and cook until liquid is reduced by half.

Add tomatoes and simmer for 2 hours.

In a separate pot boil 1 quart of water and add corn meal to make polenta, whisk thoroughly to prevent lumps.

When smooth add heavy cream, quarter stick of butter, 1/2 lb smoked mozzeralla, spinach and blend until mixed and smooth.

Place finished smoked mozzarella and spinach polenta on center of plate. Top with short ribs and finish with sauce from the short rib pot.