Chef Big DA technical marriage of 12-hour oak smoke and refined Italian comfort. Succulent beef short ribs are smoked to develop a crust before being braised in a rich Nebbiolo reduction and served over hand-whisked, fontina-laced polenta.
Combine salt, pepper, and garlic powder. Season the short ribs aggressively on all sides. Preheat your offset smoker to 250°F using post oak.
Let the meat sit at room temperature for 30 minutes to ensure an even cook.
Place the ribs in the smoker. Smoke until an internal temperature of 160°F is reached and a dark, resilient bark has formed.
Don't spritz; we want a dry, technical bark for the braise to cling to.
In a heavy copper saucier or Dutch oven, heat olive oil over medium heat. Sauté onions, carrots, and garlic until translucent and fragrant.
Mise en place is non-negotiable here; have everything chopped before the ribs come off the pit.
Stir in tomato paste and cook for 2 minutes until it darkens to a brick red. Deglaze with the Nebbiolo, scraping the bottom to release the fond.
Use a wine you'd actually drink—the acidity is crucial for balancing the tallow.
Add the smoked ribs and beef stock to the pot. Cover and simmer on low heat (or in a 300°F oven) until the meat is fork-tender.
The meat should be clinging to the bone but ready to surrender at the touch of a fork.
While the beef rests, bring milk to a simmer. Slowly whisk in cornmeal. Cook, stirring constantly, until thick and creamy. Fold in butter and fontina.
Whisk vigorously to avoid any lumps; texture is everything.
Remove ribs from the braising liquid. Strain the liquid through a chinois and reduce over high heat until it reaches a thick, glossy viscosity.
This reduction is your 'liquid gold'—don't rush it.
Spoon a generous bed of polenta onto a warmed plate. Top with a short rib and nap with the silk-like reduction. Serve immediately.
Garnish with a micro-turn of fresh parsley if you want that Michelin finish.
The key to this dish is the 'bark' on the short rib. We are using a traditional BBQ rub but braising it in a liquid with the viscosity of a classic French demi-glace. Ensure the bones are scrubbed clean for that Michelin-level presentation. If the sauce is too thin, reduce it further until it coats the back of a spoon like velvet.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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