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Recipes

Morel-Crusted Ribs with Polenta

By Bruce AidellsPhotography by Mark Thomas

1.8

(5)

Image may contain Food and Pork

Recipe information

  • Yield

    4 Servings

Ingredients

1

ounce dried morel mushrooms

1

1/2 cups boiling water

2

teaspoons chopped fresh thyme

1

teaspoon chopped fresh rosemary

1

teaspoon salt

1

teaspoon ground black pepper

3

1/2 to 4 pounds meaty short ribs

2

tablespoons olive oil

1

large onion, chopped

1

medium carrot, peeled, chopped

3

large garlic cloves, minced

1

1/2 ounces prosciutto, finely chopped

1

cup dry white wine

2

cups canned low-salt chicken broth

1

bay leaf

2

tablespoons (1/4 stick) butter, room temperature

2

cups fresh breadcrumbs from crustless day-old French bread

1

/4 cup (about) Dijon mustard

Polenta (click for recipe)

Need to make a substitution?

Preparation

  1. Step 1

    Place morels in small bowl. Pour 1 1/2 cups boiling water over; let soak until mushrooms soften, at least 30 minutes and up to 4 hours. Drain mushrooms, reserving soaking liquid. Rinse mushrooms under cold water to remove any excess dirt.

    Step 2

    Preheat oven to 350°F. Mix 1 teaspoon thyme, rosemary, salt, and pepper in small bowl. Rub herb mixture all over short ribs. Heat oil in heavy large ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until brown on all sides, about 10 minutes per batch. Transfer ribs to bowl.

    Step 3

    Pour off all but 2 tablespoons fat from pot. Reduce heat to medium. Add onion, carrot, garlic, and prosciutto to pot; sauté until vegetables begin to soften, about 5 minutes. Add wine and bring to boil, scraping up any browned bits from bottom of pot. Add broth, bay leaf, reserved morels, morel soaking liquid (leaving any sediment behind), and remaining 1 teaspoon thyme to pot. Return ribs to pot, meat side down; bring to boil. Cover pot tightly; transfer to oven and bake until ribs are very tender, about 1 hour 45 minutes. Remove from oven. DO AHEAD Short ribs can be braised 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm slightly over medium heat before continuing.

    Step 4

    Preheat oven to 450°F. Transfer ribs to large roasting pan, bone side down. Remove 5 large morels from pot and finely chop. Place in medium bowl. Add butter and mix with fork to blend. Mix in breadcrumbs. Season with salt and pepper. Spread 1 teaspoon mustard over top of each rib. Spread breadcrumb mixture over top of each rib, pressing to adhere. Bake until topping is crisp and golden, about 10 minutes.

    Step 5

    Meanwhile, spoon off any fat from top of sauce in pot and discard. Boil sauce until slightly thickened and reduced to generous 2 cups, about 10 minutes. Season with salt and pepper.

    Step 6

    Spoon polenta into bowls. Top with short ribs. Spoon sauce over and serve.

Explore Bon AppétitRibsShort RibBeefMeatMorel MushroomMushroomVegetableProsciuttoHamMainBraiseDinner