Coffee-Miso-Braised Short Rib Over Grilled Polenta Cake
Submitted by: Lizette Oliva, Program Coordiantor, Office of Strategic Communications & Stakeholder Engagement 2 tablespoons olive oil 6 cloves whole garlic, peeled 1 onion, chopped 1 carrot, chopped 1 celery rib, chopped 1 pound boneless short ribs 1 cup cold brew coffee 1 cup miso ginger broth 1 bay leaf 6 sprigs fresh thyme 1/4 cup brown sugar salt and pepper to taste 1 pound pre-cooked polenta cut into 3/4 inch-thick rounds In a 6-quart sauce pan add olive oil, chopped onion, carrot, garlic cloves, and saute for 15 minutes, or until fragrant. Add short ribs to pan and saute for another 15 minutes. Add coffee, miso, bay leaf, thyme, sugar, salt, and pepper. Cover and let it simmer on low heat for 4–6 hours. Once short ribs are ready, use two forks to shred them apart and set them aside. Preheat the grill to medium-high. Grill the polenta rounds on both sides until nicely marked, about 7 to 10 minutes aside. Don't move the rounds while they cook, or they'll stick and break apart. Plate grilled polenta rounds, top with shredded short ribs, and ladle sauce over everything. Enjoy!