Recipe: Cinnamon-braised short rib

null Cinnamon braised short rib with pumpkin polenta
Serves: 50 Appetizers


  • 2 tsp. Short Rib Meat (yes, one teaspoon)
  • 1 Tbsp. Pumpkin Polenta
  • Chop Parsley to Garnish
Cinnamon Braised Short Ribs
  • 1pc. (12oz. Boneless) Short Ribs, seasoned and browned
  • 2 Cups Red Wine
  • Mire Poix (carrots, celery, onions) ½ cup each
  • 6 Cups Beef Stock
  • 6 each Cinnamon Sticks
  • 3 each Bay Leaf
Pumpkin Polenta (Soft)
  • 2 Gal Water
  • 1 lb. Butter
  • S&P to taste
  • 4 Cups Polenta
  • 3 Cups Pumpkin Puree
  • 1 cup Heavy Cream
  1. Bring water, butter and seasoning to a boil and add polenta. Stir constantly with wooden spoon until polenta is cooked through, about 12 minutes. Fold in pumpkin puree and cream. Polenta should be soft, smooth and creamy.

  2. Place 1 Tbsp of pumpkin polenta in cup and top with 2 tea. shredded Short Rib meat (meat should have light floral cinnamon flavor and aroma) and garnish with chopped parsley.

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