Butcher Box is a new meat subscription service that delivers 100% grass beef directly to your door every month. Each kit includes an array of carefully prepared cuts of meat as if you visited a butcher. Also included are recipe cards for suggestions on how to prepare the various cuts.
I recently received a Butcher Box for review purposes. Included in my box were: short ribs, ground beef, bacon, top sirloin and sirloin tips. Altogether each box contains enough meat for 15-20 meals based on 6-8 ounce portions. At $129 per box it seems like a great value to me.
Want to try a Butcher Box for yourself...now's your chance. One lucky reader will have a Butcher Box delivered to them free of charge. Enter the giveaway below!
Red Wine & Porcini Braised Short Ribs with Polenta
4-5 lbs beef short ribs
1 leek, thinly sliced
1/2 cup carrots, diced
1/2 cup fennel, thinly sliced
1/4 cup celery, diced
1 Tbs fresh thyme, chopped
2 bay leaves, dried
1-2 Tbs tomato paste
1/4 oz porcini mushrooms, rehydrted in water (save water for sauce)
1/2 cup dry red wine
1 cup chicken stock
1-2 tsp red wine vinegar
salt and pepper
Position a rack in the center of the oven and heat the oven to 325°F.
In an 8-quart Dutch oven, heat 2 Tbs. olive oil over medium heat. Season beef short ribs with salt and freshly ground black pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.
Add 1 Tbs. olive oil to the pan. Add leeks, celery, fennel and carrots, season with salt and pepper. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the vegetables are soft and lightly browned, 6 to 8 minutes.
Add bay leaves, re-hydrated porcini and thyme. Cook, stirring, until fragrant, about 1 minute. Make a spot in the center of the pan and add tomato paste, cooking until fragrant and brownish in color.
Pour 1/4 cup of wine into the pot and deglaze; stirring to scrape up any browned bits
Transfer all the ribs (and any juices that have accumulated) back into the pot. Combine the rest of the red wine, stock, mushroom soaking liquid and 1 cup of water, and mix well. Pour the liquid over the ribs so that they are submerged as much as possible. Bring the liquid to a simmer, cover, and place in the oven. Cook, turning the ribs with tongs about every 30-35 minutes, until they are fork tender, about 2-3/4 hours.
When finished transfer the ribs to a serving platter. Leave the sauce in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add 1 to 2 tsp. of red wine vinegar to finish.
Serve the ribs on top of polenta with the sauce spooned over.