SERVES 4

YOU’LL NEED

FOR THE BRINE
3 lbs chuck short rib
1 tbsp juniper berries
3 qts water
½ cup brown sugar
½ cup kosher salt
6 arbor chilis

FOR THE BRAISE
3 tbsp kosher salt
3 tbsp ground black pepper
½ cup grapeseed oil
3 large carrots, diced
2 large onions, quartered
6 stalks celery, diced
1 quart beef stock
2 cups dry red wine
3 bay leafs

FOR THE SAUCE
1 cups ketchup
½ cup balsamic vinegar
1 tbsp grape seed oil
¼ cup dark brown sugar
2 cloves garlic, minced
½ tbsp thyme chopped fine
½ tbsp tabasco
¼ tbsp black pepper

FOR THE POLENTA
½ cup polenta
2 cups water or chicken stocks
2 tbsp unsalted butter
½ cup grated Parmesan
1 tsp kosher salt

FOR THE GREMOLATA
¼ cup parsley, chopped fine
1 tbsp lemon zest
1 clove garlic, minced

OTHER INGREDIENTS
1 cup Modena balsamic glaze
¼ cup Gremolata
8 Brussel sprouts, halved
8 baby carrots, split lengthwise
4 Cipollini onions

MAKE IT

BRINE
1) Lightly crack the juniper berries then place the water, cracked juniper berries, brown sugar and the kosher salt, and chilies in a large saucepan and bring the mixture to a boil, stirring to dissolve the sugar and salt. Remove the pan from the heat and let cool to room temperature. Submerge the ribs in the brine and refrigerate for 24 hours. When done brining, remove and pat dry.

BRAISE
1) Remove the ribs from the brine. Dry the ribs with paper towels and brush them with grape seed oil salt and pepper. Sear the meat on high heat on both sides, about 3 to 4 minutes per side. Transfer to large roasting pan.
2) In the searing pans add oil and the carrots, onions, and celery, tossing to coat with the oil. Reduce the heat to low and cook the vegetables slowly in the pot until they have caramelized, about 15 minutes.
3) Preheat the oven to 300°F. Add the red wine and simmer until the wine has almost evaporated and deglazing the pan. Add the stock and bring to a boil. Carefully pour the hot liquid over the ribs in the roasting pan and then add the bay leaves. The liquid should almost cover the ribs.
4) Place the roasting pan over a burner over low heat until the liquid comes back to a simmer. Cover the pan with a lid or aluminum foil and carefully transfer it to the oven to braise for 2 to 3 hours. (This will depend on your ribs; start checking them after 1 hour, check the meat by piercing it with a knife. The meat should be completely tender, but not so soft that it falls apart.)
5) When the ribs are done, remove gently, strain the braising liquid, and reserve it for soup base or next time you braise meat. Slather the ribs with the Modena Sauce, replace the foil, and let them cook in the sauce for another 20 to 30 minutes prior to serving. Reduce the liquid by half to use as a sauce.

SAUCE
1) Add the oil and garlic. Sweat the garlic until its translucent and sweet.
2) Add the remaining ingredients except for the thyme and bring to a boil, then reduce to a low simmer. Let simmer for 10-15 minutes and remove from the heat and let cool to room temp.
3) Once cool, mix in the chopped thyme and set aside until the ribs are done. Then glaze the ribs and return to the oven for 20 minutes to glaze. Once the short ribs have finished cooking, remove them from the oven and set aside to rest.

POLENTA
1) Follow the directions for making the polenta as it is on the package; when it’s done, add the soft butter and Parmesan and fold in. The polenta should be nice and creamy.

VEGGIES
1) In a skillet with a touch of oil add the carrots and sauté for 5 minutes on low heat, as they start to become tender add in the cipollini onions and the Brussels sprouts, salt and pepper, and continue to sauté until tender, or place in the oven at 350 degrees and let them pan roast for about 5 more minutes. All items should be tender when they are done.

GREMOLATA
1) Mix all ingredients for the gremolata and combine well. Set aside.

PLATING
1) On a plate place a large spoonful of polenta and create a small well in the center or drag it lightly across the plate. Remove equal amounts of the vegetables and place them neatly on the center.
2) Remove the short rib and lean it against the vegetables in the center of the plate. The short ribs should have been glazed already and finished in the oven as it mentions above. If that part was missed just coat them with the sauce to finish and top with the gremolata.