Cordillera Carbonada de Res: Malbec-Braised Short Ribs with Smoked Corn Polenta and Patagonian Gremolata
A culinary journey to the heart of the Andes, this dish reinterprets the rustic charm of Argentinian carbonada with an elevated touch. Succulent beef short ribs, bone-in for profound depth of flavor, are meticulously slow-braised in a robust Malbec wine reduction, infused with aromatic vegetables and herbs until they achieve an unparalleled fork-tenderness. The rich, glossy sauce, redolent with the dark fruit notes of Malbec and a hint of smoky warmth, envelops each morsel. Accompanying this masterpiece is a velvety, golden polenta, subtly kissed with smoked paprika, offering a comforting counterpoint. A vibrant Patagonian Gremolata, bursting with fresh herbs, zesty lemon, and a whisper of piquant chili, cuts through the richness, awakening the palate with its bright, herbaceous finish. This dish harmonizes tradition with gourmet sophistication, promising an unforgettable symphony of textures and flavors.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Beef Short Ribs1.2 kg, bone-in, English cut
- Olive Oil2 tablespoons
- Yellow Onion1 large, finely diced
- Carrots2 medium, finely diced
- Celery Stalks2 , finely diced
- Garlic4 cloves, minced
- Tomato Paste2 tablespoons
- Dry Malbec Wine750 ml (1 standard bottle)
- Beef Stock500 ml
- Bay Leaves2
- Fresh Thyme Sprigs4
- Smoked Paprika1 teaspoon
- Salt1.5 teaspoons, or to taste
- Freshly Ground Black Pepper0.5 teaspoon, or to taste
- Fine Cornmeal (Polenta)1 cup (180g)
- Whole Milk3 cups (720 ml)
- Water1 cup (240 ml)
- Unsalted Butter4 tablespoons (56g)
- Smoked Paprika (for polenta)0.5 teaspoon
- Parmesan Cheese0.5 cup (50g), freshly grated
- Salt (for polenta)0.5 teaspoon, or to taste
- Fresh Parsley0.5 cup, finely chopped
- Fresh Cilantro0.25 cup, finely chopped
- Lemon Zest1 tablespoon
- Garlic (for gremolata)1 clove, minced
- Aji Molido (or red pepper flakes)0.25 teaspoon, or to taste (optional)
- Olive Oil (for gremolata)1 tablespoon
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Short Ribs: Pat the short ribs dry with paper towels. Season generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
- 2Step 2
Sear the Ribs: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
- 3Step 3
Sauté Aromatics: Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly caramelized. Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
- 4Step 4
Deglaze and Braise: Pour in the Malbec wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 5-7 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.
- 5Step 5
Add Remaining Braising Ingredients: Return the seared short ribs to the pot. Add the beef stock, bay leaves, fresh thyme sprigs, and 1 teaspoon of smoked paprika. Add the remaining 0.5 teaspoon of salt. The liquid should almost cover the ribs; if not, add a little more beef stock.
- 6Step 6
Slow Cook: Bring the liquid to a gentle simmer, then cover the Dutch oven tightly and transfer to a preheated oven at 160°C (325°F). Braise for 3.5 to 4 hours, or until the short ribs are fork-tender and practically falling off the bone.
- 7Step 7
Rest and Reduce Sauce: Carefully remove the short ribs from the pot and set them aside on a plate, loosely covered with foil. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the sauce. Bring the sauce to a simmer over medium heat and reduce by about one-third, until it has thickened slightly and coats the back of a spoon. Taste and adjust seasoning if necessary.
- 8Step 8
Prepare the Smoked Corn Polenta: While the sauce reduces, combine milk, water, and 0.5 teaspoon of salt in a medium saucepan and bring to a gentle simmer over medium heat. Slowly whisk in the fine cornmeal in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently, for 20-25 minutes, or until the polenta is creamy and thickened.
- 9Step 9
Finish Polenta: Stir in the unsalted butter, 0.5 teaspoon smoked paprika, and grated Parmesan cheese until melted and fully incorporated. Taste and adjust seasoning. Keep warm, covered, until serving.
- 10Step 10
Make the Patagonian Gremolata: In a small bowl, combine the finely chopped fresh parsley, fresh cilantro, lemon zest, minced garlic, and aji molido (if using). Drizzle with 1 tablespoon of olive oil and stir to combine.
- 11Step 11
Serve: Ladle a generous portion of smoked corn polenta onto each plate. Top with a tender Malbec-braised short rib. Spoon the rich, reduced Malbec sauce over the short rib and polenta. Garnish generously with the fresh Patagonian Gremolata. Serve immediately.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.