cab braised short rib

cab braised short rib (photo by Sarah Pastrana / October 8, 2012)

Southworth reflects:
I chose this particular dish because I love the smell of slow-cooking meat on a brisk fall day. The slow cooking breaks down the meat to make it melt in your mouth. And I just love blue cheese (Gorgonzola) with beef; the flavors burst in your mouth. The Calvados Sidecar pairs nicely with the meal, especially because of the fall-evoking apple flavor of the brandy.

Cab Braised Short Rib

Ingredients:

Short Rib:
•    4 pounds beef short ribs
•    1 tablespoon fresh rosemary
•    1 tablespoon fresh thyme
•    1 tablespoon kosher salt
•    1 tablespoon black salt
•    ¼ cup vegetable oil
•    1 750-milliliter cabernet sauvignon
•    1 tablespoon butter
•    1 tablespoon all-purpose flour


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Polenta:
•    5 cups chicken stock
•    1 ¾ cups polenta
•    ¾ cup crumbled Gorgonzola
•    ¿ cup heavy cream


Gremolata:
•    ¼ cup chopped parsley
•    3 tablespoons grated lemon zest
•    2 cloves garlic, minced
•    2 tablespoons chopped rosemary
•    2 tablespoons chopped thyme

Directions:
Mix rosemary, thyme, salt and pepper and sprinkle over ribs. (Can be left overnight.) Preheat oven to 375 degrees. In batches, brown ribs on all sides adding more oil if necessary. Pour off drippings and discard, add wine to same pot and bring to a simmer, scraping up any brown bits. Return ribs to pot and bring to a boil. Cover; transfer to oven and braise until meat is tender, about two hours. Remove ribs and reduce liquid to 1 ½ cups. Mix butter and flour and whisk into reduced liquid over medium heat, about two minutes. Bring chicken stock to boil. Slowly whisk in polenta until desired thickness, add Gorgonzola and cream. Mix herbs, lemon zest and garlic. Divide polenta among plates, top with ribs and sauce. Sprinkle with Gorgonzola.

Calvados Sidecar
Ingredients:
•    Lemon wedge
•    Sugar
•    1 ½ ounces Calvados (apple brandy)
•    ½ ounce orange liqueur (Cointreau)
•    1 tablespoon lemon juice
Directions:
Rim martini glass with lemon wedge and sugar. Fill shaker with ice, Calvados, orange liqueur and lemon juice. Shake vigorously, strain into martini glass and add lemon twist for garnish.

About Southworth
Born in Baltimore and raised in Ellicott City, Joel Southworth attended Mt. Hebron High School and started in the food industry at the age of 14, when he began developing his skills at multiple locations.  He attended Towson University as an art major, only to shift to the closely related culinary field, which by then was more than a hobby for him. With no classical training, Southworth honed his skills at many restaurants, including Alexandra’s at Turf Valley, before landing a position at Leelynn’s as sous-chef.  After three years in that role, he earned the position of executive chef.

About Leelynn’s Dining Room & Lounge
9495 Old Annapolis Road, Ellicott City, 410-715-8500
www.leelynns.com
Open daily at 11 a.m. (Closed on Sundays during the winter)
Happy hour:  Monday-Friday, 3-6:30 p.m.