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Braised Buffalo Short Ribs with Sage Pol

Prep Time: 20 Mins                Cook Time: 3 hours

Short Rib Ingredients:


4 Buffalo short Ribs (Approx 1 lb. Each)


Freshly Ground Pepper

2 Tbs Vegetable Oil

1 lb Carrots, Peeled

2 large White Onions, Quartered

4 large Garlic Cloves

3 Bay Leaves

1 cup Tomatoes, Chopped

2 cups Beef Stock

2 12-ounce Bottles of Dark Beer

1 small Dried Chile

1 oz Dried Mushrooms, Chopped

1 Tbs Puréed Chipotles in Adobo

4 large Pitted Prunes

1 1/2 Tbs Tomato Paste

8oz Small Fresh Mushrooms

Short Rib Directions: 

Preheat the oven to 375°. Season the ribs with salt and pepper and brown them evenly in the oil over medium heat, 4 to 5 minutes on each side.


When dark golden brown, add the carrots, onions, garlic, bay leaves, tomatoes, beef stock, and one bottle of beer, mixing well. Cover tightly and place in the oven for 2 hours.


Make sure the lid is on tight and liquids do not evaporate. After braising for 2 hours, remove from the oven, take the ribs out of the stock, and let the juices run through a sieve into a bowl.


Discard the cooked vegetables. Skim the fat off the surface of the braising juices and return juices to the pan. Return the ribs to the pan and add the chile, dried mushrooms, puréed chipotles, prunes, tomato paste, fresh mushrooms, and the remaining bottle of beer.


Place the pan on top of the stove over very low heat with the lid on tight. Cook for 1 hour. Skim the fat off the surface of the rib sauce before serving.

Sage Polenta Ingredients:


2 cups Water or Chicken Stock

1 tsp Salt

3/4 cup Stone-Ground Cornmeal or Polenta

2 Tbs Heavy Cream

6 Tbs Unsalted Butter

2 Tbs Freshly Grated Parmesan Cheese

1 Tbs Fresh Sage, Chopped


Sage Polenta Directions: 

Bring the water to a strong simmer in a heavy saucepan over high heat and add salt.


Add the cornmeal/polenta in a steady stream, incorporating with a whisk to prevent lumps. Reduce the heat and stir with a wooden spoon.


Cook on medium, stirring for 8 to 10 minutes until thick porridge forms. Add heavy cream, butter, cheese, and sage and stir to incorporate.

Directions: In a small bowl, combine all ingredients. Makes about 1 ¼ cups of sauce.

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