In the Kitchen with...Tess Rafferty

Tess Rafferty, Zooey Magazine

In the Kitchen with...Tess Rafferty, Comedic Writer and Cooking Extraordinaire
Recipe: Braised Short Ribs Over Polenta

Tess is a former writer for E!’s "The Soup" and published her memoir entitled: "Recipes for Disaster." She tells the truth about her Hollywood experience, dining in and out, and she even offers her own to-die-for recipes (which we documented!).

Tess Rafferty, Zooey Magazine

Ingredients (and make sure you have everything!):

6 lbs. Short ribs 2 medium onions 2 Tablespoons flour 1 Bottle of red wine 8 cloves of Garlic 1 cup dried porcini mushrooms (optional) 1/3 cup white or red vinegar 3 sprigs thyme 4 cups beef broth Salt, pepper Olive oil 1 package of polenta

*Serves up to 6 people

Tess Rafferty, Zooey Magazine

Tess Rafferty, Zooey Magazine

Heat oil in your pretty roasting pan and when it starts to get that shimmery effect, put your ribs (approximately 6 lbs.) in the pan and brown on all sides. Don’t crowd the pan. Don't crowd the pan. Work in batches if you have to.

Season your ribs with salt and pepper before placing on the pan.

Tess Rafferty, Zooey Magazine Once they are finished, take them out of the pan and put them on a plate. Next it’s time for some onion. Brown 2 medium diced onions for about ten minutes until all tender.

Next, mix in 2 Tablespoons of flour. Then add 3 cups of red wine, stirring to scrape up any brown bits on the bottom. Add 1/3 cup red wine vinegar, 3 or so sprigs of thyme, 8 cloves of garlic, 1 cup of dried porcini mushrooms, and 3 - 4 cups of beef broth. Bring to a boil, season with some salt and pepper and then add the ribs back in, making sure to pour all of the juice from the plate into your pot, as well.

Cover the ribs and put them in the oven at 325 degrees. I roast them for 4 hours, uncovering them after the first 2, but covering them back up again if I think they’re getting too browned on the top. But a little is good. I also like to check in with them every hour, make sure there’s still enough liquid and give them a good stir to rotate the ones on top. Lastly, here’s a note about the braising liquid: you don’t want too much. Try starting with 3 cups of wine to 3 - 4 cups of broth. You want to almost cover them entirely, but you don’t want so much liquid in there that in never reduces.

After four hours, take the ribs out and place them on a plate and try to keep it warm. There will be fat at the top, so just spoon it off.

Serve the short ribs over polenta in a shallow bowl with some au jus as a sauce. Cook the polenta according to the directions on the package.

Tess Rafferty, Zooey Magazine

Photographer: Vince Trupsin Hair and Makeup: Amber Bruehl

Special thanks to Sugar Baby Aprons!