Serves: 6

2 garlic cloves, minced

1 stalk escallion, minced

3 cups chicken broth

1 cup polenta

1 tbsp white truffle oil

2 tbsp olive oil

Salt and pepper

• Heat olive oil in heavy large skillet over medium-high heat.

• Add garlic and escallion and stir until beginning to brown — about 30 seconds.

• Add chicken broth and bring to boil.

• Gradually whisk in polenta.

• Reduce heat to medium and cook until polenta is tender and mixture is thick, stirring frequently, about 10 minutes.

• Stir in truffle oil.

• Season to taste with salt and pepper.

4 oz butter

1 clove garlic, minced

1 tbsp rosemary, minced

12 oz frozen peas

4 oz Parmesan, grated

• In a sautÃ&Copy; pan, melt butter and add garlic.

• After about 15 seconds add in rosemary and stir so butter becomes flavoured.

• Add in peas and cook till hot.

• Season with salt and pepper.

• When serving, top with Parmesan.

5lb bone-in beef short ribs, cut crosswise into 2” pieces

Coarse salt and black pepper, freshly ground

3 tbsp vegetable oil

3 medium onions, chopped

2 celery stalks, chopped

1 tbsp tomato paste

8 sprigs thyme

2 bay leaves

1 head of garlic, with base removed

4 cups beef stock

• Preheat oven to 350ˆ°F. Season short ribs with salt and pepper.

• Heat oil in a large pot over medium-high heat.

• Working in batches, brown short ribs on all sides. Once browned, transfer to a plate.

• In the same pot, add onions and celery and cook till onions are browned.

• Add tomato paste next, stirring constantly until well combined and deep red, 2-3 minutes.

• Stir in stock, then add short ribs with any accumulated juices.

• Bring to a boil and lower heat to medium and simmer for about 25 minutes.

• Add all herbs to pot along with garlic.

• Cover and transfer to oven.

• Cook until short ribs are tender, 2-3 hours.

• Transfer short ribs to a platter.

• Strain sauce from pot into a measuring cup.

• Spoon fat from surface of sauce and discard.

• Season sauce to taste with salt and pepper.

• Thicken the sauce with a cornstarch slurry.

• Serve the short ribs over the truffle polenta with sauce spooned over and the peas around the plate.