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Beard House Highlight: Braised Short Rib and Bone Marrow with Ratatouille, Mascarpone Polenta, and Hunter’s Sauce

Maggie Borden

September 30, 2015

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Photo by Phil Gross

Braised Short Rib and Bone Marrow with Ratatouille, Griddled Mascarpone Polenta, and Hunter’s Sauce / New Appalachian

The dog days of summer may seem like an odd time for braised short ribs and bone marrow, but in the deft hands of chef Richard Arbaugh at his August Beard House dinner, this hearty dish became a vehicle for the vibrant bounty of the summer harvest. Assembled in distinct sections, the plate featured an array of textures, from the fork-tender short rib to the melting velvet of the bone marrow to the crispy crust of the griddled polenta. I’ll never turn down a good short rib, but at the end of the evening I found myself longing for the dish’s accompaniments: the polenta powered by the punch of sweet corn, and the ratatouille enlivened by the bright pop of summer tomatoes. With the A/C on, I almost forgot what season it was. Take this recipe with you as you cook your way from summer into fall.

Want to give this dish a whirl at home? Choose one of our short rib recipes, and then serve them alongside Arbaugh's recipes for mascarpone polenta and ratatouille

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Maggie Borden is assistant editor at the James Beard Foundation. Find her on Instagram and Twitter.