Carnegie Hall

The stellar chefs at Constellation Culinary Group—Carnegie Hall’s exclusive catering partner—have created a new recipe just for you! Enjoy a savory meal of red wine–braised short ribs, served with mascarpone polenta.

Red Wine–Braised Short Ribs

• 5 lbs. short ribs on the bone
• 1 lb. onion (about 3 large onions)
• 2.5 oz. garlic
• 3 oz. tomato paste
• ½ stalk celery
• 10 oz. red wine
• 12 oz. demi-glace
• 1.5 tbsp. peppercorns
• 2 oranges
• 3 sprigs of thyme

Season the short ribs with salt, and sear them in a pan with oil until golden-brown. Remove the short ribs and set aside.

Add the onions, celery, garlic, thyme, and peppercorns to the excess oil in the pan, and cook until brown. Add the tomato paste and cook at low heat until flavorful. Add the red wine to the hot pan and cook until the alcohol has evaporated. Add the demi-glace to the pan and bring to a boil.

Wrap the short ribs tightly with parchment and then aluminum foil. Add to the pan along with oranges (peeled), and braise for 3 hours or until tender. Once cool, unwrap and cut into portions.

Mascarpone Polenta

• 1.5 oz. semolina
• 1 oz. oil
• 3 oz. mascarpone
• 3 oz. diced onion
• 12 oz. stock or water
• ½ oz. smoked gouda

Toast the semolina in a pot until aromatic, then remove and set aside. Add oil to the pot and cook the onions until translucent. Add the toasted semolina, and stir until coated with oil. Add water and cook until soft. Add mascarpone and gouda, stir to incorporate, and season with salt to taste. Blend the mixture until smooth, and strain through a chinois or fine mesh strainer.