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Tuscan Beef Ribs

Tuscan Beef Ribs

Yield: 12 servings.

12 Tyson® Fully Cooked Bone-In Slow-Roasted Beef Short Rib Portions, frozen

1/4 cup rosemary, fresh, minced
1/4 cup garlic, fresh, minced
2 Tbsp. Lemon Zest, fresh, minced
1 Tbsp. salt, coarse
1 Tbsp. black pepper, coarse

3 cups red onion, coarsely chopped
1/2 cup garlic cloves, fresh, whole
3 cups red potatoes, quartered
3 cups carrots, coarsely chopped
3 cups zucchini, coarsely chopped
3 cups red bell pepper, coarsely chopped
1 cup olive oil
1 1/2 Tbsp. salt, coarse
1 Tbsp. black pepper, coarse

12 cups chicken broth, canned
2 1/2 cups yellow cornmeal, fine
as needed, warm water
2 cups Parmesan cheese, shredded
3/4 tsp. white pepper, ground
1/2 cup parsley, fresh, minced
1/4 cup rosemary leaves, freshpicked
12 lemon twists, fresh

Cover short ribs tightly and slack in cooler between 32°F and 36°F prior to use.

For rib-seasoning mixture: In a bowl, combine minced rosemary and garlic, lemon zest, salt and pepper. Season each rib portion with 1 Tbsp. seasoning mixture. Place ribs on parchment-lined sheet pan. Cover with aluminum foil and heat in preheated conventional oven at 350°F for 20 to 25 minutes, or until internal temperature reaches 140°F. Keep warm above 140°F.

For roasted vegetables: Place vegetables in shallow roasting pan and drizzle with olive oil. Season with salt and pepper. Roast in preheated convection oven at 350°F for 15 to 20 minutes. Remove from oven and keep warm.

For polenta: In a large saucepan or stock pot, bring broth to boil over high heat. Reduce heat to medium and gradually whisk in cornmeal. Sitr until mixture is creamy. Cook for 20 minutes, stirring frequently. If mixture becomes too thick, add water 1/4 cup at a time. Remove from heat. Add cheese, pepper, and parsley to cornmeal and mix thoroughly. Keep warm.

To assemble single serving: Portion 1 cup polenta in center of plate. Arrange 1 cup roasted vegetables around polenta. Place 1 rib portion over polenta. Garnish plate with 1 tsp. rosemary leaves and 1 lemon twist.