WE COOK! Mill’s Tavern’s Coffee-braised Short Ribs, Creamy Truffled Polenta, Gremolata

by Edward Bolus, Executive Chef, Mill’s Tavern, Providence

Coffee-Braised Short Ribs with Creamy Truffled Polenta and Gremolata:

For your next dinner party, treat your guests to an exquisite blend of flavors with Mill’s Tavern’s Coffee-Braised Short Ribs.  Served with creamy truffled polenta and garnished with a vibrant gremolata, this luxurious dish promises a memorable meal, showcasing the perfect balance of rich, savory, and fresh elements!

Serves: 4

Prep & Cooking Times:

• Prep Time: 20 minutes
• Cook Time: 3 hours and 30 minutes
• Total Time: Approximately 4 hours

Ingredients:

For the Coffee-Braised Short Ribs:

• 4 large beef short ribs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup strong brewed coffee
• 1 cup beef broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika

For the Creamy Truffled Polenta:

• 1 cup polenta
• 4 cups water or chicken broth
• Salt, to taste
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• 1-2 tablespoons truffle oil, adjust to taste

For the Gremolata:

• Zest of 1 lemon
• 2 tablespoons finely chopped fresh parsley
• 1 garlic clove, minced

Instructions:

For the Coffee-Braised Short Ribs:

1. Preheat your oven to 325°F (160°C).
2. Season the short ribs generously with salt and pepper.
3. Brown the short ribs in olive oil in a large oven-safe pot over medium-high heat, about 4-5 minutes per side. Remove and set aside.
4. Sauté onion, carrots, and celery in the same pot until softened, about 5 minutes. Add garlic and cook for another minute.
5. Add coffee, beef broth, balsamic vinegar, brown sugar, dried thyme, and smoked paprika. Stir well.
6. Return the short ribs to the pot, cover, and braise in the oven for 2.5 to 3 hours.
7. Remove ribs, skim fat, and strain the liquid. Simmer the strained liquid until thickened, about 10-15 minutes.

For the Creamy Truffled Polenta:

1. Boil water or broth, whisk in polenta. Simmer on low, stirring occasionally, until thick, about 20-30 minutes.
2. Mix in butter, Parmesan, and truffle oil. Season with salt.

For the Gremolata:

1. Combine lemon zest, parsley, and garlic in a small bowl.

Assembly:

1. Plate a serving of truffled polenta, top with a short rib and spoon over reduced braising liquid.
2. Garnish with gremolata.
3. Serve hot and enjoy!

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Coming up at Mill’s Tavern & Red Stripe:

Mill’s Tavern, located at 101 North Main Street in Providence, will celebrate Easter with a selection of holiday specials in addition to its full menu, on Sunday, March 31^st from 12:00 p.m. to 7:00 p.m. For reservations, please call (401)-272-3331 or visit www.millstavernrestaurant.com. 

Easter appetizer specials will include Truffled Tempura, Mascarpone, Crab and Shrimp-Stuffed Morel Mushrooms with yuzu aioli; Fried Vegetable Spring Rolls with pickled vegetables and sesame dressing; and Smoked Salmon & Bluefish Deviled Eggs.

Red Stripe, located at 465 Angell Street in Providence, will celebrate Easter Sunday with a selection of Easter specials in addition to the full brunch and dinner menus from 11:00 a.m. to 8:00 p.m. on Sunday, March 31^st. For more information or to make a reservation, call 401-437-6950 or visit www.RedStripeRestaurants.com.

Red Stripe’s Easter Specials include grilled Lamb Lollipops with lemon, garlic, and rosemary; house-made Cavatelli with braised lamb shoulder, mint and English peas; and Baked Cod served with mashed potatoes and asparagus. 

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.