Directions

1. Wash hands thoroughly with soap and warm water for 20 seconds.
2. Sanitize all work surfaces.
3. Use a red cutting board for meat and vegetables.
4. In a large Dutch oven, melt butter with oil over high heat.
5. Sear all sides of the short ribs until browned. Remove meat and set aside.
6. Reduce heat to medium and add onion and garlic. Cook until translucent.
7. Add half the tomato paste and cook an additional 2 minutes.
8. Return meat to the Dutch oven. Add carrots, celery, blood orange, rosemary, and beef stock.
9. Reduce heat to low and simmer for 2 hours, or until meat is tender. Remove from heat and allow to cool.
10. Transfer meat to a baking sheet, cover, and refrigerate until service.
11. Strain the braising liquid through a fine sieve. Discard solids.
12. Return sauce to a pot over medium-low heat. Stir in remaining tomato paste and reduce by half.

For service:

1. Preheat oven to 400°F (200°C) and heat meat for 8 minutes.
2. Plate meat on top of Balderson Truffle Polenta, drizzle with sauce, and serve with seasonal vegetables.
3. Discard any leftover cooked short ribs or sauce that have been at room temperature for more than 2 hours.