Short Rib Flanken/ Kalbi-Style with Polenta, a La Lydia

Short Rib Flanken/ Kalbi-Style with Polenta, a La Lydia

Melt-in-your-mouth tender with all the flavors of Nonna’s kitchen.
  • Prep Time 30 minutes
  • Cook Time 2.5 hours

Ingredients- Short Rib Flanken/ Kalbi Style

4 Short Ribs Flanken/ Kalbi-Style

3T Olive oil

Kosher salt/ Pepper

3T salted butter

3 carrots, peeled and diced

2 large sweet onions, peeled and diced

3 ribs celery, diced

1 cup freshly minced garlic

1 small can tomato paste

4 Tbs Glace de veau

1- 1.5 cups red wine

2 long sprigs rosemary



  1. Season Short Ribs Flanken/ Kalbi-Style on all sides with salt/pepper and bring to room temp.
  2. Heat oven oven to 375°
  3. Heat oil in large saute pan.  Pat meat dry with paper towels.  Brown meat on all sides(don’t crowd the pan – it will steam, not brown) and set aside.
  4. Drain all but 3T of drippings from the saute pan.  Add butter and veggies.  Saute on low ‘til softened, scraping up all the bits in the pan.  Add tomato paste, saute until evenly incorporated.  Add wine.  Add rosemary.
  5. Bring flame up to medium and reduce amount in pan about a third.
  6. Add 4 Tbs Glace de Veau to reduced wine. Bring to simmer for a minute.
  7. Place the Short Ribs Flanken/ Kalbi-Style in dutch oven or roasting pan and pour veggie mixture all over them, turning them so all sides are covered.
  8. Cover tightly and roast for 2.5 hours.
  9. The Short Ribs Flanken/ Kalbi-Style is done once you can pierce the meat easily with a fork.
  10. Serve with polenta.

Polenta is a staple in Northern Italian households; we serve it with roasted meats, veggies, on its own with some fabulous tomato sauce, and if there is any leftover, we slice it, toast it in melted butter, and eat it for breakfast.


2 cups cornmeal (fine, course, it's up to you)

4 cups cold water

1.5 tsp kosher salt

4 tbsp butter (real butter; this is no time to substitute!)

1 cup freshly grated real Parmigiano-Reggiano


  1. Into a heavy saucepan or dutch oven you can cover, whisk the cornmeal, water and salt.
  2. Over high heat, bring to a simmer and keep whisking to avoid lumps.
  3. Reduce to low, cover, and cook until it’s all creamy and wonderful.
  4. You must whisk to keep the polenta from sticking, so don’t forget to keep checking.
  5. Polenta should be done in about 45 minutes.
  6. Take it off the heat and stir in your butter and Parmigiana.

chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen