How to make it

  • The ribs should be seasoned and chilled overnight before cooking.
  • Arrange ribs in single layer in a large baking dish or roasting pan. Mix rosemary, thyme, salt, and pepper in small bowl; sprinkle all over ribs. Cover and refrigerate overnight. Let stand at room temperature 1 hour before continuing.
  • Preheat oven to 375°F.
  • Heat 2 Tbsp oil in heavy wide ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more oil to pot by tablespoonfuls as needed.
  • Transfer ribs to large bowl. Pour off drippings from pot; discard.
  • Add wine to pot and bring to simmer, scraping up any browned bits. Return ribs and any accumulated juices to pot; bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off bones, about 2 hours.
  • Can (and should) be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing. Using slotted spoon, transfer ribs to large bowl; cover tightly to keep warm.
  • Skim any fat from top of braising liquid. Boil liquid until reduced to 2 generous cups, about 20 minutes.
  • Mix 2 Tbsp butter and 2 Tbsp flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.
  • Divide Gorgonzola Polenta among plates. Top with ribs and sauce. Sprinkle with Mixed-Herb Gremolata and serve.
  • Gorgonzola Polenta:
  • Bring 5 cups chicken broth to boil in heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by ¼ cupfuls if polenta is too thick, about 10 minutes.
  • Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper.
  • Mixed Herb Gremolata:
  • Mix all ingredients in small bowl. Can be made 1 day ahead. Chill.

Reviews & Comments 8

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  • artist92543 12 years ago
    5 forks? I just spilled my whole silerware drawer full of forks all over this recipe! Gotta go clean up now!
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  • artist92543 12 years ago
    This is a recipe like my mother used to make many years ago. I know it would be very deliciuos! Thanks!
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  • binky67 12 years ago
    Now this may be a challenge for me to cook but I'm gonna give it shot anyways cuz it sounds AWESOME, LOL, thanks!
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  • dandelion 12 years ago
    This is right up my alley. THX for posting :)
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    " It was excellent "
    linspj ate it and said...
    I saw this in Bon Apetit as well. The gorgonzola polenta is what got me! I am with Boofie. Use up the leftover cabs from a party...yum. Great post...and 5 forks
    Was this review helpful? Yes Flag
    " It was excellent "
    cookingforfun ate it and said...
    You know? It just doesn't get any better than that. 5 from me. 10 if I could.
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  • mamalou 12 years ago
    sounds amazing!
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    " It was excellent "
    boofie ate it and said...
    This sounds excellent and looks beautiful. Have you tried it? Definitely saving for a weekend supper after one of those parties where there are a few rogue bottles of wine left hanging around. Thanks for posting!
    Was this review helpful? Yes Flag

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