Recipe

Cabernet Braised Short Ribs With Gorgonzola Polenta And Mixed Herb Gremolata Recipe

Add Step-by-Step Photos	Dond / All my dishes 1 year ago This recipe comes from one of the major food periodicals (Bon Appetit, I think). It takes a while to prepare, so you have to be serious about it. It's definitely not something you whip up for a casual dinner, particularly since you're committing a he... More Prep:480m Cook:180m Servings:8	Dond
	short ribscabernetpolenta

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Ingredients

8 to 9 pounds meaty beef short ribs

2 Tbsp chopped fresh rosemary

2 Tbsp chopped fresh thyme

1 Tbsp coarse kosher salt

1 Tbsp freshly ground black pepper

¼ cup vegetable oil

2 750-ml bottles Cabernet Sauvignon

2 Tbsp unsalted butter, room temperature

2 tsp all-purpose flour

For polenta:

5 cups (or more) low-salt chicken broth

1¾ cups polenta

¾ cup crumbled Gorgonzola cheese (about 4 ounces)

⅓ cup whipping cream

For gremolata:

¼ cup finely chopped fresh Italian parsley

3 Tbsp finely grated lemon zest

2 garlic cloves, minced

1½ Tbsp finely chopped fresh rosemary

1½ Tbsp finely chopped fresh thyme

Directions

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.

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Comments

boofie 1 year ago 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!

mamalou 1 year ago said:
Sounds amazing!

cookingforfun 1 year ago said:
You know? It just doesn't get any better than that. 5 from me. 10 if I could.

linspj 1 year ago 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

dandelion 1 year ago said:
This is right up my alley. THX for posting :)

binky67 1 year ago said:
Now this may be a challenge for me to cook but I'm gonna give it shot anyways cuz it sounds AWESOME, LOL, thanks!

artist92543 3 months ago said:
This is a recipe like my mother used to make many years ago. I know it would be very deliciuos! Thanks!

artist92543 3 months ago said:
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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