Cabernet Braised Short Ribs With Gorgonzola Polenta And Mixed Herb GremolataFrom dond 8 years ago
- 8 to 9 pounds meaty beef short ribs shopping list
- 2 Tbsp chopped fresh rosemary shopping list
- 2 Tbsp chopped fresh thyme shopping list
- 1 Tbsp coarse kosher salt shopping list
- 1 Tbsp freshly ground black pepper shopping list
- ¼ cup vegetable oil shopping list
- 2 750-ml bottles Cabernet Sauvignon shopping list
- 2 Tbsp unsalted butter, room temperature shopping list
- 2 tsp all-purpose flour shopping list
- For polenta: shopping list
- 5 cups (or more) low-salt chicken broth shopping list
- 1¾ cups polenta shopping list
- ¾ cup crumbled gorgonzola cheese (about 4 ounces) shopping list
- ⅓ cup whipping cream shopping list
- For gremolata: shopping list
- ¼ cup finely chopped fresh Italian parsley shopping list
- 3 Tbsp finely grated lemon zest shopping list
- 2 garlic cloves, minced shopping list
- 1½ Tbsp finely chopped fresh rosemary shopping list
- 1½ Tbsp finely chopped fresh thyme shopping list
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.
The Cookdond Rockville, MD
The Rating4 people
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!boofie in Salt Lake City loved it
You know? It just doesn't get any better than that. 5 from me. 10 if I could.cookingforfun in Marblehead loved it
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 forkslinspj in New Hartford loved it
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