Best 3 Cabernet Braised Short Ribs With Gorgonzola Polenta And Mixed He Recipes

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Are you looking for an exquisite culinary experience that will tantalize your taste buds and leave you craving for more? Look no further than our guide to creating a delectable dish of Cabernet Braised Short Ribs with Gorgonzola Polenta and Mixed Herb Gremolata. This rich and flavourful recipe combines tender, fall-off-the-bone short ribs slowly braised in a sumptuous Cabernet Sauvignon wine sauce with creamy and cheesy Gorgonzola polenta, all topped with a vibrant and aromatic mixed herb gremolata. Get ready to embark on a culinary journey that will showcase your culinary skills and impress your dinner guests.

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CABERNET-BRAISED SHORT RIBS WITH GORGONZOLA POLENTA AND MIXED-HERB GREMOLATA



Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb Gremolata image

The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: Stick with Cabernet and try a selection. Two we love are the rich, ripe 2005 Blend No. 815 from Joel Gott(Sonoma, $17) and the 2004 Cabernet from Columbia Winery with black cherry flavors and a velvety texture(Washington, $15).

Provided by Jill Silverman Hough

Categories     Herb     Blue Cheese     Beef Rib     Cornmeal     Red Wine     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

8 to 9 pounds meaty beef short ribs
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon coarse kosher salt
1 tablespoon freshly ground black pepper
1/4 cup (about) vegetable oil
2 750-ml bottles Cabernet Sauvignon
2 tablespoons (1/4 stick) butter, room temperature
2 teaspoons all purpose flour
Gorgonzola Polenta
Mixed-Herb Gremolata

Steps:

  • Planning tip:
  • With its various elements, this dish lends itself well to team cooking. Seasoning the meat ahead, making the gremolata, browning the ribs, and deglazing the pan are separate steps that allow everyone to take turns. But if you'd prefer to work ahead, the short ribs will taste just as good a day later. Either way, you're golden.
  • Arrange ribs in single layer in 15x10x2-inch glass baking dish. 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 tablespoons 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. DO AHEAD: Can 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 tablespoons butter and 2 tablespoons 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.

CABERNET-BRAISED SHORT RIBS WITH GORGONZOLA POLENTA AND MIXED-HE



Cabernet-Braised Short Ribs With Gorgonzola Polenta and Mixed-He image

From Bon Appetit 10/07......... I followed the recipe exactly and the combination of the short ribs, creamy gorgonzola polenta and gremolata made a fabulous meal. Made the ribs the day before to make it easier to skim the fat. So much of the meal can be made ahead of time that it really makes for an easy prep the day of a dinner party. For what to drink-Bon Appetit suggests: Stick with Cabernet and try a selection. Two we love are the rich, ripe 2005 Blend No. 815 from Joel Gott (Sonoma, $17) and the 2004 Cabernet from Columbia Winery with black cherry flavors and a velvety texture (Washington, $15).

Provided by Meredith .F

Categories     Meat

Time 3h

Yield 8 serving(s)

Number Of Ingredients 18

8 -9 lbs beef short ribs, meaty
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
1/4 cup vegetable oil
2 (750 ml) bottles cabernet sauvignon wine
2 tablespoons butter, room temperature
2 teaspoons all-purpose flour
5 cups low-fat chicken broth (or more)
1 3/4 cups polenta (coarse cornmeal)
3/4 cup gorgonzola, crumbled
1/3 cup whipping cream
1/4 cup fresh Italian parsley, finely chopped
3 tablespoons lemon peel, finely grated
2 garlic cloves, minced
1 1/2 tablespoons fresh rosemary, finely chopped
1 1/2 tablespoons fresh thyme, finely chopped

Steps:

  • Gorgonzola Polenta & Mixed-Herb Gremolata Preparation Planning tip:.
  • With its various elements, this dish lends itself well to team cooking. Seasoning the meat ahead, making the gremolata, browning the ribs, and deglazing the pan are separate steps that allow everyone to take turns. But if you'd prefer to work ahead, the short ribs will taste JUST AS GOOD a day later. Either way, you're golden.
  • Arrange ribs in single layer in 15x10x2- inch glass baking dish. 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 tablespoons 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. DO AHEAD: Can 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 tablespoons butter and 2 tablespoons 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.
  • To make Gorgonzola Polenta: Bring 5 cups of chicken broth to boil in a 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 1/4-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.
  • To make Mixed-Herb Gremolata: Mix parsley, lemon peel, garlic, fresh rosemary and thyme in small bowl. Can be made 1 day ahead. Chill.

CABERNET-BRAISED SHORT RIBS RECIPE BY TASTY



Cabernet-braised Short Ribs Recipe by Tasty image

Here's what you need: large beef short ribs, celery, medium carrots, medium leek, garlic, bay leaf, fresh thyme, whole black pepper, all-purpose flour, salt, pepper, cabernet sauvignon, olive oil, tomato paste, unsalted beef broth, mashed potato, italian parsley

Provided by Jody Duits

Categories     Dinner

Yield 6 servings

Number Of Ingredients 17

6 large beef short ribs, trimmed of excess fat
2 stalks celery, trimmed and cut into 1-inch (2 cm) pieces
2 medium carrots, peeled, trimmed, and cut into 1-inch (2 cm) pieces
1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped
6 cloves garlic, peeled
1 bay leaf
4 sprigs fresh thyme
whole black pepper, to taste
2 tablespoons all-purpose flour
salt, to taste
pepper, to taste
1 bottle cabernet sauvignon
2 tablespoons olive oil
2 tablespoons tomato paste
2 qt unsalted beef broth, or chicken broth
mashed potato
italian parsley, chopped

Steps:

  • In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
  • Marinate at least 6 hours in the fridge.
  • Remove the meat from the marinade and pat dry with a towel or paper towel.
  • Strain the veggies from the wine. Reserve both the wine and veggies for later.
  • Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
  • In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
  • Preheat the oven to 350F˚(180C˚).
  • When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
  • In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
  • Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
  • Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
  • Cover the pot and transfer to the middle rack of your oven.
  • Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
  • Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
  • Enjoy!

Nutrition Facts : Calories 817 calories, Carbohydrate 81 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 19 grams

Tips:

  • Selecting the right cut of short ribs is essential. Look for meaty ribs with good marbling.
  • Browning the short ribs before braising adds flavor and color.
  • Using a good quality Cabernet Sauvignon is important for the braising liquid.
  • Simmer the short ribs for at least 2 hours, or until the meat is fall-off-the-bone tender.
  • The polenta is a great accompaniment to the short ribs. It is creamy and flavorful.
  • The mixed herbs add a nice flavor to the polenta.
  • The gorgonzola cheese adds a rich and tangy flavor to the polenta.
  • Sprinkle some chopped parsley over the short ribs and polenta before serving.

Conclusion:

This Cabernet braised short ribs with gorgonzola polenta and mixed herbs recipe is a delicious and hearty meal that is perfect for a special occasion. The short ribs are fall-off-the-bone tender and the polenta is creamy and flavorful. The gorgonzola cheese adds a rich and tangy flavor to the polenta. This dish is sure to impress your guests.

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