CABERNET-BRAISED SHORT RIBS WITH GORGONZOLA POLENTA AND MIXED-HERB GREMOLATA
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Brian Wainaina
[email protected]The short ribs were fall-off-the-bone tender and the polenta was creamy and delicious. The gremolata added a nice brightness to the dish.
tohin Islam
[email protected]This dish was a bit too spicy for my taste, but it was still good.
Stephanie Vaughn
[email protected]I made this dish for my family and they loved it! The short ribs were so tender and the polenta was creamy and flavorful.
Aya Abd
[email protected]This dish was perfect for a special occasion. It was elegant and delicious.
Ririri Hridoy
[email protected]The short ribs were a bit too fatty for my taste, but the polenta and gremolata were delicious.
Siphamandla Sishi
[email protected]This dish was easy to make and turned out great! I will definitely be making it again.
Usman Nawaz
[email protected]The short ribs were a bit tough, but the polenta and gremolata were delicious.
Muteti Kimanzi
[email protected]I would definitely recommend this dish to anyone who loves short ribs.
Robert Snyder
[email protected]The short ribs were fall-off-the-bone tender and the polenta was creamy and delicious. The gremolata added a nice brightness to the dish.
Shadava Elzy
[email protected]This dish was a bit too rich for my taste, but it was still good.
Buhle Mabuya
[email protected]I made this dish for my family and they loved it! The short ribs were so tender and the polenta was creamy and flavorful.
Anelze Carelzen
[email protected]This dish was perfect for a special occasion. It was elegant and delicious.
Aanu Elizabeth
[email protected]The short ribs were a bit dry, but the polenta and gremolata were delicious.
Albert Campos
[email protected]I would definitely make this dish again. It was easy to follow and the results were amazing.
Santino Aloisio
[email protected]This dish was a labor of love, but it was worth it! The short ribs were melt-in-your-mouth tender and the polenta was creamy and rich. The gremolata added a nice brightness to the dish.
Jibran Ulhaq
[email protected]The short ribs were a bit tough, but the polenta and gremolata were delicious.
Dek Dekaress
[email protected]This dish was easy to make and turned out great! I will definitely be making it again.
Nicolas Cristian
[email protected]The Cabernet braised short ribs were delicious, but the polenta was a bit bland. I would recommend adding some more cheese or herbs to the polenta.
Young Killer
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about the short ribs and the polenta.
Collo stero
[email protected]This dish was absolutely divine! The short ribs were fall-off-the-bone tender and the polenta was creamy and flavorful. The gremolata added a bright, herbaceous note that really brought the whole dish together.