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

Name: Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb Gremolata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons all purpose flour; 4 kilograms meaty beef short ribs; 1 Tbsp freshly ground black pepper; 2 Tbsps (1/4 stick) butter, room temperature; 1500 milliliters Cabernet Sauvignon; 1 Tbsp coarse kosher salt; 2 Tbsps chopped fresh rosemary; 2 Tbsps chopped fresh thyme; 8 servings Mixed-Herb Gremolata; 8 servings Gorgonzola Polenta; 59 milliliters (about) vegetable oil

You can never have too many main course recipes, so give Cabernet-Braised Short Ribs with Gorgonzola Polentan and Mixed-Herb Gremolatan a try. This recipe serves 8. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 49g of protein, 130g of fat, and a total of 1571 calories. A mixture of all purpose flour, vegetable oil, gorgonzola polenta, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the all purpose flour you could follow this main course with the Cinnamon sugar soda bread as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Beef Short Ribs

Seasoning

Meat

Ribs

Equipment you will use

Frying Pan

Arrange ribs in single layer in 15x10x2-inch glass baking dish.

Ingredients you will need

Ribs

Equipment you will use

Glass Baking Pan

Mix rosemary, thyme, salt, and pepper in small bowl; sprinkle all over ribs. Cover and refrigerate overnight.

Ingredients you will need

Rosemary

Pepper

Thyme

Ribs

Salt

Equipment you will use

Bowl

Let stand at room temperature 1 hour before continuing.

Preheat oven to 375°F.

Equipment you will use

Oven

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.

Ingredients you will need

Ribs

Cooking Oil

Equipment you will use

Pot

Transfer ribs to large bowl.

Ingredients you will need

Ribs

Equipment you will use

Bowl

Pour off drippings from pot; discard.

Equipment you will use

Pot

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.

Ingredients you will need

Meat

Ribs

Wine

Equipment you will use

Oven

Pot

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.

Ingredients you will need

Ribs

Equipment you will use

Slotted Spoon

Bowl

Mix 2 tablespoons butter and 2 tablespoons flour with fork in small bowl until well blended.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Bowl

Whisk butter mixture into reduced braising liquid.

Ingredients you will need

Butter

Equipment you will use

Whisk

Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.

Ingredients you will need

Sauce

Equipment you will use

Whisk

Divide Gorgonzola Polenta among plates. Top with ribs and sauce.

Ingredients you will need

Gorgonzola

Polenta

Sauce

Ribs

Sprinkle with

Mixed-Herb Gremolata and serve.

Equipment

Ingredients

Servings:

2teaspoons

all purpose flour 4kilograms

meaty beef short ribs 1Tbsp

freshly ground black pepper 2Tbsps

(1/4 stick) butter, room temperature 1500milliliters

Cabernet Sauvignon 1Tbsp

coarse kosher salt 2Tbsps

chopped fresh rosemary 2Tbsps

chopped fresh thyme 8servings

Mixed-Herb Gremolata 8servings

Gorgonzola Polenta 59milliliters

(about) vegetable oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.