Cabernet Short Ribs with Parmesan Polenta

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Cabernet Short Ribs with Parmesan Polenta

Cabernet Short Ribs with Parmesan Polenta

This recipe makes 8 servings with 207 calories, 8g of protein, and 6g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 21 minutes. Head to the store and pick up balsamic vinegar, kosher salt, water, and a few other things to make it today.

Instructions

1
Sprinkle ribs with salt and pepper.
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RibsRibs
2
Heat a large Dutch oven over medium-high heat.
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3
Add 1 teaspoon olive oil to pan.
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4
Add 8 ribs, and saut for 6 minutes, turning to brown on all sides.
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RibsRibs
5
Remove ribs. Repeat procedure with remaining 1 teaspoon oil and 8 ribs.
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Cooking OilCooking Oil
6
Add onion and the next 5 ingredients (through rosemary) to pan; saut 3 minutes, stirring constantly.
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7
Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 13 minutes or until reduced to 2 cups.
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8
Preheat oven to 35
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9
Add broth to pan, and bring to a boil. Return ribs to pan. Cover and bake at 350 for 1 1/2 hours, turning ribs after 45 minutes.
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10
Remove ribs from pan, and strain cooking liquid through a fine-mesh sieve over a bowl. Discard the solids. Skim fat; discard. Return cooking liquid to pan.
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11
Combine flour and 2 teaspoons water in a small bowl, stirring well.
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12
Add to pan, and bring to a boil. Cook for 11 minutes or until reduced to about 1 cup. Stir in vinegar.
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13
To prepare gremolata, combine 1/3 cup parsley, 1/2 teaspoon lemon rind, and minced garlic.
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14
To prepare polenta, bring 3 cups milk, 1 cup water, 5/8 teaspoon salt, and 1/8 teaspoon black pepper to a boil over medium heat. Slowly stir in 1 cup polenta. Cook 5 minutes or until thick, stirring frequently. Stir in cheese.
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SaltSalt
15
Place 1/2 cup polenta in each of 8 shallow bowls, and top each serving with 2 ribs, 2 tablespoons sauce, and about 2 teaspoons gremolata.
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Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. 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 Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.
Two Vines Columbia Valley Merlot
Two Vines Columbia Valley Merlot
This fruit-forward wine is defined by aromas and flavors of raspberry andblackberry. Expressions of coffee and cocoa frame the mid-palate, and spiceround out the soft, velvety finish.
DifficultyExpert
Ready In2 hrs, 21 m.
Servings8
Health Score12
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