Cabernet Short Ribs with Parmesan Polenta

Name: Cabernet Short Ribs with Parmesan Polenta
Prep time: 2 h 21 min
Cook time: 2 h 21 min
Total time: 2 h 21 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 0 teaspoons freshly ground black pepper; 1 teaspoons black pepper; 85 grams 16 bone-in beef short ribs, trimmed; 591 milliliters cabernet sauvignon or other dry red wine; 118 milliliters chopped carrot; 118 milliliters chopped celery; 710 milliliters fat-free milk; 1 teaspoon all-purpose flour; 79 milliliters chopped fresh flat-leaf parsley; 1 garlic clove, minced; 6 garlic cloves, sliced; 1 teaspoons kosher salt; 1 teaspoons grated lemon rind; 296 milliliters lower-sodium beef broth; 2 teaspoons olive oil, divided; 237 milliliters chopped onion; 28 grams 1/4 cup grated fresh Parmigiano-Reggiano cheese; 237 milliliters quick-cooking polenta; 1 rosemary sprig; 177 milliliters chopped shallots; 237 milliliters water; 2 teaspoons water

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

Sprinkle ribs with salt and pepper.

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Salt And Pepper

Ribs

Heat a large Dutch oven over medium-high heat.

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Dutch Oven

Add 1 teaspoon olive oil to pan.

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Olive Oil

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Frying Pan

Add 8 ribs, and saut for 6 minutes, turning to brown on all sides.

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Ribs

Remove ribs. Repeat procedure with remaining 1 teaspoon oil and 8 ribs.

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Ribs

Cooking Oil

Add onion and the next 5 ingredients (through rosemary) to pan; saut 3 minutes, stirring constantly.

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Rosemary

Onion

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Frying Pan

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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Wine

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Frying Pan

Preheat oven to 35

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Oven

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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Broth

Ribs

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Oven

Frying Pan

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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Ribs

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Sieve

Bowl

Frying Pan

Combine flour and 2 teaspoons water in a small bowl, stirring well.

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All Purpose Flour

Water

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Bowl

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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Vinegar

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Frying Pan

To prepare gremolata, combine 1/3 cup parsley, 1/2 teaspoon lemon rind, and minced garlic.

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Minced Garlic

Lemon Peel

Parsley

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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Black Pepper

Polenta

Cheese

Water

Milk

Salt

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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Polenta

Sauce

Ribs

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Bowl

Equipment

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.