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.
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Thomas Fitzpatrick
[email protected]This was one of the best short rib recipes I've ever tried! The meat was so tender and flavorful, and the polenta was creamy and cheesy. The gremolata was a great addition and really brought the dish together.
SatarRaza Fatmy
[email protected]This dish was amazing! The short ribs were so tender and flavorful, and the polenta was creamy and cheesy. The gremolata added a nice brightness and freshness. Definitely a new favorite!
Nabasirye Sherinah
[email protected]I had never cooked short ribs before, but this recipe made it easy. The short ribs were delicious and the polenta was creamy and cheesy. The gremolata was a great addition.
Rifnas Rizvi
[email protected]This was a great recipe! The short ribs were fall-off-the-bone tender and the polenta was creamy and flavorful. The gremolata was a perfect addition and really brought the dish together.
Md Imtiaj
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the short ribs and polenta. The gremolata was a great addition and really brought the dish together.
Unisha Karki
[email protected]This dish was a bit time-consuming to make, but it was definitely worth it. The short ribs were so tender and flavorful, and the polenta was creamy and cheesy. The gremolata was the perfect finishing touch.
loyal is goat
[email protected]I'm not a huge fan of polenta, but I decided to give this recipe a try and I'm so glad I did! The polenta was creamy and flavorful, and the short ribs were fall-off-the-bone tender. The gremolata was a nice touch.
Yousaf Puby
[email protected]This was one of the best short rib recipes I've ever tried! The meat was so tender and flavorful, and the polenta was creamy and cheesy. The gremolata was a great addition and really brought the dish together.
Rekhan Khan
[email protected]I made this dish for a special occasion and it was a huge hit! The short ribs were melt-in-your-mouth tender and the polenta was creamy and delicious. The gremolata was the perfect finishing touch.
Shar Dil
[email protected]This dish was amazing! The short ribs were so tender and flavorful, and the polenta was creamy and cheesy. The gremolata added a nice brightness and freshness. Definitely a new favorite!
Maksud Shekh
[email protected]I had never cooked short ribs before, but this recipe made it easy. The short ribs were delicious and the polenta was creamy and cheesy. The gremolata was a great addition.
Aktar Hossan279
[email protected]This was a great recipe! The short ribs were fall-off-the-bone tender and the polenta was creamy and flavorful. The gremolata was a perfect addition and really brought the dish together.
Purev Purev
[email protected]I'm not a big fan of short ribs, but I decided to give this recipe a try and I'm so glad I did! The short ribs were surprisingly tender and flavorful, and the polenta was creamy and delicious. The gremolata was a nice touch.
Shelly Davila
[email protected]This dish was phenomenal! The short ribs were melt-in-your-mouth tender and the polenta was creamy and cheesy. The gremolata added a nice pop of flavor and freshness. Highly recommend!
Sharad Kumal
[email protected]I made this last night and it was a huge success! Everyone loved the short ribs and polenta. The gremolata was a great addition and really brought the dish together.
junior gobez
[email protected]This was my first time making short ribs and they turned out amazing! The meat was so tender and flavorful, and the polenta was creamy and delicious. The gremolata was the perfect finishing touch.
Umair niz
[email protected]The flavors in this dish were incredible. The short ribs were incredibly rich and savory, while the polenta was creamy and cheesy. The gremolata added a nice brightness and freshness. Definitely a keeper!
Ali Naeem
[email protected]I've made this recipe several times now and it's always a hit. The short ribs are always so tender and juicy, and the polenta is the perfect accompaniment. Love the addition of the gorgonzola and the gremolata.
Bansal Amar
[email protected]Absolutely divine! The short ribs were fall-off-the-bone tender and the polenta was creamy and flavorful. The gremolata added a bright, herbaceous touch that really brought the dish together. Will definitely be making this again!