Cabernet Braised Short Ribs

This has long been one of my favorite pairings with Stellareese Cabernet!

Its easy to make and you can make the short ribs ahead of time and warm to servo over the polenta.

These are melt in your mouth, savory gems that contrast with the sharpness of the gorgonzola. The polenta is just the right vehicle to sop up the sauce and all of it is perfectly matched with our Cabernet.

Enjoy! And let us know how you liked it.

xo Rachel & Geoff

From Bon Appetite Magazine
Ingredients
8 Servings
8 to 9
2 pounds meaty beef short ribs

2 tablespoons chopped fresh rosemary

1 tablespoons chopped fresh thyme

1 tablespoon coarse kosher salt

1tablespoon freshly ground black pepper

1/4 cup (about) vegetable oil

2 750-ml bottles Cabernet Sauvignon

2 tablespoons (1/4 stick) butter, room temperature

2 teaspoons all purpose flour
Preparation
1. Step 1
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.
Step 2
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
Step 3
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.
Step 4
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.
Step 5
Divide Gorgonzola Polenta among plates. Top with ribs and sauce. Sprinkle with Mixed-Herb Gremolata and serve.

(For the Gremolata)
1/4 cup finely chopped fresh Italian parsley
3 tablespoons finely grated lemon peel
2 garlic cloves, minced
1 1/2 tablespoons finely chopped fresh rosemary
1 1/2 tablespoons finely chopped fresh thyme

To make the gremolata, mix all ingredients in small bowl. This can be made 1 day ahead. Store in an airtight container in the refrigerator.


(For the Polenta)
4 cups low-salt chicken broth
1 1/2 cups polenta (not instant)
3/4 cup (about 4 ounces) crumbled Gorgonzola cheese
1/4 cup heavy cream
When it's getting within about twenty minutes of when you want to serve the ribs, make the polenta. Bring 4 cups chicken broth and one cup of water to a boil in heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently, about 10 minutes. If the polenta becomes too think, add a little more water or chicken broth. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper.
Divide Gorgonzola Polenta among plates. Top with one of the ribs and a couple spoonfuls of sauce. Sprinkle with Mixed-Herb Gremolata and serve.