RECIPE: Rec:Cabernet-Braised Sort Ribs with Gorgonzola Polenta and Mixed-herb Gremolata

RECIPE:
O

orchid

Well-known member
This caught our eye when we received the Oct. Bon Appetite so we treated ourselves and we had it last night. Wow! This is delicious and very intense. The Polenta is the best I've ever had although the amount of polenta wasn't right for the liquid. I scaled all of the recipe down and Lord knows I just was not given that math gene so I had the math guy (hubby)double check me. I've made enough polenta to see that I had to much polenta for the liquid so I just used what was needed. I had blue cheese and I used fat-free 1/2 & 1/2. It was so good. What a treat!!

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

Bon Appétit | October 2007 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).

Makes 8 servings

Jill Silverman Hough

8 to 9 pounds meaty beef short ribs

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

1 tablespoon coarse kosher salt

1 tablespoon 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

Gorgonzola Polenta

Mixed-Herb Gremolata 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.

Epicurious.com © CondéNet, Inc. All rights reserved.

http://www.epicurious.com/recipes/food/views/240108

 
Orchid, I copied this recipe but I haven't tried it yet Thanks for the report.

So many recipes use too much meal for liquid in polenta--trying to save time. Thanks for the warning.

 
Looks amazing, thanks. Has anyone noticed price of short ribs is up as we get more new recipes?drat!

 
I was going to make this last weekend but plans changed smileys/smile.gif did you figure out the

correct amount of liquid? I haven't made polenta in, like forever.

also, it's easier to get boneless short ribs here, would that work? anyone?

thanks for letting us know Orchid.

 
Ya know Randi, I have given up on Polenta recipes. Every time I have

made it from a recipe it's either to thick or to thin. I have just learned to start with however much liquid and then slowly whisk in the polenta until it's the consistency that I want. And boneless would be fine I'm sure.

 
I want to add that we talked about this later and we think that any cut of

meat that benefits from a slow roast would work in this recipe. Next time I'm gonna use a chuck roast I think.

 
If you feel like trying another way... smileys/smile.gif Rec: Mom's Easy Oven Polenta

Mom's Easy Oven Polenta

This is the method for making polenta that my mom swears by. smileys/smile.gif I asked her where she got the recipe, and she thinks it was from the Oregonian newspaper.

1 quart water
1 1/2 teaspoons salt, to taste
1/8 teaspoon pepper
1 cup coarse-ground uncooked polenta
2 tablespoons butter, cut into pieces

1. Preheat the oven to 350 degrees F.
2. In a 1 to 1-1/2 quart baking pan, stir together the water, salt, pepper and polenta.
3. Add the pieces of butter.
4. Place the container, uncovered, in the center of the top rack of the oven and bake for 40 minutes.
5. Open the oven, pull out the rack and stir the polenta (this is also the time to add any additional ingredients such as cheese).
6. Close the oven and bake the polenta for an additional 10 minutes.
7. Remove from oven and let rest for 5 minutes.
8. At this point you can either prepare it for frying or serve immediately; if you want to fry it, then you should form it in a pan and refrigerate for several hours.
9. It's great straight out of the oven with marinara sauce on it.
10. Good additions are Monterey Jack cheese, parmesan, jalapenos, or even pine nuts.

4 servings
time to make 55 min 5 min prep

http://www.recipezaar.com/52733

 
This is the only way I make polenta now. Italians can't tell the difference. The ratios

(cups liquid (water, milk, or any combo thereof) to cups polenta):
6:1 for very soft (almost soupy)
5:1 for soft
4:1 for firm
3:1 for very firm (for slicing, grilling, etc.)

My own preference is 5-1/2:1, which gives a nicely soft, spoonable polenta as you'll find dished out in Italy.

Those amounts will serve 3 to 6.
My recipe, which may have come from Fine Cooking mag, calls for a nonstick skillet, which makes clean-up a breeze.

 
Very helpful Shaun. I'm in south Fl. so I try not to use the oven when

not necessary. I want to stick with stove top so this is great. Thank you.

 
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