Cabernet Braised Short Ribs with Gorgonzola Polenta

By Realtychick

Ingredients

• 4-5 lbs meaty beef short ribs, bone-in
• 1/2 tbsp dried rosemary (or 1 tbsp fresh rosemary, chopped)
• 1/2 tbsp dried thyme (or 1 tbsp fresh thyme, chopped)
• 1/2 tbsp kosher salt
• 1/2 tbsp freshly ground black pepper
• 2 tbsp olive oil
• 1 750-ml bottle Cabernet Sauvignon
• 1 tbsp butter
• 1 tsp all purpose flour

Details

Servings 4

Preparation

Step 1

One day in advance:

Arrange ribs in single layer in 9x13" baking dish. Sprinkle with rosemary, thyme, salt, and pepper over ribs. Cover and refrigerate overnight.


On day of:

Preheat oven to 375 degrees F.


Heat 2 tbsp olive oil in heavy wide ovenproof pot (or large skillet if you don't have ovenproof pot) over medium-high heat. Working in batches, add ribs and cook until browned on all sides. This took about 4 minutes per side. Add more oil as needed for next batch. Transfer ribs to large bowl and pour off drippings from pot and discard.


Add wine to pot and bring to simmer. Scrape up any browned bits. Return ribs and any accumulated juices to pot/skillet and bring to a boil. If using an ovenproof pot, cover and transfer to oven. If using skillet, transfer ribs and wine to casserole dish. Braise until meat is very tender and almost falling off bones, about 2 hours.


After 2 hours, transfer ribs to a large bowl using a slotted spoon. Cover tightly to keep warm. Skim any fat from the top of braising liquid (I didn't do this step and still turned out fine). If using casserole dish, return braising liquid to skillet. If using ovenproof pot, return to stove. Boil liquid until reduced to about 1 cup, about 15 minutes. Whisk in butter and flour to liquid. Keep whisking over medium-high heat until sauce thickens very slightly, about 2 more minutes.


Serve ribs on top of gorgonzola polenta, and top with cabernet sauce.