CABERNET BRAISED SHORTRIBS WITH ASIAGO POLENTA

By Drjt

CABERNET BRAISED SHORTRIBS WITH ASIAGO POLENTA

Ingredients

• Ribs
• 16 (2 1/2 to 3-ounce) bone-in beef short ribs, trimmed
• 1 teaspoon sea salt
• 3 grinds black pepper
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped shallots
• 1/2 cup chopped, peeled carrots
• 1/2 cup chopped, peeled celery
• 5 garlic cloves, peeled and gently smashed
• 2 sprigs rosemary
• 2 cups cabernet sauvignon or other hearty red wine
• 2-3 cups low-sodium beef broth
• 1 bay leaf
• 1 teaspoon all purpose flour
• 1 tablespoon cold water
• 1 tablespoon balsamic vinegar
• Polenta
• 4 cups fat-free milk
• Sea salt and black pepper to taste
• 2 teaspoons dried red chili flakes
• 1 cup dry polenta
• 1/3 cup grated fresh aged Asiago cheese
• Gremolata (optional)
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh flat-leaf parsley
• Grated rind of 1 lemon
• 2 garlic cloves, minced

Preparation

Step 1

Heat a large Dutch oven (or a cast iron enameled pan with a tight fitting lid) over medium-high heat. Meanwhile, sprinkle ribs with salt and pepper. Add 1 teaspoon of the olive oil to the pan. Then, add 8 ribs and sauté, browning them for 5-6 minutes. Remove ribs to a holding platter and then repeat with remaining oil and ribs. When brown, remove to platter.

Preheat your oven at this point to 350°F.

Add onion, shallots, carrots, celery, garlic, and rosemary to the pan. Sauté 3-5 minutes. Add wine to the pan and bring to a simmer, scraping pan to loosen the browned bits and them back into the sauce. Simmer until the wine is reduced by a third. Add broth and bay leaf to the pan and bring back to a simmer.

Return ribs to the pan. Cover and bake for 45 minutes. Turn the ribs and bake for another 45 minutes. The meat should be very tender at this point. Remove the ribs from the pan and keep warm.

Over a small bowl, strain the cooking liquid through a fine mesh sieve and discard the solids. Then, skim the fat and discard. Return the cooking liquid to the pan. Whisk together flour and 1 tablespoon cold water in a small bowl. Whisk into the broth and bring just to a boil. Simmer until reduced to about 1 cup. Remove from heat and add vinegar. Keep warm for serving.

Polenta: Bring milk, salt, pepper and red chili flakes to a boil. Turn flame to low and slowly stir in polenta. Cook until thickened, about 4-5 minutes, stirring constantly. Remove from flame and stir in the Asiago cheese.