Cabernet Short Ribs with Parmesan Polenta

By Kplmrm

Yield: Serves 8
Total: 2 Hours, 21 Minutes

Amount per serving

Calories: 483
Fat: 19.1g
Saturated fat: 7.7g
Monounsaturated fat: 7.9g
Polyunsaturated fat: 0.7g
Protein: 34.3g
Carbohydrate: 29g
Fiber: 2.2g
Cholesterol: 85mg
Iron: 5.2mg
Sodium: 694mg
Calcium: 210mg

Ingredients

• Ribs
• 16 (3-ounce) bone-in beef short ribs, trimmed
• 5/8 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons olive oil, divided
• 1 cup chopped onion
• 3/4 cup chopped shallots
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 6 garlic cloves, sliced
• 1 rosemary sprig
• 2 1/2 cups cabernet sauvignon or other dry red wine
• 1 1/4 cups lower-sodium beef broth
• 1 teaspoon all-purpose flour
• 2 teaspoons water
• 1 tablespoon balsamic vinegar
• Gremolata
• 1/3 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon grated lemon rind
• 1 garlic clove, minced
• Polenta
• 3 cups fat-free milk
• 1 cup water
• 5/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup quick-cooking polenta
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

Preparation

Step 1

1. Sprinkle ribs with salt and pepper. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon olive oil to pan. Add 8 ribs, and sauté for 6 minutes, turning to brown on all sides. Remove ribs. Repeat procedure with remaining 1 teaspoon oil and 8 ribs. Add onion and the next 5 ingredients (through rosemary) to pan; sauté 3 minutes, stirring constantly. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 13 minutes or until reduced to 2 cups.

2. Preheat oven to 350°.

3. Add broth to pan, and bring to a boil. Return ribs to pan. Cover and bake at 350° for 1 1/2 hours, turning ribs after 45 minutes. Remove ribs from pan, and strain cooking liquid through a fine-mesh sieve over a bowl. Discard the solids. Skim fat; discard. Return cooking liquid to pan. Combine flour and 2 teaspoons water in a small bowl, stirring well. Add to pan, and bring to a boil. Cook for 11 minutes or until reduced to about 1 cup. Stir in vinegar.

4. To prepare gremolata, combine 1/3 cup parsley, 1/2 teaspoon lemon rind, and minced garlic.

5. To prepare polenta, bring 3 cups milk, 1 cup water, 5/8 teaspoon salt, and 1/8 teaspoon black pepper to a boil over medium heat. Slowly stir in 1 cup polenta. Cook 5 minutes or until thick, stirring frequently. Stir in cheese. Place 1/2 cup polenta in each of 8 shallow bowls, and top each serving with 2 ribs, 2 tablespoons sauce, and about 2 teaspoons gremolata.