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Cabernet Short Ribs with Parmesan Polenta Recipe

Cabernet Short Ribs with Parmesan Polenta Recipe

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Cabernet Short Ribs with Parmesan Polenta

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Ingredients

Count

Nutrition

3405

Calories

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Ingredients:

Serving

16 (3-oz) bone-in beef short ribs, trimmed
5/8 tsp kosher salt
1/2 tsp black pepper
2 tsp 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 tsp all-purpose flour
2 tsp water
1 tbsp balsamic vinegar
1/3 cup chopped fresh flat-leaf parsley
1/2 tsp grated lemon rind
1 garlic clove, minced
3 cups fat-free milk
1 cup water
5/8 tsp kosher salt
1/8 tsp freshly ground black pepper
1 cup quick-cooking polenta
1/4 cup (1 oz) grated fresh parmigiano-reggiano cheese

Directions:

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.
Preheat oven to 350°.
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.
To prepare gremolata, combine 1/3 cup parsley, 1/2 teaspoon lemon rind, and minced garlic.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3405.46 Kcal (14258 kJ)
Calories from fat	1371.76 Kcal
		% Daily Value*
Total Fat	152.42g	234%
Cholesterol	350.47mg	117%
Sodium	4174.76mg	174%
Potassium	3704.64mg	79%
Total Carbs	311.81g	104%
Sugars	179.82g	719%
Dietary Fiber	18.35g	73%
Protein	110.05g	220%
Vitamin C	63.3mg	105%
Vitamin A	5.4mg	179%
Iron	12.3mg	69%
Calcium	1022.2mg	102%

Amount Per 100 g
Calories	125.96 Kcal (527 kJ)
Calories from fat	50.74 Kcal
		% Daily Value*
Total Fat	5.64g	234%
Cholesterol	12.96mg	117%
Sodium	154.41mg	174%
Potassium	137.02mg	79%
Total Carbs	11.53g	104%
Sugars	6.65g	719%
Dietary Fiber	0.68g	73%
Protein	4.07g	220%
Vitamin C	2.3mg	105%
Vitamin A	0.2mg	179%
Iron	0.5mg	69%
Calcium	37.8mg	102%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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