Cabernet Short Ribs with Parmesan Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with a chunk of bread to soak up all the sauce. Ingredients:
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 |
1/3 cup chopped fresh flat-leaf parsley |
1/2 teaspoon grated lemon rind |
1 garlic clove, minced |
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 |
Directions:
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.
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