I have wanted to prepare this recipe ever since I received my October issue of Bon Appetit. My picture is a little to dark, but the dish looked really good and the ribs were excellent. The polenta recipe, which will follow, was a little overpowering and seemed to fight the flavor of the ribs. On it's own the polenta was incredible, but if I made this recipe again, I would probably cut the cheese amount in half. Otherwise, this is a nice hearty meal to serve in the fall with a nice salad and some good bread. I made an incredible foccacia to go along with this. The magazine's recipe served 8, I cut it in half to serve 4.
Cabernet Braised Short Ribs
4 pounds meaty beef short ribs
2 Tbsp. chopped fresh rosemary
2 Tbsp. chopped fresh thyme
1 Tbsp. coarse kosher
1 Tbsp. freshly ground black pepper
2 Tbsp. olive oil
1 750-ml bottle Cabernet Sauvignon
1 Tbsp. butter, room temperature
1 tsp. all purpose flour
Gorgonzola Polenta(recipe to follow)
Mixed-Herb Gremolata(recipe to follow)
Arrange ribs in single layer in glass baking dish. Mix rosemary, thyme, salt and pepper in small bowl; sprinkle all over ribs. Cover and refrigerate overnight. Let stand at room temperature 1 hour before continuing.
Preheat oven to 375. Heat oil in heavy wide ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch. Transfer ribs to large bowl. Pour off drippings from pot; discard. Add wine to pot and bring to simmer, scraping up any browned bits. Return ribs to pot and any accumulated juices;bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off bones, about 2 hours.
Using a slotted spoon, transfer ribs to large bowl; cover tightly to keep warm. Skim any fat from top of braising liquid. Boil liquid until reduce to 1 generous cup, about 10 minutes. Mix 1 butter and flour in small bowl until well blended. Whisk into braising liquid Whisk over medium-high heat until sauce thickens, about 2 minutes. Place ribs onto polenta, top with sauce and gremolata.