CABERNET-BRAISED SHORT RIBS WITH GORGONZOLA POLENTA AND MIXED-HERB GREMOLATA
The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: Stick with Cabernet and try a selection. Two we love are the rich, ripe 2005 Blend No. 815 from Joel Gott(Sonoma, $17) and the 2004 Cabernet from Columbia Winery with black cherry flavors and a velvety texture(Washington, $15).
Provided by Jill Silverman Hough
Categories Herb Blue Cheese Beef Rib Cornmeal Red Wine Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Planning tip:
- With its various elements, this dish lends itself well to team cooking. Seasoning the meat ahead, making the gremolata, browning the ribs, and deglazing the pan are separate steps that allow everyone to take turns. But if you'd prefer to work ahead, the short ribs will taste just as good a day later. Either way, you're golden.
- Arrange ribs in single layer in 15x10x2-inch 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°F. Heat 2 tablespoons 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, adding more oil to pot by tablespoonfuls as needed. 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 and any accumulated juices to pot; bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off bones, about 2 hours. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled.
- Bring to simmer before continuing. Using slotted spoon, transfer ribs to large bowl; cover tightly to keep warm. Skim any fat from top of braising liquid. Boil liquid until reduced to 2 generous cups, about 20 minutes. Mix 2 tablespoons butter and 2 tablespoons flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.
- Divide Gorgonzola Polenta among plates. Top with ribs and sauce. Sprinkle with Mixed-Herb Gremolata and serve.
CABERNET-BRAISED SHORT RIBS WITH GORGONZOLA POLENTA AND MIXED-HE
From Bon Appetit 10/07......... I followed the recipe exactly and the combination of the short ribs, creamy gorgonzola polenta and gremolata made a fabulous meal. Made the ribs the day before to make it easier to skim the fat. So much of the meal can be made ahead of time that it really makes for an easy prep the day of a dinner party. For what to drink-Bon Appetit suggests: Stick with Cabernet and try a selection. Two we love are the rich, ripe 2005 Blend No. 815 from Joel Gott (Sonoma, $17) and the 2004 Cabernet from Columbia Winery with black cherry flavors and a velvety texture (Washington, $15).
Provided by Meredith .F
Categories Meat
Time 3h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Gorgonzola Polenta & Mixed-Herb Gremolata Preparation Planning tip:.
- With its various elements, this dish lends itself well to team cooking. Seasoning the meat ahead, making the gremolata, browning the ribs, and deglazing the pan are separate steps that allow everyone to take turns. But if you'd prefer to work ahead, the short ribs will taste JUST AS GOOD a day later. Either way, you're golden.
- Arrange ribs in single layer in 15x10x2- inch 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°F Heat 2 tablespoons 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, adding more oil to pot by tablespoonfuls as needed. 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 and any accumulated juices to pot; bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off bones, about 2 hours. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled.
- Bring to simmer before continuing. Using slotted spoon, transfer ribs to large bowl; cover tightly to keep warm. Skim any fat from top of braising liquid. Boil liquid until reduced to 2 generous cups, about 20 minutes. Mix 2 tablespoons butter and 2 tablespoons flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.
- Divide Gorgonzola Polenta among plates. Top with ribs and sauce. Sprinkle with Mixed-Herb Gremolata and serve.
- To make Gorgonzola Polenta: Bring 5 cups of chicken broth to boil in a heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4-cupfuls if polenta is too thick, about 10 minutes. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper.
- To make Mixed-Herb Gremolata: Mix parsley, lemon peel, garlic, fresh rosemary and thyme in small bowl. Can be made 1 day ahead. Chill.
SPICY BRAISED SHORT RIBS WITH POLENTA
For a hearty, warming dinner, it's hard to beat braised short ribs in a spicy arrabbiata. The sauce's chiles and tomatoes tenderize and flavor the meat, while red wine and mushrooms round out the dish. Creamy, cheesy polenta is the ideal accompaniment--sopping up the delicious juices and tempering some of the heat.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the short ribs: Preheat the oven to 325 degrees F.
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sprinkle the short ribs generously with salt and pepper, then add them to the pot and brown on all sides until golden, about 8 minutes. Transfer to a plate.
- Add the mushrooms to the drippings in the pot and cook, stirring occasionally, until softened and all the water has cooked out, about 8 minutes. Add half the garlic and continue to cook, stirring frequently, until the mushrooms are crisp and golden and the garlic is softened, about 3 minutes more. Use a slotted spoon to transfer the mushroom mixture to a bowl; set aside.
- Reduce the heat to medium, add the carrot, onion, rosemary and remaining garlic to the pot and cook, stirring often and scraping up any browned bits from the bottom, until the onions and carrots are softened, about 5 minutes. Pour in the wine and bring to a boil. Cook until slightly reduced, about 3 minutes. Stir in the arrabbiata sauce and 2 cups water and return the short ribs to the pot. Bring to a boil, cover with a tight-fitting lid and transfer to the oven. Cook until the meat is fork-tender, about 2 1/2 hours.
- Remove the meat from the sauce and transfer to a plate. Set the sauce aside to let the braising liquid and fat separate, about 10 minutes, then skim off and discard the fat. Discard the rosemary sprig, stir in the reserved mushrooms and add salt and pepper to taste. If you prefer it spicier, add crushed red pepper as well. Return the short ribs to the sauce and keep warm over low heat.
- For the polenta: Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in 1 1/2 teaspoons salt. Lower the heat to a gentle simmer and cook, stirring frequently, until the cornmeal is creamy and no longer grainy, about 30 minutes. Remove from the heat and stir in the Parmesan and butter.
- Divide the polenta among 6 shallow bowls and top each with a short rib and some sauce. Sprinkle with the parsley.
MIXED-HERB GREMOLATA
Provided by Jill Silverman Hough
Categories Condiment/Spread Herb Low Fat Vegetarian Low Cal Lemon Healthy Low Cholesterol Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- Mix all ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Chill.
CABERNET-BRAISED BEEF SHORT RIBS
This is from Cooking Light. Great for a day you are home to let them cook a long time! Makes 6 servings of 2 ribs, 2/3 cup noodles and 2 1/2 tablespoons sauce.
Provided by Little Suzy Homemak
Categories Meat
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle ribs with salt and pepper. Add ribs to pan; cook for 8 minutes, browning on all sides. Remove from pan. Add beef broth to pan, scraping pan to loosen browned bits.
- Combine broth, wine and tomato paste in a medium bowl; stir with a whisk. Place ribs, celery, carrot, garlic, rosemary, and onion in a 9x13-inch baking pan coated with cooking spray. Pour broth mixture over rib mixture. Cover with foil; bake at 300 degrees for 3 1/2 hours or until ribs are very tender.
- Uncover dish; strain broth mixture through a sieve over a bowl, reserving liquid. Reserve ribs, discard remining solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour reserved mixture into bag. Seal bag; carefully snip off 1 bottom corner of bag. Drain liquid into a small saucepan, stopping before fat layer reaches opening; discard fat.
- Add flour to pan, stirring well with a whisk. Place pan over medium heat; bring to a boil, stirring constantly with a whisk. Reduce heat, and simmer 3 minutes or until thick, stirring constantly with a whisk. Serve sauce with ribs and noodles. Garnish with chopped parsley if desired.
Nutrition Facts : Calories 750, Fat 56.1, SaturatedFat 24.2, Cholesterol 136.2, Sodium 351.7, Carbohydrate 26.6, Fiber 2.5, Sugar 3.4, Protein 26.5
CABERNET-BRAISED SHORT RIBS RECIPE BY TASTY
Here's what you need: large beef short ribs, celery, medium carrots, medium leek, garlic, bay leaf, fresh thyme, whole black pepper, all-purpose flour, salt, pepper, cabernet sauvignon, olive oil, tomato paste, unsalted beef broth, mashed potato, italian parsley
Provided by Jody Duits
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
- Marinate at least 6 hours in the fridge.
- Remove the meat from the marinade and pat dry with a towel or paper towel.
- Strain the veggies from the wine. Reserve both the wine and veggies for later.
- Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
- In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
- Preheat the oven to 350F˚(180C˚).
- When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
- In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
- Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
- Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
- Cover the pot and transfer to the middle rack of your oven.
- Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
- Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
- Enjoy!
Nutrition Facts : Calories 817 calories, Carbohydrate 81 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 19 grams
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- Arrange ribs in single layer in 15x10x2-inch 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°F. Heat 2 tablespoons 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, adding more oil to pot by tablespoonfuls as needed. 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 and any accumulated juices to pot; bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off bones, about 2 hours. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing
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- Mix 2 tablespoons butter and 2 tablespoons flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.
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