Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb Gremolata


  • 8 to 9 pounds meaty beef short ribs
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon freshly ground black pepper
  • ¼ cup (about) vegetable oil
  • 2 750-ml bottles Cabernet Sauvignon
  • + 4 more ingredients
    • 2 tablespoons (¼ stick) butter, room temperature
    • 2 teaspoons all purpose flour
    • Gorgonzola Polenta
    • Mixed-Herb Gremolata

1. 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...

View full recipe at SpringPad


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