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

Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb Gremolata
Photo by Antonis Achilleos

Ingredients

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

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 la...

View full recipe at Epicurious

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