RECIPE:CABERNET BRAISED SHORT RIBS WITH POLENTA and Gremolata Sauce
- Prep Time: 30 minutes
- Cook time: More than an hour
Serves 8
Ingredients
Olive Oil2 tablespoons
Yellow Onion, cut into Quarters1
Garlic Cloves, minced5 cloves
Bay Leaves2 Leaves
Black Peppercorns, whole5 peppercorns
Large Carrot, cut into 3” chunks1 carrot
Celery, cut into 3” chunks2 stalks
Can of Chopped Tomatoes1 can
Cabernet Sauvignon1¾ cup
Beef Broth3-4 cup
Beef Demi-Glace1 cup
Coarse Sea Saltas needed
Freshly Ground Black Peppercornsas needed
Polenta1 cup
GREMOLATA:
Italian Parsley Leaves1 cup
Garlic2 cloves
Zest of 1 Large Lemon
Lemon Juice1 Tbsp.
Olive Oil¼ Cup
Freshly Ground Peppercornsas needed
Crushed Red Chili Flakes, optional
Cooking directions
Preheat oven to 300°F. Cut whole short ribs in between the bones to get 9-11 pieces. Pat dry and season generously with salt and pepper.
In a large braising pan over medium heat, brown the short ribs in 2 batches with 1 Tbsp. oil: about 3 minutes per side. Transfer to a large bowl and set aside.
Remove drippings from pan and add 1 Tbsp. of oil. Add onion, garlic, carrot, celery and cook over medium heat until caramelized, about 3-5 minutes. Remove from pan and set aside.
Using a whisk, deglaze the pan by adding wine and scraping the bottom. Simmer uncovered for 5 minutes. Stir in tomatoes, 3 cups of beef broth and peppercorns; add meat and sautéed vegetables.
Bring to a simmer, cover and transfer to oven. Slowly simmer in oven until fork-tender, about 2 ½-3 hours. Check 2-3 times to make sure liquid is simmering and if any additional broth is needed. Once tender, stir in demi-glace sauce and cook uncovered for 5 minutes.
Gremolata: Place parsley, garlic and lemon zest in a food processor and pulse until coarsely chopped. Add olive oil, lemon juice, salt and pepper. Pulse until combined. Add chili flakes and set aside in a small bowl.
Polenta: Prepare polenta according to package and keep warm. 8
To Serve: Serve short ribs and jus over the polenta. Top with a teaspoon with Gremolata.