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Recipe:Cabernet Braised Short Ribs with Gremolata
- Prep time: 30 minutes
- Cook time: 3:30 hours
Nothing says romance quite like wine-braised ribs do. And with Wild Fork's Demi-Glace with Truffle Essence and a sprinkling of gremolata to top it off, you'll savor every moment of this sumptuous feast.
Ingredients
-
BEEF BONE-IN THICK-CUT RIB SHORT RIBS, THAWED
QTY 6 LBS
LIGHT OLIVE OIL
QTY 2 TBSP.
YELLOW ONION, CUT INTO QUARTERS
QTY 1
GARLIC CLOVES, MINCED
QTY 5 CLOVES
BAY LEAVES
QTY 2 LEAVES
-
BLACK PEPPERCORNS, WHOLE
QTY 5 PEPPERCORNS
LARGE CARROT, CUT INTO 3” CHUNKS
QTY 1
CELERY, CUT INTO 3” CHUNKS
QTY 2 STALKS
CAN OF CHOPPED TOMATOES
QTY 1
CABERNET SAUVIGNON
QTY 1¾ CUP
BEEF BROTH
QTY 3-4 CUPS
-
BEEF DEMI GLACE WITH TRUFFLE ESSENCE SAUCE
QTY 1 POUCH
-
COARSE SEA SALT
QTY TO TASTE
-
FRESHLY GROUND BLACK PEPPERCORNS
QTY TO TASTE
POLENTA
QTY 1 CUP
GREMOLATA:
ITALIAN PARSLEY LEAVES
QTY 1 CUP
GARLIC
QTY 2 CLOVES
ZEST OF 1 LARGE LEMON
QTY 1
LEMON JUICE
QTY 1 TBSP.
OLIVE OIL
QTY ¼ CUP
-
FRESHLY GROUND PEPPERCORNS
QTY TO TASTE
- CRUSHED RED PEPPERS, 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 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 polenta. Top with a teaspoon with Gremolata. *USDA recommends cooking beef to a minimum internal temperature of 145°F.