Recipe:Cabernet Braised Short Ribs with Polenta
and Gremolata
- Prep Time: 30 minutes
- Cook Time: 3 hours and 30 minutes
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. Serves 8 - .
Ingredients
-
BLACK ANGUS BEEF BONE-IN THICK-CUT RIB SHORT RIBS, thawed
3.25 LBQty 6 lbs$28.50 -
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
1 bottleQty 5 peppercorns$5.78 -
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
0.75 lbsQty 1 pouch$4.48 -
Coarse Sea Salt
1 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty To taste$5.78 -
Polenta
Qty 1 Cup -
Gremolata:
-
Italian Parsley Leaves
Qty 1 Cup -
Garlic
Qty 2 cloves -
Zest of 1 Large Lemon
Qty -
Lemon Juice
Qty 1 Tbsp. -
Olive Oil
Qty ¼ Cup -
Freshly Ground Peppercorns
1 bottleQty To taste$5.78 -
Crushed Red Peppers, optional
1 bottleQty$5.38
Cooking
Instructions
- 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.