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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

Serving Size
  • BLACK ANGUS BEEF BONE-IN THICK-CUT RIB SHORT RIBS, thawed

    3.25 LB
    Qty 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 bottle
    Qty 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 lbs
    Qty 1 pouch
    $4.48
  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty 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 bottle
    Qty To taste
    $5.78
  • Crushed Red Peppers, optional

    1 bottle
    Qty
    $5.38

Cooking
Instructions

  1. 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.*
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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