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.
2 Tbsp. Light Olive Oil
1 Yellow Onion, cut into quarters
5 Garlic Cloves, minced
2 Bay Leaves
1 Large Carrot, cut into 3” chunks
2 Celery Stalks, cut into 3” chunks
1 (16 oz.) Can Chopped Tomatoes
1¾ Cup Red Wine (Cabernet Sauvignon)
3-4 Cups Beef Broth
Additional Freshly Ground WFF Black Peppercorns, to taste
1 cup Polenta
Gremolata:
1 Cup Italian Parsley Leaves
2 Garlic Cloves
Zest of 1 Large Lemon
1 Tbsp. Lemon Juice
¼ Cup Olive Oil
WFF Fresh Ground Peppercorns, to taste
Pinch of WFF Chili Flakes, optional
Short Ribs:
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. 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.
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
