Prepare to embark on a culinary adventure that will transform your dinner table into a Michelin-star worthy experience! This Cabernet Braised Short Ribs recipe is not just a meal, it's a flavor explosion that marries the rich, tender beef with a luxurious Gorgonzola polenta and bright, zesty herb gremolata. Imagine falling-off-the-bone short ribs bathed in a deep, wine-infused sauce that will make your taste buds dance with pure gastronomic pleasure.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 beef short ribs
- 1 bottle Cabernet Sauvignon
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 cup polenta
- 1/2 cup Gorgonzola cheese
- Fresh herbs for gremolata
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (163°C) to prepare for braising the short ribs.
- Season the beef short ribs generously with salt and pepper on all sides.
- In a large, heavy-bottomed Dutch oven or braising pot, heat a tablespoon of olive oil over medium-high heat. Once hot, add the short ribs in batches, browning them on all sides for about 3-4 minutes per side. Remove the browned ribs and set them aside on a plate.
- In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes until they are softened and the onions are translucent.
- Pour in the bottle of Cabernet Sauvignon, scraping the bottom of the pot to release any browned bits. Bring the wine to a simmer and let it reduce for about 5 minutes.
- Add the beef broth to the pot and return the short ribs to the liquid. The liquid should cover the ribs about halfway. Bring the mixture to a gentle simmer.
- Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for
- 5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
- While the short ribs are braising, prepare the Gorgonzola polenta. In a medium saucepan, bring 4 cups of water to a boil. Add a pinch of salt.
- Slowly whisk in the polenta, stirring continuously to prevent lumps. Reduce the heat to low and cook, stirring frequently, for about 20-25 minutes until the polenta is thick and creamy.
- Once the polenta is cooked, remove it from heat and stir in the Gorgonzola cheese until melted and well combined. Adjust seasoning with salt and pepper to taste. Keep warm until ready to serve.
- For the mixed herb gremolata, finely chop a handful of fresh herbs such as parsley, basil, and mint. Combine the herbs in a small bowl and add a pinch of salt and lemon zest for brightness. Set aside.
- Once the short ribs are done braising, carefully remove them from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Bring the liquid to a simmer over medium heat and reduce until slightly thickened, about 10 minutes.
- To serve, spoon a generous portion of Gorgonzola polenta onto each plate. Top with the braised short ribs and drizzle with the reduced braising liquid. Finish with a sprinkle of the mixed herb gremolata for added freshness and flavor.
- Enjoy your Cabernet Braised Short Ribs with Gorgonzola Polenta and Mixed Herb Gremolata!
Tips
- Choose the right cut: Look for well-marbled, thick-cut short ribs for maximum tenderness and flavor.
- Brown with patience: Take time to properly brown the meat - this develops a rich, deep flavor foundation for your entire dish.
- Wine matters: Use a good quality Cabernet Sauvignon that you'd actually enjoy drinking. The braising liquid's flavor concentrates during cooking.
- Low and slow is the key: Braising requires gentle, slow cooking to break down tough connective tissues and create melt-in-your-mouth meat.
- Rest your meat: After braising, let the short ribs rest for 10-15 minutes before serving to allow juices to redistribute.
- Polenta pro tip: Continuously whisk your polenta and add liquid gradually to prevent lumps and achieve a creamy texture.
- Fresh herbs are non-negotiable: Use fresh herbs for the gremolata to brighten the rich, heavy flavors of the braised meat.
Nutrition Facts
Calories: 750kcal
Carbohydrates: 35g
Protein: 55g
Fat: 45g
Saturated Fat: 22g
Cholesterol: 180mg
