Cabernet-Braised Short Ribs With Gorgonzola Polenta and Mixed-Herb Gremolata: An Ode to Comfort

The aroma alone transports me back to a chilly autumn evening, nestled in a cozy bistro in Napa Valley. The flickering candlelight danced across the rustic wooden tables as I savored my first bite of Cabernet-braised short ribs. The rich, tender meat, the creamy, pungent polenta, and the bright, herbaceous gremolata created an unforgettable symphony of flavors. It was the kind of dish that warms you from the inside out, a culinary hug that I knew I had to recreate at home.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 2 hours 20 minutes
• Total Time: 3 hours 5 minutes
• Servings: 8
• Yield: 8 servings
• Dietary Type: Not Gluten-Free

Ingredients

• 8-9 lbs beef short ribs, meaty
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon kosher salt
• 1 tablespoon fresh ground black pepper
• 1/4 cup vegetable oil
• 2 (750 ml) bottles Cabernet Sauvignon wine
• 2 tablespoons butter, room temperature
• 2 teaspoons all-purpose flour

For Gorgonzola Polenta:

• 5 cups low-fat chicken broth (or more)
• 1 3/4 cups polenta (coarse cornmeal)
• 3/4 cup Gorgonzola, crumbled
• 1/3 cup whipping cream

For Mixed-Herb Gremolata:

• 1/4 cup fresh Italian parsley, finely chopped
• 3 tablespoons lemon peel, finely grated
• 2 garlic cloves, minced
• 1 1/2 tablespoons fresh rosemary, finely chopped
• 1 1/2 tablespoons fresh thyme, finely chopped

Equipment Needed

• 15x10x2-inch glass baking dish
• Heavy wide ovenproof pot (Dutch oven)
• 4-quart saucepan
• Slotted spoon

Instructions

1. Prepare the Ribs: Arrange the short ribs in a single layer in the glass baking dish. In a small bowl, combine the rosemary, thyme, salt, and pepper. Sprinkle this mixture evenly over all the ribs. Cover the dish and refrigerate the ribs overnight. Let the ribs stand at room temperature for 1 hour before cooking. This allows the meat to relax and cook more evenly.

2. Sear the Ribs: Preheat your oven to 375°F (190°C). Heat 2 tablespoons of vegetable oil in the ovenproof pot over medium-high heat. Working in batches, add the ribs to the pot and cook until browned on all sides, about 8 minutes per batch. Add more oil to the pot by tablespoonfuls as needed to prevent sticking. Transfer the browned ribs to a large bowl and set aside.

3. Deglaze and Braise: Pour off any drippings from the pot and discard. Add the two bottles of Cabernet Sauvignon wine to the pot and bring to a simmer, scraping up any browned bits from the bottom of the pot. This is where all the delicious flavor resides, so don’t skip this step! Return the ribs and any accumulated juices from the bowl to the pot. Bring the mixture to a boil. Cover the pot, transfer it to the preheated oven, and braise until the meat is very tender and almost falling off the bones, about 2 hours.

4. Make Ahead (Optional): The short ribs can be made a day ahead. Chill them uncovered until cold, then cover and keep chilled in the refrigerator. Bring to a simmer before continuing with the next steps. This resting period actually improves the flavor as the flavors meld together.

5. Reduce the Sauce: Using a slotted spoon, transfer the ribs to a large bowl and cover tightly to keep warm. Skim any fat from the top of the braising liquid in the pot. Boil the liquid until it is reduced to 2 generous cups, about 20 minutes. This concentrates the wine’s flavor, creating a rich and intense sauce.

6. Thicken the Sauce: In a small bowl, mix the 2 tablespoons of butter and 2 teaspoons of flour with a fork until well blended, creating a beurre manié. Whisk this butter mixture into the reduced braising liquid. Whisk over medium-high heat until the sauce thickens very slightly, about 2 minutes.

7. Prepare the Polenta: While the sauce is reducing, prepare the Gorgonzola Polenta. Bring 5 cups of chicken broth to a boil in the 4-quart saucepan. Gradually add the polenta, whisking constantly to prevent lumps from forming. Return the mixture to a boil, then reduce the heat to low, cover, and simmer until the polenta is tender, stirring frequently. If the polenta becomes too thick, add more chicken broth by 1/4-cupfuls as needed, about 10 minutes. Remove from heat and stir in the Gorgonzola and whipping cream until the cheese is melted and the mixture is smooth. Season to taste with salt and pepper.

8. Make the Gremolata: In a small bowl, mix the parsley, lemon peel, garlic, rosemary, and thyme to create the Mixed-Herb Gremolata. This can also be made a day ahead and chilled.

9. Assemble and Serve: Divide the Gorgonzola Polenta among plates. Top with the braised short ribs and the rich Cabernet sauce. Sprinkle generously with the Mixed-Herb Gremolata and serve immediately.

Expert Tips & Tricks

• Browning is Key: Don’t overcrowd the pot when browning the ribs. Sear them in batches to achieve a deep, even color, which adds tremendous flavor to the dish.
• Wine Selection: While Cabernet Sauvignon is traditional, a Merlot or a red blend would also work well. Choose a wine you enjoy drinking, as its flavor will be reflected in the braising liquid.
• Fat Removal: Skimming the fat from the braising liquid is essential for a smooth and flavorful sauce. A fat separator can be helpful for this task.
• Polenta Consistency: Adjust the amount of chicken broth to achieve your desired polenta consistency. For a creamier polenta, use more broth.
• Gremolata Freshness: The gremolata is best when made fresh, but can be prepared a day ahead. Store it in an airtight container in the refrigerator to maintain its vibrant flavor and color.

Serving & Storage Suggestions

Serve the Cabernet-braised short ribs immediately after assembling for the best flavor and texture. Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, or in the microwave. The polenta can also be stored separately and reheated with a little extra chicken broth or cream to restore its creamy consistency. The gremolata is best when fresh but can be stored in the refrigerator for up to a day. This dish is not suitable for freezing, as the texture of the polenta will change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	2184 kcal	N/A
Calories from Fat	1641 kcal	N/A
Total Fat	182.4 g	280%
Saturated Fat	79 g	395%
Cholesterol	375.4 mg	125%
Sodium	1306.4 mg	54%
Total Carbohydrate	28 g	9%
Dietary Fiber	2.7 g	10%
Sugars	0.4 g	1%
Protein	70.9 g	141%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Gluten-Free: To make this dish gluten-free, ensure the chicken broth is gluten-free and substitute the all-purpose flour in the sauce with a gluten-free flour blend or cornstarch.
• Polenta Variations: Experiment with different cheeses in the polenta, such as Parmesan, Asiago, or Fontina. You can also add roasted vegetables like butternut squash or mushrooms for extra flavor.
• Herb Variations: Feel free to substitute the herbs in the gremolata with your favorites. Parsley, basil, oregano, and chives are all great options.
• Vegetarian Option: While this recipe is primarily meat-focused, you could adapt the polenta and gremolata elements to serve alongside grilled vegetables or a hearty mushroom stew.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef instead of short ribs?
A: While short ribs are ideal for braising due to their high fat content and rich flavor, you could substitute with chuck roast, although the cooking time may need to be adjusted.

Q: Can I make the Cabernet sauce without wine?
A: While the Cabernet wine is key to the flavor of the sauce, you could try using a combination of beef broth and balsamic vinegar for a similar depth of flavor, but the end result will be noticeably different.

Q: How do I prevent the polenta from becoming lumpy?
A: The key to smooth polenta is to gradually add the polenta to the boiling broth while whisking constantly. This prevents the cornmeal from clumping together.

Q: Can I use dried herbs instead of fresh herbs in the gremolata?
A: Fresh herbs are preferred for gremolata due to their brighter flavor and aroma. If you must use dried herbs, reduce the quantity by about half, as dried herbs are more concentrated.

Q: How do I know when the short ribs are done?
A: The short ribs are done when they are very tender and almost falling off the bones. You should be able to easily pierce the meat with a fork.

Final Thoughts

This Cabernet-braised short ribs recipe is more than just a meal; it’s an experience. It’s an invitation to slow down, savor the process, and create a dish that’s both comforting and elegant. I encourage you to gather your ingredients, put on some music, and let the rich aromas fill your kitchen. Don’t be afraid to experiment with variations and make it your own. And most importantly, share it with the people you love. Bon appétit!