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- Braised Short Ribs with Mixed-Herb Gremolata and Gorgonzola Polenta
- (Costole Brasate con Erba Gremolata e Gorgonzola Polenta)
- For the Mixed-Herb Gremolata:
1/4 cup finely chopped fresh Italian parsley
3 tablespoons finely grated lemon peel
2 garlic cloves, minced
1 and 1/2 tablespoons finely chopped fresh rosemary
1 and 1/2 tablespoons finely chopped fresh thyme
For the Gorgonzola Polenta:
5 cups (or more) chicken broth
1 and 3/4 cups polenta (coarse cornmeal)
3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
1/3 cup whipping cream
For the Short Ribs:
8 to 9 pounds meaty beef short ribs
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon coarse kosher salt
1 tablespoon freshly ground black pepper
1/4 cup (about) vegetable oil
Two 750-ml bottles Cabernet Sauvignon
2 tablespoons (1/4 stick) butter, room temperature
2 teaspoons all purpose flour
- Prepare the Mixed-Herb Gremolata:
Mix all the ingredients in a small bowl.
Prepare the Gorgonzola Polenta:
Bring 5 cups chicken broth to a boil in a heavy 4-quart saucepan.
Gradually add the polenta, whisking constantly.
Return mixture to a boil.
Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4 cupfuls if polenta is too thick, about 10 minutes.
Remove from heat.
Add the Gorgonzola cheese and cream.
Stir until cheese is melted.
Season to taste with salt and pepper.
Prepare the Short Ribs:
Arrange ribs in a single layer in a 15 x 10 x 2-inch glass baking dish.
Mix rosemary, thyme, salt, and pepper in a small bowl.
Sprinkle all over ribs.
Cover and refrigerate overnight.
Let stand at room temperature 1 hour before continuing.
Preheat oven to 375°F.
Heat 2 tablespoons olive oil in heavy wide ovenproof pot over medium-high heat.
Working in batches, add the ribs to pot and cook until browned on all sides, about 8-10 minutes per batch, adding more oil to the pot by tablespoonfuls as needed.
Transfer ribs to a large bowl.
Pour off drippings from pot and discard.
Add wine to pot and bring to simmer, scraping up any browned bits.
Return ribs and any accumulated juices to pot.
Bring to a boil.
Cover, transfer to oven and braise until meat is very tender and almost falling off the bones, about 2 hours.
Bring to a simmer before continuing.
Using a slotted spoon, transfer the ribs to a large bowl.
Cover tightly to keep warm.
Skim any fat from top of braising liquid.
Boil liquid until reduced to 2 generous cups, about 20 minutes.
Mix 2 tablespoons butter and 2 tablespoons flour with fork in small bowl until well blended.
Whisk butter mixture into reduced braising liquid.
Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.
Divide Gorgonzola polenta among the plates.
Top with ribs and sauce.
Sprinkle with mixed-Herb gremolata and serve. Makes 8 servings.
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