Zinfandel Short Ribs with Goat Cheese Polenta and Mixed Herb Gremolata

Name: Zinfandel Short Ribs with Goat Cheese Polenta and Mixed Herb Gremolata
Yield: 6 servings
Ingredients: 4 pounds thick bone-in beef short ribs; kosher salt; freshly ground black pepper; 3– 4 tablespoons butter, divided; 2 1/2 cups chopped red onions; 2 cups 1/2-inch cubes peeled carrot; 6 garlic cloves, chopped; 2 tablespoons chopped fresh rosemary; 750 ml good quality Zinfandel; 2 cups low-sodium beef stock; 1 tablespoon all purpose flour; 4 1/2 cups water; 1 scant cup polenta or yellow cornmeal; 1 teaspoon kosher salt, plus more to taste; 2 tablespoons butter; 4 ounces goat cheese; 1/4 cup finely chopped fresh Italian parsley; 3 tablespoons finely grated lemon zest; 2 garlic cloves, minced; 1 1/2 tablespoons finely chopped fresh rosemary; 1 1/2 tablespoons finely chopped fresh thyme

User Reviews

5.0

9 reviews

Excellent

Servings
6 servings

Zinfandel Short Ribs with Goat Cheese Polenta and Mixed Herb Gremolata

Orion Moreno

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

To make the Zinfandel Short Ribs:

4 pounds thick bone-in beef short ribs
kosher salt
freshly ground black pepper
3– 4 tablespoons butter, divided
2 1/2 cups chopped red onions
2 cups 1/2-inch cubes peeled carrot
6 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
750 ml good quality Zinfandel
2 cups low-sodium beef stock
1 tablespoon all purpose flour

To make the Goat Cheese Polenta:

4 1/2 cups water
1 scant cup polenta or yellow cornmeal
1 teaspoon kosher salt, plus more to taste
2 tablespoons butter
4 ounces goat cheese

To make the Mixed Herb Gremolata:

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

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Instructions

To make the Zinfandel Short Ribs: Preheat oven to 325°F. Make sure the short ribs are completely dry. Season ribs on both sides generously with kosher salt and black pepper. Warm a large oven-proof pot over medium-high heat. Add 1 tablespoon of butter, then quickly add the short ribs in a single layer. Work in batches if your pot is not large enough. Sauté until brown on all sides (about 10 minutes). Transfer ribs to a rimmed baking sheet, and repeat with remaining ribs if necessary. Once all ribs have been browned, discard any fat left in the pot. Add 1 tablespoon butter to the pot, then add the onions. Sauté until the onions start to brown (about 5 minutes), then add the carrots. Sauté until the carrots start to brown (about 5 minutes), then add the garlic and rosemary. Cook just until fragrant (about 1 minute), then add the wine and beef broth. Using a wooden spoon, scrape up any brown bits off the bottom of the pan.

Return the ribs to the pot along with any accumulated juices, arranging in a single layer. Bring to a simmer, cover, and transfer to the oven. Cook until the ribs are fork tender (about 2 1/2 hours).
Using tongs, pull the ribs from the pan juices, and transfer to a clean, rimmed baking sheet. Try to keep the bones attached to the ribs for aesthetics. Pour pan juices through a mesh strainer into a clean bowl. Reserve the solids (carrots, onions, garlic, etc.). Skim fat from the pan juices, then pour back into the large pot. Add reserved vegetables. Warm over medium-high heat until boiling, then cook for 10 minutes until the mixture begins to thicken. Using a fork, mash 1 tablespoon of butter with the flour in a small bowl until well combined. Whisk the butter-flour paste into the juices, then simmer until the sauce coats the back of a spoon (about 5 minutes longer). Season to taste with kosher salt and black pepper.