Zinfandel Short Ribs with Goat Cheese Polenta and Mixed Herb Gremolata
User Reviews
5
9 reviews
Excellent
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Servings
6 servings
Zinfandel Short Ribs with Goat Cheese Polenta and Mixed Herb Gremolata
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
To make the Zinfandel Short Ribs:
- 4 pounds beef short ribs thick bone-in
- kosher salt
- black pepper freshly ground
- butter 3-4 tablespoons, divided
- 2 1/2 cups red onion chopped
- 2 cups carrot 1/2-inch cubes, peeled
- 6 garlic cloves, chopped
- 2 tablespoons rosemary chopped, fresh
- 750 ml Zinfandel good quality
- 2 cups beef stock low-sodium
- 1 tablespoon all-purpose flour
To make the Goat Cheese Polenta:
- 4 1/2 cups water
- 1 polenta scant cup 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 Italian parsley finely chopped, fresh
- 3 tablespoons lemon finely grated zest
- 2 garlic cloves, minced
- 1 1/2 tablespoons rosemary finely chopped fresh
- 1 1/2 tablespoons thyme finely chopped fresh
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.
To make the Goat Cheese Polenta: Bring water to a boil in a medium saucepan set over medium-high heat. Add polenta to the water in a slow stream, whisking to avoid lumps. Once the mixture returns to a simmer, reduce heat to low, add 1 teaspoon kosher salt, and cook until the polenta is tender and creamy (20 – 25 minutes). Stir occasionally. If you find your polenta is getting too thick, stir in an extra tablespoon of water to loosen things up.
- Stir in butter and goat cheese. Season to taste with additional kosher salt.
To make the Mixed Herb Gremolata: Add all ingredients to a small bowl, and stir until combined. Chill until ready to use.
To serve: Spoon polenta on a plate. Move spoon in a swirling motion to spread polenta out over the middle of the plate. Place 2 to 3 short ribs in the middle of the polenta, and top with sauce. Finish with a sprinkling of the gremolata.
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User Reviews
Overall Rating
5
9 reviews
Excellent
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