Cabernet Braised Short Ribs With Gorgonzola Polenta And Mixed Herb Gremolata Recipes
From Bon Appetit 10/07......... I followed the recipe exactly and the combination of the short ribs, creamy gorgonzola polenta and gremolata made a fabulous meal. Made the ribs the day before to make it easier to skim the fat. So much of the meal can be made ahead of time that it really makes for an easy prep the day of a dinner party. For what to drink-Bon Appetit suggests: Stick with Cabernet and try a selection. Two we love are the rich, ripe 2005 Blend No. 815 from Joel Gott (Sonoma, $17) and the 2004 Cabernet from Columbia Winery with black cherry flavors and a velvety texture (Washington, $15).
Recipe From food.com
Provided by Meredith .F
Categories Meat
Time 3h
Yield 8 serving(s)
Number Of Ingredients 18
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Cuisine French
Total Time 30 mins
Category Main Dish
Calories 1228 per serving
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Web Sep 30, 2007 · 1 tablespoon coarse kosher salt 1 tablespoon freshly ground black pepper 1 /4 cup (about) vegetable oil 2 750-ml bottles Cabernet …
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Web 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 …
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