Options

Format:
Include:
PRINT
See more
Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Cabernet Short Ribs with Parmesan Polenta

Serve with a chunk of bread to soak up all the sauce.

Cooking Light OCTOBER 2011

  • Yield: Serves 8
  • Hands-on:30 Minutes
  • Total:2 Hours, 21 Minutes

Ingredients

  • Ribs:
  • 16 (3-ounce) bone-in beef short ribs, trimmed
  • 5/8 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons olive oil, divided
  • 1 cup chopped onion
  • 3/4 cup chopped shallots
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 6 garlic cloves, sliced
  • 1 rosemary sprig
  • 2 1/2 cups cabernet sauvignon or other dry red wine
  • 1 1/4 cups lower-sodium beef broth
  • 1 teaspoon all-purpose flour
  • 2 teaspoons water
  • 1 tablespoon balsamic vinegar
  • Gremolata:
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon grated lemon rind
  • 1 garlic clove, minced
  • Polenta:
  • 3 cups fat-free milk
  • 1 cup water
  • 5/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup quick-cooking polenta
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

Preparation

1. Sprinkle ribs with salt and pepper. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon olive oil to pan. Add 8 ribs, and sauté for 6 minutes, turning to brown on all sides. Remove ribs. Repeat procedure with remaining 1 teaspoon oil and 8 ribs. Add onion and the next 5 ingredients (through rosemary) to pan; sauté 3 minutes, stirring constantly. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 13 minutes or until reduced to 2 cups.

2. Preheat oven to 350°.

3. Add broth to pan, and bring to a boil. Return ribs to pan. Cover and bake at 350° for 1 1/2 hours, turning ribs after 45 minutes. Remove ribs from pan, and strain cooking liquid through a fine-mesh sieve over a bowl. Discard the solids. Skim fat; discard. Return cooking liquid to pan. Combine flour and 2 teaspoons water in a small bowl, stirring well. Add to pan, and bring to a boil. Cook for 11 minutes or until reduced to about 1 cup. Stir in vinegar.

4. To prepare gremolata, combine 1/3 cup parsley, 1/2 teaspoon lemon rind, and minced garlic.

5. To prepare polenta, bring 3 cups milk, 1 cup water, 5/8 teaspoon salt, and 1/8 teaspoon black pepper to a boil over medium heat. Slowly stir in 1 cup polenta. Cook 5 minutes or until thick, stirring frequently. Stir in cheese. Place 1/2 cup polenta in each of 8 shallow bowls, and top each serving with 2 ribs, 2 tablespoons sauce, and about 2 teaspoons gremolata.

Nutritional Information

Amount per serving
  • Calories: 483
  • Fat: 19.1g
  • Saturated fat: 7.7g
  • Monounsaturated fat: 7.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 34.3g
  • Carbohydrate: 29g
  • Fiber: 2.2g
  • Cholesterol: 85mg
  • Iron: 5.2mg
  • Sodium: 694mg
  • Calcium: 210mg
advertisement

Go to full version of

Cabernet Short Ribs with Parmesan Polenta recipe

advertisement