Cabernet Short Ribs with Parmesan Polenta

  • cpalma Posted: 10/02/11
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    Fantastic but do not skip the gremolata. I did use cilantro instead of parsley because we love cilantro. I also did not bother with putting through a sieve. I left the carrots and onion a little chuncker and added pearl onions 45 minutes in. I also added sliced mushrooms after I added the flour and let it cook so I did not have to make a separate vegetable. The gremolata really does make this recipe.

  • Laura1681 Posted: 10/06/11
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    This is a terrific short-rib recipe. I especially enjoyed the sauce. I made the ribs one night, then finished the recipe the second night with the sauce, polenta, etc. This allowed me to have the dish for a week night meal for the family. Everyone, from my 9-year-old, to my teenager and adults, enjoyed the meal. I couldn't find quick-cooking polenta, so made regular polenta and cooked for 20 minutes rather than 5 - worked out fine.

  • SCtoNC Posted: 09/24/11
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    Yummy! Sauce was not quite flavorful enough.

  • blackberrygirl Posted: 10/11/11
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    My husband and eight-year-old enjoyed this for dinner two nights in a row. I thought the sauce was quite rick and flavorful, and the short ribs from Whole Foods were great. Loved the parmesan polenta too - and I usually have trouble making polenta so it was nice to finally figure THAT out!!

  • jmeleeS Posted: 09/26/11
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    This recipe has the WOW factor - TASTES and LOOKs just like a 5-star restaurant service. I didn't change a thing about this recipe and it turned out perfectly. I actually thought it was simple and easy and it is truly elegance on a plate. The sauce and gremolata makes this recipe really shine. By best advice is to make sure you use quality ingredients from start to finish and it will turn out perfectly. For presentation, I smoothed the polenta on the bottom of the plate in a circle, stacked three ribs (mine were smaller than the recipe indicated) in a wave to one side and propped fresh steamed green beans against the ribs. Drizzle glaze and the gremolata on top and you have instantly become a master chef! My husband loved it immensely (as did I) and I will definitely be making this dish again - Enjoy!

  • Meridot Posted: 10/16/11
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    Skipped the grem but next time will try. (Next time = passed the taste test.). Wish I had cooked longer-- meat should really fall off the bone. I plan to maje pappardelle cooked in beef broth tomorrow and add the leftover ribs (off the bone and choppped) with the remaining sauce on top. Expecting heaven!

  • CarolCat Posted: 09/26/11
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    This recipe takes time. Worth it, but just know that going into it. When I make it again, I will make it through the reduction the day before, then chill it. Chilling will make removing the fat a breeze, and it's important to remove as much fat as possible to avoid a greasy sauce. The gremolata is a must, as it really adds color and texture, not to mention added flavor. My husband is STILL telling me how good it was, so I know it's a hit!

  • bnobsOMG Posted: 10/06/11
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    This came out really good, but the sauce was not what I was expecting. I was hoping for more of a glaze or gravy consistency, but the sauce was very watery and I didn't get the flavor I expected. The ribs came out perfectly, however, and I loved the creamy polenta.

  • andi1950 Posted: 10/23/11
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    This is one of the best recipes I have gotten from your magazines. My husband loved it. You have to add the gremolata. It makes all the difference in the world. I also used more beef broth than it originally called for and found that I definitely needed it. Use corn starch for a thickener instead of flour. You get a better "gravy" Smoother and you can make it as thick as you want.

  • KathrynNC Posted: 12/18/11
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    Great recipe! We served ours with a small side salad (CL Garden Herb Salad with Roasted Shallot) & green beans. I made the gremolata, put it to the side, and sadly forgot to add it before serving... I saved it and plan to try it on leftovers tomorrow. Because the short ribs I purchased from Whole Foods were so large, I removed the meat from the bone and chopped it before serving. I didn't have any fat really rise to the surface (maybe because it was grass-fed beef?) and only a small amount of liquid left at the end. So I ended up adding a splash more wine and beef broth, then reducing as the recipe says. I also took a previous reviewers suggestion of using corn starch instead of flour.

  • sprky182 Posted: 12/13/11
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    Came out really nice. I used short ribs from Whole Foods and cut the recipe to just 2 servings and it worked well. The gremolata and sauce made a nice mixture of flavors with the meat and the polenta.

  • KikoTerrier Posted: 11/06/11
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    Really liked this and will definitely make it again. I would cook it just a bit longer next time. We got the short ribs from Whole Foods and they were huge so one rib was more than enough for one serving.

  • MichelleH29 Posted: 02/23/12
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    LOVE this! New fave recipe now for short ribs. I did not make the parm polenta or gremolata, though--served instead with medium egg noodles. Followed recipe exactly, but due to work schedule, ended up making and leaving for hubby to take out of oven while I was gone. It consequently sat around for 3 hours before I could finish it (the step where you strain it and add the flour/water, etc)--did not harm it at all and maybe even gave it time for the flavors to meld even more. At any rate, awesome stuff, will have again for sure!!

  • pb5542 Posted: 02/13/12
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    I LOVE this recipe. I have made it several times and each time my family finishes every last bite. Last night I served it to friends who could not stop eating it. The remolade on the top is the best. Definitely worth the time and effort. A keeper in my house!! (we don't care for polenta, so I sub mashed potatoes....never a bite left)

  • KellyDiff Posted: 03/05/12
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    Philadelphia, PA

    This was my first time cooking short ribs, and I made them for my husband's birthday dinner. Overall, the meal came out well, and very tasty. However, I had difficulty finding shortribs that weren't all fat & bone, and after I trimmed the ones I did get, I felt like there was very little meat left to braise. It got a little dry in the oven (although I didn't have an oven proof lid, so I was using tin foil), so I added some more broth - but I think this might have been even better cooked at a lower temp for a longer time.

  • alissaj0454 Posted: 09/25/12
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    I would definitely make this again, my husband loved it but suggested that we make it with pork instead. Loved the polenta and the sauce was delicious. I added a side of sauteed brussel sprouts for some greens. I do agree with some of the other reviews that I've read, it was too fatty, grossed me out a little. I hope that by maybe substituting pork the fatty aspect will no longer be a problem. Also, one more thing, we added a lot more salt then what the recipes recommends....it needed it as far as we were concerned.

  • ttsholland Posted: 05/10/12
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    Very nice flavours, rather fatty even though I trimmed the meat. Not sure I'd make it again, too rich. First time working with short ribs, thanks for the lesson!

  • meghan001 Posted: 12/31/12
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    Made this last night. So good! This is a great meal for a dinner with friends.

  • London1 Posted: 02/15/14
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    Liked the taste, especially with a squeeze of fresh lemon. Bit of a pain to make due to the number of steps required but overall very easy

  • ajb1978 Posted: 02/14/14
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    This recipe is amazing. If you buy nice short ribs it will be a restaurant quality dish. I save this for special occasions as it is expensive and slow but it is sooooo worth it. Make this!!!

  • nelsonmichellem Posted: 12/22/13
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    I've made this with the wine and have substituted brown ale for the wine. Both worked well. I served the beer braised short ribs with fresh egg noodles instead of the polenta. I'm serving this for Christmas Eve dinner with my extended family. Great recipe.

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