CABERNET BRAISED SHORT RIBS WITH POLENTA and Gremolata Sauce

Difficult

Prep Time 30 MinServings 8-10

INGREDIENTS

Olive Oil 2 tablespoons

Yellow Onion, cut into Quarters 1

Garlic Cloves, minced 5 cloves

Bay Leaves 2 Leaves

Black Peppercorns, whole 5 peppercorns

Large Carrot, cut into 3” chunks 1 carrot

Celery, cut into 3” chunks 2 stalks

Can of Chopped Tomatoes 1 can

Cabernet Sauvignon 1¾ cup

Beef Broth 3-4 cup

Beef Demi-Glace 1 cup

Coarse Sea Salt as needed

Freshly Ground Black Peppercorns as needed

Polenta 1 cup

Italian Parsley Leaves 1 cup

Garlic 2 cloves

Zest of 1 Large Lemon

Lemon Juice 1 Tbsp.

Olive Oil ¼ Cup

Freshly Ground Peppercorns as needed

Crushed Red Chili Flakes, optional

Preheat oven to 300°F. Cut whole short ribs in between the bones to get 9-11 pieces. Pat dry and season generously with salt and pepper.
In a large braising pan over medium heat, brown the short ribs in 2 batches with 1 Tbsp. oil: about 3 minutes per side. Transfer to a large bowl and set aside.
Remove drippings from pan and add 1 Tbsp. of oil. Add onion, garlic, carrot, celery and cook over medium heat until caramelized, about 3-5 minutes. Remove from pan and set aside.
Using a whisk, deglaze the pan by adding wine and scraping the bottom. Simmer uncovered for 5 minutes. Stir in tomatoes, 3 cups of beef broth and peppercorns; add meat and sautéed vegetables.
Bring to a simmer, cover and transfer to oven. Slowly simmer in oven until fork-tender, about 2 ½-3 hours. Check 2-3 times to make sure liquid is simmering and if any additional broth is needed. Once tender, stir in demi-glace sauce and cook uncovered for 5 minutes.
Gremolata: Place parsley, garlic and lemon zest in a food processor and pulse until coarsely chopped. Add olive oil, lemon juice, salt and pepper. Pulse until combined. Add chili flakes and set aside in a small bowl.
Polenta: Prepare polenta according to package and keep warm. 8
To Serve: Serve short ribs and jus over the polenta. Top with a teaspoon with Gremolata.