Red Wine-Braised Short Ribs Over Creamy Polenta
February 23, 2015
"This dish screams WINTER. Serve over recipe #recipe17484 The Gremolata adds so much to this dish! But make sure to get only the outer colorful skin of the lemon. Non of the white!! It will make the gremolata bitter."
- FOR THE GREMOLATA
- Serving Size: 1 (949 g)
- Calories 1609
- Total Fat - 108.4 g
- Saturated Fat - 38.5 g
- Cholesterol - 297.9 mg
- Sodium - 357.2 mg
- Total Carbohydrate - 54.4 g
- Dietary Fiber - 5.5 g
- Sugars - 13.3 g
- Protein - 94.5 g
- Calcium - 149.2 mg
- Iron - 12.1 mg
- Vitamin C - 23 mg
- Thiamin - 0.7 mg
In a heavy ovenproof pot, add the olive oil to cover the bottom about .
Put some flour on a plate and dredge the short ribs on all sides and shake off the excess. When the oil is hot, add the ribs and brown on all sides – you may have to do this in batches so as not to crowd the pan and steam instead of sear. You want to form a nice crust on the beef meat. There is lots of flavor in this.
Remove the ribs and drain on paper towel.
Preheat the oven to very low 250°F. Drain off any remaining oil, and wipe pot clean. Add a little olive oil to coat the bottom of the pot, add half the onions and cook over medium heat until the onions have softened. Add a sprinkle of salt. Add half the carrots and all the celery. Cook for 5 minutes – the longer you cook the vegetables and they caramelize you develop flavor – so you can brown them up.Add tomato paste and stir around to heat through.
Place the ribs in the pot – its ok if they go on top of each other now. Add the wine. Add the garlic – its ok for the cloves to be unpeeled but remove the outer layers. Add the bay leaves. Season with a sprinkle of salt. Add the brown sugar and peppercorns. Bring to a simmer.Cover pot with the lid ajar or make a parchment lid to fit. Place in the oven and cook for 4 hours.
Remove the pot from the oven and allow cooling. Remove ribs and place on a plate and cover with plastic wrap and refrigerate.
Strain the braising liquid into large bowl or measuring cup and chill - then remove the congealed fat from the top.
Sear mushrooms by placing them in a hot dry sauté or frying pan and cook for a minute or two each side, while pressing down with the spatula.
Melt butter in your braising pot. Add the remaining onions and carrots and sauté for 5 minutes. Add ribs and mushrooms. Add the reserved braising liquid. Bring to a simmer. Cover and cook over medium-low heat until carrots a fork tender.
For the Gremolata, stir together the parsley, garlic and lemon zest. Don’t skip this part – the Gremolata adds so much to this dish.
Serve ribs over polenta – garnish with the Gremolata.
Tips & Variations
No special items needed.