Cabernet Braised Short Ribs with Gorgonzola Polenta and Mixed He
Elevate your dinner table with this indulgent recipe for Cabernet Braised Short Ribs with Gorgonzola Polenta and Mixed Herbs. Tender, fall-off-the-bone short ribs are slow-braised in a rich blend of Cabernet Sauvignon, beef stock, and aromatic vegetables, creating a deeply flavorful and luxurious dish. Nestled on a bed of creamy Gorgonzola polenta, infused with buttery richness and sharp, tangy cheese, this meal is the ultimate comfort food with a gourmet twist. Topped with a velvety sauce and fresh herb garnish, this dish is as visually stunning as it is delicious. Perfect for a special occasion or a cozy night in, this recipe is sure to impress with its combination of bold flavors and elegant presentation.
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Recipe Information
Ingredients
- 4 pounds bone-in beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 large celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups Cabernet Sauvignon wine
- 2 cups beef stock
- 4 sprigs fresh thyme
- 1 leaf bay leaf
- 4 cups whole milk
- 2 cups chicken stock
- 1.5 cups fine cornmeal (polenta)
- 3 tablespoons unsalted butter
- 0.5 cup crumbled gorgonzola cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh thyme, chopped
Instructions
Preheat oven to 325°F (165°C).
Season the short ribs generously with salt and pepper, then lightly dust with flour, shaking off any excess.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until browned on all sides, about 8 minutes. Remove and set aside.
Add diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Add minced garlic and tomato paste, stirring constantly for 1-2 minutes.
Deglaze the pot by pouring in the Cabernet Sauvignon, scraping up any browned bits at the bottom. Bring to a simmer and reduce the wine by half, about 5 minutes.
Return the short ribs to the pot, then add beef stock. Toss in thyme sprigs and the bay leaf. Cover and transfer to the oven. Braise for 2.5-3 hours, or until the meat is fork-tender.
While the ribs are cooking, prepare the polenta. In a medium saucepan, bring milk and chicken stock to a simmer over medium heat.
Gradually whisk in the cornmeal, ensuring no lumps form. Reduce heat to low and cook for 25-30 minutes, stirring frequently.
Stir in butter and crumbled gorgonzola cheese until melted and creamy. Remove from heat and cover to keep warm.
Once the short ribs are done, remove them from the pot and strain the sauce, discarding solids. Skim off excess fat and return the sauce to the pot to simmer until slightly thickened, about 5 minutes.
Serve the short ribs over a bed of gorgonzola polenta. Spoon the sauce on top and garnish with chopped parsley, chives, and thyme.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 1007 mg | 44% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 12.3 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 323 mg | 25% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1357 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
