Yesssssssssssssssssssss. Friday. I’m so happy! I’m nearing the end of my rope. Must. go. on. vacation. now. It probably doesn’t help that I’m half checked out already. This weekend will be a nice little treat, but I still have a ton to do (not to mention I want to fit in some Oktoberfest action)
I will admit, it was pretty fall-y this week. It even rained. I’m totally cool with rain because it’s like, a special occasion. We see it so rarely, it’s really a treat. In honor of the rain, I wanted to make a real hearty, cozy dinner. I got some wine, some meat, some onions and potatoes. Boom! Into the pot. Into the oven. Done and done! Ok, it wasn’t quite that easy, but still pretty easy. I’m loving the old “low and slow in the dutch oven” cooking lately. It helps me get a lot more work done during the days! These short ribs were just what I was craving on this blustery day. Super comforting. Super delicious.
Cabernet Short Ribs with Parmesan Polenta recipe from Cooking Light
**Note: I am NOT a polenta fan. I skipped that section and just made regular mashed potatoes instead.
- 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
- 1/3 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon grated lemon rind
- 1 garlic clove, minced
- 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
- 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.
Have a fabulous weekend everyone! See you next week!