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A Vintage Cellars Recipe: Cabernet Sauvignon Short Ribs with Polenta

braised short ribs and polentaThe following is a delicious recipe courtesy of Christopher Noel, a Wine Cellar Specialist at Vintage Cellars.

This family recipe is the perfect way to slow cook short ribs to tender perfection, and it features a whole bottle of Cabernet Sauvignon!

As a side dish, Christopher has also shared his Creamy Gorgonzola Polenta recipe. Garlic mashed potatoes or any of your favorite starch sides will also pair well with these delicious slow-cooked ribs. Bon appetit!

Suggested Wine Pairings: 2007 Chateau Montelena Cabernet Sauvignon or Zinfandel

Cabernet Sauvignon Short Ribs:

5 Pounds of short ribs bone in

4 table spoons of olive oil

3 carrots chopped & peeled

2 whole yellow onions

2 celery stalks

3 bay leaves

5 sprigs of thyme

2 sprigs of rosemary

2 pinches of oregano

5 sprigs of chopped flat leaf parsley

1 head of garlic finely chopped

Kosher salt

Pepper

Old Bay Seasoning

1 Can of tomato paste

1 bottle of Cabernet Sauvignon

3 Cups of beef stock

Directions:

1) Preheat oven for 350 degrees. Season meat generously with Old Bay seasoning pepper and Kosher salt.
2) Heat Dutch oven with 2 table spoons of olive oil.
3) Brown ribs on all sides, then set them aside.
4) Use additional 2 table spoons of olive oil if needed and sauté onions/carrots garlic and celery until onions are brown and tender. While vegetables sauté, season them with 2 table spoons of old bay and add in 1 table spoons of tomato paste and 2 table spoons of all-purpose flower.
5) Once stirred, add wine, beef stock and ribs until ribs are covered along with all herbs and bring to a slight boil. Reduce heat and cover with lid. Put into oven for 2.5 to 3 hours until tender.
6) Strain gravy and skim off fat as needed. Add additional seasoning to gravy if needed and drizzle over ribs.

Creamy Gorgonzola Polenta:

1 cup of Gorgonzola cheese

2 Tablespoon unsalted butter

2 Tablespoon olive oil

2 Teaspoon freshly minced spring garlic

1-1/2 cups heavy cream

1-1/2 cups milk

4 cups chicken broth

1/2 cup instant polenta

Kosher Salt and black pepper to taste

Directions:

1) In a heavy saucepan, melt the butter and olive oil over medium heat.
2) Add the garlic, and sweat for about 2 minutes, but don’t let the garlic brown.
3) Add the cream, milk and chicken broth and increase the heat to high. Let the broth simmer for 5 minutes.
4) Turn the heat back to medium. Whisking constantly, pour the polenta in a thin stream into the simmering liquid. Cook, stirring constantly with a wooden spoon until the polenta starts to thicken.
5) Turn the heat off, and add the cheese. The heat from the burner should keep the polenta cooking; stir until all of the cheese is melted. Adjust the flavor with kosher salt and freshly ground black pepper. Serve immediately with short ribs, drizzled in any leftover sauce.

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