short ribs braised

8-9 lbs meaty short ribs
2 T chopped fresh rosemary
2 T chopped fresh thyme
1 T coarse kosher salt
1 T freshly ground black pepper

1/4 c olive oil or less
2 750-ml Cabernet Sauvignon
2 T (1/4 stick) butter, room temperature
2 tsp all purpose flour

the day or night before cooking the meat:

• mix the rosemary, thyme, salt and pepper together
• press and coat all sides of each piece of the meat
• arrange in a single layer in a glass dish, cover and refrigerate overnight

to braise:

• heat 2 T oil in heavy wide ovenproof pot over medium-high heat
• working in batches, add ribs to pot and cook until browned on all sides
• adding more oil to pot by T as needed
• transfer browned ribs to large bowl
• pour off drippings, discard
• add wine to pot and bring to simmer, scraping any browned bits
• return ribs and any juices to pot, bring to boil
• cover and transfer to 375 degree oven and braise until meat is very tender and falling off bones or fork tender, about 2 hours OR put in crock pot, slow cook for up to 8 hrs on low or 4 hrs on high.....check periodically for doneness

DO AHEAD:  can be made 1 day ahead, chill uncovered until cool, cover and refrigerate

to finish:

• bring to simmer before continuing
• use slotted spoon, transfer ribs to large bowl, cover to keep warm
• skim any fat from top of braising liquid
• boil liquid until reduced to 2 cups, about 20 mins
• mix 2 T butter and 2 T flour with fork in small bowl until well mixed
• whisk butter mixture into reduced braising liquid
• whisk on med-high heat until sauce thickens slightly, about 2 mins

Excellent served on Creamy Polenta with Herby Gremolata sprinkled on top of meat

discovered on Epicurious.com

creamy polenta

5 c or more low-salt chicken broth (or veggie or beef)
1 3/4 c polenta (course cornmeal)
container of Marscapone or cream cheese or 3/4 c crumbled gorgonzola or parmesan cheese
1/3 c whipping cream or milk or add more broth


bring broth to a boil
gradually add polenta, whisking constantly
return mixture to boil
reduce to low, cover
simmer until polenta is tender, about 10 mins
stir frequently, adding more broth 1/4 c at a time if polenta getting too thick
remove from hear and add cheese of choice and other liquid of choice, if needed

season with salt and pepper

excellent with any braised meat such as short ribs or beef roast

(if unable to find polenta, can substitute equal amount of regular yellow cornmeal and cook half as long)

discovered on Epicurious.com and tweaked a little

herby gremolata topping for cooked meat

1/4 c finely chopped Italian parsley
3 T finely grated lemon peel
2 garlic cloves, minced
1 1/2 T finely chopped fresh parsley
1 1/2 T finely chopped fresh thyme

mix all ingredients.......sprinkle on cooked beef or grilled chicken.....amazing flavor on prepared short ribs

can do 1 day ahead....chill

makes about 1/2 cup

discovered on Epicurious.com   so yummy!!