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Saturday Night's Dinner


untateve
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I went Eggless, just to show I could.

 

All recipes from Bon Apetit.

 

cabernet-braised short ribs with gorgonzola polenta and mixed-herb gremolata

 

8 to 9 pounds meaty beef short ribs

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

1 tablespoon coarse kosher salt

1 tablespoon freshly ground black pepper

 

1/4 cup (about) vegetable oil

2 750-ml bottles Cabernet Sauvignon

2 tablespoons (1/4 stick) butter, room temperature

2 teaspoons all purpose flour

 

 

With its various elements, this dish lends itself well to team cooking. Seasoning the meat ahead, making the gremolata, browning the ribs, and deglazing the pan are separate steps that allow everyone to take turns. But if you'd prefer to work ahead, the short ribs will taste just as good a day later. Either way, you're golden.

 

Arrange ribs in single layer in 15x10x2- inch glass baking dish. Mix rosemary, thyme, salt, and pepper in small bowl; sprinkle all over ribs. Cover and refrigerate overnight. Let stand at room temperature 1 hour before continuing.

 

Preheat oven to 375°F. Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more oil to pot by tablespoonfuls as needed. Transfer ribs to large bowl. Pour off drippings from pot; discard. Add wine to pot and bring to simmer, scraping up any browned bits. Return ribs and any accumulated juices to pot; bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off bones, about 2 hours. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled.

 

Bring to simmer before continuing. Using slotted spoon, transfer ribs to large bowl; cover tightly to keep warm. Skim any fat from top of braising liquid. Boil liquid until reduced to 2 generous cups, about 20 minutes. Mix 2 tablespoons butter and 2 tablespoons flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.

 

Divide Gorgonzola Polenta among plates. Top with ribs and sauce. Sprinkle with Mixed-Herb Gremolata and serve.

Makes 8 servings

 

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gorgonzola polenta

 

5 cups (or more) low-salt chicken broth

1 3/4 cups polenta (coarse cornmeal)*

3/4 cup crumbled Gorgonzola cheese (about 4 ounces)

1/3 cup whipping cream

 

Bring 5 cups chicken broth to boil in heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4 cupfuls if polenta is too thick, about 10 minutes. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper.

 

*Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

 

Planning tip:

Polenta sets up quite quickly and becomes firmer after cooking, so plan on making it as close to serving time as you can manage.

Makes 8 servings

 

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mixed-herb gremolata

 

1/4 cup finely chopped fresh Italian parsley

3 tablespoons finely grated lemon peel

2 garlic cloves, minced

1 1/2 tablespoons finely chopped fresh rosemary

1 1/2 tablespoons finely chopped fresh thyme

 

Mix all ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Chill.

Makes about 1/2 cup

 

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This was really good and although looks a little complicated, it was really rather simple. Next time I make the sauce, I think I'll add some shallots and/or some mushrooms for additonal flavor.

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