I found this mouthwatering recipe here and knew we had to include it in our catalogue of rib dishes. This recipe calls for a full bottle of Zinfandel in the preparation, so make sure you get one good bottle of Zin you can part with, and another bottle of Collier Falls Zin to drink when the meal is ready!
Zinfandel Short Ribs with Goat Cheese Polenta and Mixed Herb Gremolata
Servings: 6 servings
4 pounds thick bone-in beef short ribs
Freshly ground black pepper
3– 4 tablespoons butter, divided
2 1/2 cups chopped red onions
2 cups 1/2-inch cubes peeled carrot
6 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
750 ml Zinfandel
2 cups low-sodium beef stock
1 tablespoon all purpose flour
Goat Cheese Polenta:
4 1/2 cups water
1 scant cup polenta or yellow cornmeal
1 teaspoon kosher salt, plus more to taste
2 tablespoons butter
4 ounces goat cheese
Mixed Herb Gremolata:
1/4 cup finely chopped fresh Italian parsley
3 tablespoons finely grated lemon zest
2 garlic cloves, minced
1 1/2 tablespoons finely chopped fresh rosemary
1 1/2 tablespoons finely chopped fresh thyme
To make the Zinfandel Short Ribs: Preheat oven to 325°F. Make sure the short ribs are completely dry. Season ribs on both sides generously with kosher salt and black pepper. Warm a large oven-proof pot over medium-high heat. Add 1 tablespoon of butter, then quickly add the short ribs in a single layer. Work in batches if your pot is not large enough. Sauté until brown on all sides (about 10 minutes). Transfer ribs to a rimmed baking sheet, and repeat with remaining ribs if necessary. Once all ribs have been browned, discard any fat left in the pot. Add 1 tablespoon butter to the pot, then add the onions. Sauté until the onions start to brown (about 5 minutes), then add the carrots. Sauté until the carrots start to brown (about 5 minutes), then add the garlic and rosemary. Cook just until fragrant (about 1 minute), then add the wine and beef broth. Using a wooden spoon, scrape up any brown bits off the bottom of the pan.
Return the ribs to the pot along with any accumulated juices, arranging in a single layer. Bring to a simmer, cover, and transfer to the oven. Cook until the ribs are fork tender (about 2 1/2 hours).
Using tongs, pull the ribs from the pan juices, and transfer to a clean, rimmed baking sheet. Try to keep the bones attached to the ribs for aesthetics. Pour pan juices through a mesh strainer into a clean bowl. Reserve the solids (carrots, onions, garlic, etc.). Skim fat from the pan juices, then pour back into the large pot. Add reserved vegetables. Warm over medium-high heat until boiling, then cook for 10 minutes until the mixture begins to thicken. Using a fork, mash 1 tablespoon of butter with the flour in a small bowl until well combined. Whisk the butter-flour paste into the juices, then simmer until the sauce coats the back of a spoon (about 5 minutes longer). Season to taste with kosher salt and black pepper.
To make the Goat Cheese Polenta: Bring water to a boil in a medium saucepan set over medium-high heat. Add polenta to the water in a slow stream, whisking to avoid lumps. Once the mixture returns to a simmer, reduce heat to low, add 1 teaspoon kosher salt, and cook until the polenta is tender and creamy (20 – 25 minutes). Stir occasionally. If you find your polenta is getting too thick, stir in an extra tablespoon of water to loosen things up.
Stir in butter and goat cheese. Season to taste with additional kosher salt.
To make the Mixed Herb Gremolata: Add all ingredients to a small bowl, and stir until combined. Chill until ready to use.
To serve: Spoon polenta on a plate. Move spoon in a swirling motion to spread polenta out over the middle of the plate. Place 2 to 3 short ribs in the middle of the polenta, and top with sauce. Finish with a sprinkling of the gremolata and open your bottle of Collier Falls Zinfandel!