I am a huge fan of Cooking Light. I look forward to it coming in the mail each month! A large share of our dinners come from there, even though they don’t always make it on the blog. I have NOT mastered taking pictures when it is dark out, so more times than not I don’t write about them. But this one just had to be written about. The second I saw this recipe I knew I wanted to make it, it was just a matter of when. The October issue came right when my husband was getting ready to move to Colorado and we would be apart for the near future. So it was going to have to wait. Last week when my in laws were here and we were trying to figure out what to make for dinner, it seemed like the perfect time to pull this out. My father in law is not an adventurous eater; he is a meatloaf kind of guy. This was a little out on a limb for him (especially the polenta), but he ate it and liked it!
This does take some time, so it is a weekend kind of meal. Most of the time is when the meat in the oven, not so much hands on work. But you have to have a solid 2 1/2 hours from start to finish to make it. This plates beautifully (don’t mind my pictures), so it would be a great way to impress dinner guests. Plus it is from Cooking Light, so it is low in calories!
Cabernet Braised Short Ribs with Creamy Polenta
Slightly Adapted from Cooking Light
3 pounds bone-in beef short ribs (I used boneless beef country style ribs)
1 tsp salt
1/2 tsp pepper
2 tsp olive oil
1 cup onion, chopped
3/4 cup shallots, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped (I left this out)
6 cloves garlic, sliced
1 sprig rosemary
2 1/2 cups cabernet sauvignon or other red wine
1 1/4 cups beef stock
1 tsp flour
2 tsp water
1 Tbls balsamic vinegar (realize now I forgot this)
1/3 cup flat leaf parsley, chopped
1/2 tsp grated lemon rind
1 clove garlic, minced
2 cups fat free milk
1 cup chicken broth
1 cup polenta
1 tsp salt
2 oz low fat cream cheese
Sprinkle ribs with salt and pepper. Heat Dutch oven over medium high heat. Add olive oil to pan, swirl to coat. Add ribs and cook for 4-6 minutes a side, until browned. Remove ribs from pan. Place onion, shallots, carrot, celery, garlic and rosemary in the pan. Saute for 3 minutes, stirring constantly. Add wine to the pan, scraping to loosen the brown bits. Bring to a boil and cook for 13 minutes or until reduced to about 2 cups.
Preheat oven to 350 degrees. Add stock to the pan, and bring to a boil. Return the meat to the pot. Cover and place in the oven for 1 1/2 hours, turning the ribs over after 45 minutes. Remove ribs and cover with foil to keep warm. Strain the wine through a strainer. Discard the vegetables, and return the liquid to the pan over medium high heat. Combine the flour and water in a bowl. Add to the pan and bring to a boil. Cook for 11 minutes or until it has reduced to about 1 cup. Stir in vinegar.
To prepare the gremolata. Combine parsley, lemon rind and garlic.
To prepare polenta. Bring milk and chicken broth to a boil. Stir in polenta and salt. Cook for 15 minutes (unless you have quick cooking polenta), stirring occasionally until thick. Add cream cheese and stir until well combined.
To serve place about 1/2 cup polenta on each plate. Top with 2 ribs (depending on size), spoon over plenty of sauce, and sprinkle with gremolata. Serve with bread to soak up all the sauce.