Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb Gremolata

Name: Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb Gremolata
Ingredients: 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; Gorgonzola Polenta; Mixed-Herb Gremolata

Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb Gremolata was pinched from <a href="http://www.epicurious.com/recipes/food/views/cabernet-braised-short-ribs-with-gorgonzola-polenta-and-mixed-herb-gremolata-240108?" target="_blank">www.epicurious.com.</a>

"The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: Stick with Cabernet and try a selection. Two we love are the rich, ripe 2005 Blend No. 815 from Joel Gott(Sonoma, $17) and the 2004 Cabernet from Columbia Winery with black cherry flavors and a velvety texture(Washington, $15)...."

INGREDIENTS

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8 to 9 pounds meaty beef short ribs

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2 tablespoons chopped fresh rosemary

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2 tablespoons chopped fresh thyme

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1 tablespoon coarse kosher salt

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1 tablespoon freshly ground black pepper

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1/4 cup (about) vegetable oil

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2 750-ml bottles Cabernet Sauvignon

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

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2 teaspoons all purpose flour

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Gorgonzola Polenta

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Mixed-Herb Gremolata

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