Cabernet Braised Shortribs with Asiago Polenta
Heat a large Dutch oven (or a cast iron enameled pan with a tight fitting lid) over medium-high heat. Meanwhile, sprinkle ribs with salt and pepper. Add 1 teaspoon of the olive oil to the pan. Then, add 8 ribs and sauté, browning them for 5-6 minutes. Remove ribs to a holding platter and then repeat with remaining oil and ribs. When brown, remove to platter.
Preheat your oven at this point to 350°F.
Add onion, shallots, carrots, celery, garlic, and rosemary to the pan. Sauté 3-5 minutes. Add wine to the pan and bring to a simmer, scraping pan to loosen the browned bits and them back into the sauce. Simmer until the wine is reduced by a third. Add broth and bay leaf to the pan and bring back to a simmer.
Return ribs to the pan. Cover and bake for 45 minutes. Turn the ribs and bake for another 45 minutes. The meat should be very tender at this point. Remove the ribs from the pan and keep warm.
Over a small bowl, strain the cooking liquid through a fine mesh sieve and discard the solids. Then, skim the fat and discard. Return the cooking liquid to the pan. Whisk together flour and 1 tablespoon cold water in a small bowl. Whisk into the broth and bring just to a boil. Simmer until reduced to about 1 cup. Remove from heat and add vinegar. Keep warm for serving.
Polenta: Bring milk, salt, pepper and red chili flakes to a boil. Turn flame to low and slowly stir in polenta. Cook until thickened, about 4-5 minutes, stirring constantly. Remove from flame and stir in the Asiago cheese.
Gremolata (optional garnish): Combine all ingredients.
Serving: For each serving, place a ½ cup polenta in a shallow bowl and top with 2 ribs, 2 tablespoons sauce and 1-2 teaspoons of the gremolata mixture (optional).
In Your Glass
This short ribs dish offers a whole host of robust flavors and textures for fall. With its heartiness, you’ll find a lot to choose from among Cabernet Sauvignons or Merlots from various wine-producing areas around the world, especially those originating in New World regions. From California, our go-to for a dish like this is Shafer’s One Point Five® Cabernet Sauvignon. Its elegant profile of bold freshness makes it a compelling companion.