I found this recipe in the latest issue of Cooking Light (October) and it looked and sounded so good I had to give it a try. You need to give your self plenty of time because this one takes a little time to fix. I left the recipe and link at the end of the post. The recipe serves 4 so I had to cut it back as I only made it for myself. Another change I made was the Polenta. I used a an Organic premade Polenta that you just slice and heat. I also didn't make the Gremolata. Besides the Polenta I had boiled Mini Carrots and Healthy Life Whole Grain Bread. The Short Ribs turned out delicious! Tender and just a fantastic flavor. The sauce is incredible also. I used Villa Pozzi Nero D 'Avola for the Cabernet Red Wine. I'll be trying some of the other recipes from this issue of Cooking Light as it was full of some great looking recipes. For dessert later a bowl of Breyer's Vanilla Carb Smart Ice Cream topped with my favorite Del Monte Sugarless Sliced Peaches.
Ingredients
* Ribs:
* 16 (3-ounce) bone-in beef short ribs, trimmed
* 5/8 teaspoon kosher salt
* 1/2 teaspoon black pepper
* 2 teaspoons olive oil, divided
* 1 cup chopped onion
* 3/4 cup chopped shallots
* 1/2 cup chopped carrot
* 1/2 cup chopped celery
* 6 garlic cloves, sliced
* 1 rosemary sprig
* 2 1/2 cups cabernet sauvignon or other dry red wine
* 1 1/4 cups lower-sodium beef broth
* 1 teaspoon all-purpose flour
* 2 teaspoons water
* 1 tablespoon balsamic vinegar
* Gremolata:
* 1/3 cup chopped fresh flat-leaf parsley
* 1/2 teaspoon grated lemon rind
* 1 garlic clove, minced
* Polenta:
* 3 cups fat-free milk
* 1 cup water
* 5/8 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper
* 1 cup quick-cooking polenta
* 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
Preparation
* 1. Sprinkle ribs with salt and pepper. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon olive oil to pan. Add 8 ribs, and sauté for 6 minutes, turning to brown on all sides. Remove ribs. Repeat procedure with remaining 1 teaspoon oil and 8 ribs. Add onion and the next 5 ingredients (through rosemary) to pan; sauté 3 minutes, stirring constantly. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 13 minutes or until reduced to 2 cups.
* 2. Preheat oven to 350°.
* 3. Add broth to pan, and bring to a boil. Return ribs to pan. Cover and bake at 350° for 1 1/2 hours, turning ribs after 45 minutes. Remove ribs from pan, and strain cooking liquid through a fine-mesh sieve over a bowl. Discard the solids. Skim fat; discard. Return cooking liquid to pan. Combine flour and 2 teaspoons water in a small bowl, stirring well. Add to pan, and bring to a boil. Cook for 11 minutes or until reduced to about 1 cup. Stir in vinegar.
* 4. To prepare gremolata, combine 1/3 cup parsley, 1/2 teaspoon lemon rind, and minced garlic.
* 5. To prepare polenta, bring 3 cups milk, 1 cup water, 5/8 teaspoon salt, and 1/8 teaspoon black pepper to a boil over medium heat. Slowly stir in 1 cup polenta. Cook 5 minutes or until thick, stirring frequently. Stir in cheese. Place 1/2 cup polenta in each of 8 shallow bowls, and top each serving with 2 ribs, 2 tablespoons sauce, and about 2 teaspoons gremolata.
David Bonom, Cooking Light
OCTOBER 2011
http://www.cookinglight.com/magazine/october-2011-magazine-00412000072762/
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