Cabernet braised short ribs with Gorgonzola polenta and gremolata from Whitewater Cooks The Food We Love (page 98) by Shelley Adams

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Notes about this recipe

  • averythingcooks on April 04, 2025

    Scaling the sauce to a generous 1/4, I used 1 lb of boneless short ribs so the time/steps dedicated to defatting weren't needed. Coating the meat with fresh herbs (along with S & P) resulted in delicious smells while browning & great flavour in the finished dish. I did add some aromatics to the pan before deglazing & my braise needed more time than suggested. We liked the base of cheesy polenta but for us the 5:1 ratio of liquid to dry was too high. I also topped our bowls with chunks of thyme roasted carrots before adding the lemony fresh herb gremolata. This was a lovely dinner for 2 scaled down from the original 6-7 lbs of bone in short ribs / serves 6 to 8.

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