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

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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

    • Description

      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...

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