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Ingredients

• 8 to 9 pounds meaty beef short ribs
• 2 Tbsp chopped fresh rosemary
• 2 Tbsp chopped fresh thyme
• 1 Tbsp coarse kosher salt
• 1 Tbsp freshly ground black pepper
• ¼ cup vegetable oil
• 2 750-ml bottles Cabernet Sauvignon
• 2 Tbsp unsalted butter, room temperature
• 2 tsp all-purpose flour
• For polenta:
• 5 cups (or more) low-salt chicken broth
• 1¾ cups polenta
• ¾ cup crumbled gorgonzola cheese (about 4 ounces)
• â…“ cup whipping cream
• For gremolata:
• ¼ cup finely chopped fresh Italian parsley
• 3 Tbsp finely grated lemon zest
• 2 garlic cloves, minced
• 1½ Tbsp finely chopped fresh rosemary
• 1½ Tbsp finely chopped fresh thyme

Description

This Recipe Comes From One Of The Major Food Periodicals (Bon Appetit, I Think). It Takes A While To Prepare, So You Have To Be Serious About It. It's Definitely Not Something You Whip Up For A Casual Dinner, Particularly Since You're Committing A Hefty A

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