braised short ribs and polentaThe following is a delicious recipe courtesy of Christopher Noel, a Wine Cellar Specialist at Vintage Cellars. This family recipe is the perfect way to slow cook short ribs to tender perfection, and it features a whole bottle of Cabernet Sauvignon! As a side dish, Christopher has also shared his Creamy Gorgonzola Polenta recipe. Garlic mashed potatoes or any of your favorite starch sides will also pair well with these delicious slow-cooked ribs. Bon appetit! Suggested Wine Pairings: 2007 Chateau Montelena Cabernet Sauvignon or Zinfandel Cabernet Sauvignon Short Ribs: 5 Pounds of short ribs bone in 4 table spoons of olive oil 3 carrots chopped & peeled 2 whole yellow onions 2 celery stalks 3 bay leaves 5 sprigs of thyme 2 sprigs of rosemary 2 pinches of oregano 5 sprigs of chopped flat leaf parsley 1 head of garlic finely chopped Kosher salt Pepper Old Bay Seasoning 1 Can of tomato paste 1 bottle of Cabernet Sauvignon 3 Cups of beef stock Directions: 1) Preheat oven for 350 degrees. Season meat generously with Old Bay seasoning pepper and Kosher salt. 2) Heat Dutch oven with 2 table spoons of olive oil. 3) Brown ribs on all sides, then set them aside. 4) Use additional 2 table spoons of olive oil if needed and sauté onions/carrots garlic and celery until onions are brown and tender. While vegetables sauté, season them with 2 table spoons of old bay and add in 1 table spoons of tomato paste and 2 table spoons of all-purpose flower. 5) Once stirred, add wine, beef stock and ribs until ribs are covered along with all herbs and bring to a slight boil. Reduce heat and cover with lid. Put into oven for 2.5 to 3 hours until tender. 6) Strain gravy and skim off fat as needed. Add additional seasoning to gravy if needed and drizzle over ribs. Creamy Gorgonzola Polenta: 1 cup of Gorgonzola cheese 2 Tablespoon unsalted butter 2 Tablespoon olive oil 2 Teaspoon freshly minced spring garlic 1-1/2 cups heavy cream 1-1/2 cups milk 4 cups chicken broth 1/2 cup instant polenta Kosher Salt and black pepper to taste Directions: 1) In a heavy saucepan, melt the butter and olive oil over medium heat. 2) Add the garlic, and sweat for about 2 minutes, but don’t let the garlic brown. 3) Add the cream, milk and chicken broth and increase the heat to high. Let the broth simmer for 5 minutes. 4) Turn the heat back to medium. Whisking constantly, pour the polenta in a thin stream into the simmering liquid. Cook, stirring constantly with a wooden spoon until the polenta starts to thicken. 5) Turn the heat off, and add the cheese. The heat from the burner should keep the polenta cooking; stir until all of the cheese is melted. Adjust the flavor with kosher salt and freshly ground black pepper. Serve immediately with short ribs, drizzled in any leftover sauce.