Name: Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb Gremolata
Yield: Makes 8 servings
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; Gorgonzola Polenta; Mixed-Herb Gremolata

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Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb GremolataAntonis Achilleos

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 rich, ripe 2005 Blend No. 815 from Joel Gott(Sonoma, $17) and the 2004 Cabernet from Columbia Winery with black cherry flavors and a velvety texture(Washington, $15).

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