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

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See original recipe at: bonappetit.com

kept byZak_Volnyansky
recipe bybonappetit.com

Notes:

The ribs should be seasoned and chilled overnight before cooking. 8 servings

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Ingredients:

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 (click for recipe)
Mixed-Herb Gremolata (click for recipe)