Cabernet-braised short ribs with gorgonzola polenta

This recipe was on the cover of September's Bon Appetit magazine and I knew when I saw it that I had to make it. I am a sucker for short ribs. My girlfriend came over and we enjoyed these on Saturday night. I suggest using a little less gorgonzola than the recipe calls for because it is such a strong cheese and you don't want it to over power the dish. I always let them braise longer than the recipe says so I let mine go for another 45 minutes or so.

Cabernet-braised short ribs with gorgonzola polenta

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 oil2 750-ml bottles

Cabernet Sauvignon

2 tablespoons (1/4 stick) butter, room temperature

2 teaspoons all purpose flour

Arrange ribs in single layer in 15x10x2- inch glass baking dish. Mix rosemary, thyme, salt, and pepper in small bowl; sprinkle all over ribs. Cover and refrigerate overnight. Let stand at room temperature 1 hour before continuing.Preheat oven to 375°F. Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more oil to pot by tablespoonfuls as needed. Transfer ribs to large bowl. Pour off drippings from pot; discard. Add wine to pot and bring to simmer, scraping up any browned bits. Return ribs and any accumulated juices to pot; bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off bones, about 2 hours.

DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled.Bring to simmer before continuing. Using slotted spoon, transfer ribs to large bowl; cover tightly to keep warm. Skim any fat from top of braising liquid. Boil liquid until reduced to 2 generous cups, about 20 minutes. Mix 2 tablespoons butter and 2 tablespoons flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.Divide Gorgonzola Polenta among plates. Top with ribs and sauce.

Cabernet-braised short ribs with gorgonzola polenta