Recipes
Zinfandel Braised Grass-fed Short Ribs with Orange Gremolata served over Soft White Cheddar Polenta

Zinfandel Braised Grass-fed Short Ribs with Orange Gremolata served over Soft White Cheddar Polenta

Recipe by Corporate Chef de Cuisine Phil Wright, Epicurean Group

YIELD: 4 servings

5 lbs. boneless grass-fed short ribs
1 cup all-purpose flour
salt and pepper, to taste
1 cup extra virgin olive oil
1 cup tomato paste
2 yellow onions
2 ribs celery
2 peeled carrots
1 bottle California zinfandel
4 Tbsps. fresh thyme
1 cup chopped garlic
1 qt. veal stock
4 Tbsps. fresh rosemary
4 Tbsps. cornstarch
4 Tbsp. water

For gremolata:<

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