Cabernet Braised Short Ribs With Gremolata | Wild Fork

Ingredients

• WFF BONE-IN WHOLE BEEF SHORT RIBS, THAWED 6 LBS.
• WFF BLACK PEPPERCORNS, WHOLE 5
• WFF DEMI-GLACE WITH TRUFFLE ESSENCE 1(12 FL. OZ.)
• WFF COARSE SEA SALT TO TASTE
• 2 Tbsp. Light Olive Oil
• 1 Yellow Onion, cut into quarters
• 5 Garlic Cloves, minced
• 2 Bay Leaves
• 1 Large Carrot, cut into 3” chunks
• 2 Celery Stalks, cut into 3” chunks
• 1 (16 oz.) Can Chopped Tomatoes
• 1¾ Cup Red Wine (Cabernet Sauvignon)
• 3-4 Cups Beef Broth
• Additional Freshly Ground WFF Black Peppercorns, to taste
• 1 cup Polenta
• 1 Cup Italian Parsley Leaves
• 2 Garlic Cloves
• Zest of 1 Large Lemon
• 1 Tbsp. Lemon Juice
• ¼ Cup Olive Oil
• WFF Fresh Ground Peppercorns, to taste
• Pinch of WFF Chili Flakes, optional