One of the great things about being on vacation is having the opportunity to change up your eating habits. It can be a great time to try something new or indulge in something you don’t often enjoy at home. For me on our honeymoon cruise, my indulgence was red meat. Yup, that’s right. Lamb, veal, steak, braised, grilled, and roasted – these were some of the best choices available for dinner on our ship. Thus, what must be one of the great things about coming home from vacation? Trying to recreate your favorite dishes, of course. This is exactly what I intended to do with braised short ribs – tender, fall-off-the-bone, succulent rich red meat: this is what I wanted to make at home for a cozy winter dinner party with friends. When I returned home and saw the October 2007 issue of Bon Appetite adorned with Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb Gremolata, it was simply meant to be.
Honestly, I didn’t make any changes to this recipe, and why should I? It was perfectly easy and perfectly delicious. I cannot think of a more low-maintenance yet impressive and hearty dish to serve to company. The cabernet made them taste just awesome, and even the polenta, dotted with crumbled gorgonzola, was a success – more than satisfying a friend who was sure she didn’t like polenta A simple mix of colorful roasted vegetables seasoned with fresh herbs was the perfect side dish.