Cabernet-Braised Short Ribs With Gorgonzola Polenta & Three-Herb Gremolata

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2 tbsp FOR THE SHORT RIBS SEASONING --- chopped fresh rosemary

2 tbsp chopped fresh thyme

1 tbsp Coarse kosher salt

1 tbsp Freshly ground black pepper

6 pounds meaty beef short ribs, 10 ribs, English style

1/4 cup FOR THE BRAISING --- Vegetable Oil

1 x large onion, sliced

2 x carrots, chopped

2 stalks celery, chopped

4 cloves garlic, chopped

2 x 750 ml bottles Cabernet Sauvignon

2 tbsp Butter, room temperature

2 tsp All Purpose Flour

1/4 cup FOR THE GREMOLATA --- finely chopped fresh Italian parsley

3 tbsp finely grated lemon peel

2 x garlic cloves, minced

1 1/2 tbsp finely chopped fresh rosemary

1 1/2 tbsp finely chopped fresh thyme

4 cup FOR THE POLENTA -- low salt chicken broth

1 1/2 cup Polenta, not instant

3/4 cup crumbled gorgonzola cheese

1/4 cup Heavy Cream

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