HERB-ROASTED PORK LOIN WITH GREMOLATA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the roast: Remove the pork loin from the fridge 30 minutes before cooking. Preheat the oven to 400 degrees F.
- Place the rosemary, garlic and fennel seeds in a small pile on a cutting board. Run your knife through the pile a few times to chop everything finely and mix the ingredients together. Place the herb mixture in a small bowl and stir in the salt and olive oil to make a paste. Set aside.
- Using a sharp paring knife, make ten 1-inch-deep incisions in the top and sides of the pork loin. Rub the herb paste all over the roast, especially in the cut surfaces. Tie the roast in three spots using butcher's twine. Transfer to a rimmed baking sheet.
- Roast to an internal temperature of 145 degrees F, about 40 minutes. Remove the roast from the oven and allow to rest for 10 minutes before slicing.
- For the gremolata: While the roast rests, whisk together the parsley, lemon zest, lemon juice, salt, pepper and olive oil in a small bowl.
- Serve the gremolata alongside the sliced pork.
CABERNET-BRAISED SHORT RIBS WITH GORGONZOLA POLENTA AND MIXED-HERB GREMOLATA
The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: Stick with Cabernet and try a selection. Two we love are the rich, ripe 2005 Blend No. 815 from Joel Gott(Sonoma, $17) and the 2004 Cabernet from Columbia Winery with black cherry flavors and a velvety texture(Washington, $15).
Provided by Jill Silverman Hough
Categories Herb Blue Cheese Beef Rib Cornmeal Red Wine Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Planning tip:
- With its various elements, this dish lends itself well to team cooking. Seasoning the meat ahead, making the gremolata, browning the ribs, and deglazing the pan are separate steps that allow everyone to take turns. But if you'd prefer to work ahead, the short ribs will taste just as good a day later. Either way, you're golden.
- 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. Sprinkle with Mixed-Herb Gremolata and serve.
MIXED-HERB GREMOLATA
Provided by Jill Silverman Hough
Categories Condiment/Spread Herb Low Fat Vegetarian Low Cal Lemon Healthy Low Cholesterol Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- Mix all ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Chill.
CABERNET-BRAISED SHORT RIBS WITH GORGONZOLA POLENTA AND MIXED-HE
From Bon Appetit 10/07......... I followed the recipe exactly and the combination of the short ribs, creamy gorgonzola polenta and gremolata made a fabulous meal. Made the ribs the day before to make it easier to skim the fat. So much of the meal can be made ahead of time that it really makes for an easy prep the day of a dinner party. For what to drink-Bon Appetit suggests: Stick with Cabernet and try a selection. Two we love are the rich, ripe 2005 Blend No. 815 from Joel Gott (Sonoma, $17) and the 2004 Cabernet from Columbia Winery with black cherry flavors and a velvety texture (Washington, $15).
Provided by Meredith .F
Categories Meat
Time 3h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Gorgonzola Polenta & Mixed-Herb Gremolata Preparation Planning tip:.
- With its various elements, this dish lends itself well to team cooking. Seasoning the meat ahead, making the gremolata, browning the ribs, and deglazing the pan are separate steps that allow everyone to take turns. But if you'd prefer to work ahead, the short ribs will taste JUST AS GOOD a day later. Either way, you're golden.
- 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. Sprinkle with Mixed-Herb Gremolata and serve.
- To make Gorgonzola Polenta: Bring 5 cups of chicken broth to boil in a heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4-cupfuls if polenta is too thick, about 10 minutes. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper.
- To make Mixed-Herb Gremolata: Mix parsley, lemon peel, garlic, fresh rosemary and thyme in small bowl. Can be made 1 day ahead. Chill.
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