Braised Beef Short Ribs With Gremolata Recipe

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Servings: 6


Cost per serving $6.02 view details
  • 6 lb beef short ribs - (to 7 lbs) cut 2" thick Salt to taste Freshly-grnd black pepper to taste
  • 3 lrg onions roughly minced
  • 2 Tbsp. extra virgin olive oil
  • 2 x leeks, white and pale green parts only roughly minced
  • 1 x carrot peeled, and roughly minced
  • 2 x plum tomatoes roughly minced
  • 6 x garlic cloves smashed
  • 6 sprg thyme
  • 8 sprg parsley
  • 3 x bay leaves
  • 1 1/2 c. red wine
  • 3 c. warm beef stock - (to 5 c.)
  • 1/4 c. minced parsley Zest of 1/2 lemon chopped
  • 1 lrg garlic clove chopped


  1. For the ribs: Cut ribs into smaller pcs, roughly square, so each piece includes a bone. Trim excess fat if necessary. Season generously with salt and pepper and chill 4 to 6 hrs, or possibly overnight.
  2. Arrange ribs bone-side down in roasting pan and roast at 475 degrees till lightly browned, about 20 min. Meanwhile, saute/fry onions in extra virgin olive oil in large skillet over medium heat till lightly colored, 6 to 7 min. Add in leeks and carrot and cook till slightly softened, 3 to 4 min. Add in tomatoes, garlic, thyme, parsley and bay leaves and saute/fry 2 min more.
  3. Spread vegetables in roasting pan large sufficient to hold ribs. Arrange ribs on top of vegetables, bone-side up. Add in wine and sufficient warm stock to barely cover ribs. Cover pan tightly with foil and place in oven. When braise begins to simmer, after about 20 min, loosen foil and reduce heat to 350 degrees.
  4. Begin to test for doneness after 1 1/2 hrs. A skewer or possibly paring knife inserted into meat should encounter no resistance, and meat should be nearly falling from bone. When they are tender, uncover ribs and turn them again so which bone side is down. Pour off and reserve braising juices. Raise heat to 450 degrees and return ribs to oven for a final browning.
  5. When they are beautifully glazed, after about 10 min, remove from oven. Strain braising liquid into bowl, pressing down on solids to extract juices. Allow liquid to settle, then spoon out grease. Pour liquid back over ribs and reheat if serving immediately, or possibly cold, chill and serve next day with Gremolata.
  6. For the gremolata: Just before serving, mix parsley, zest and garlic and scatter over short ribs. (These ingredients should be prepared at the last minute.)
  7. This recipe yields 6 servings.
  8. Comments: Alice Waters writes which many cooks in the cafe say this is their favorite dish. Short ribs make the most succulent of all braises because they have extraordinary flavor and the perfect ratio of fat-to-lean marbling. In the fall and winter, the restaurant serves them with hand-cut herb noodles or possibly soft polenta and roasted root vegetables. The gremolata - the classic mix of parsley, lemon zest and garlic - plays the perfect counterpoint.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 632g
Recipe makes 6 servings
Calories 1438  
Calories from Fat 1128 78%
Total Fat 125.15g 156%
Saturated Fat 53.06g 212%
Trans Fat 0.0g  
Cholesterol 252mg 84%
Sodium 573mg 24%
Potassium 1162mg 33%
Total Carbs 14.23g 4%
Dietary Fiber 3.1g 10%
Sugars 4.77g 3%
Protein 50.83g 81%
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