Fall-apart tender beef short ribs with gremolata feature red wine-braised short ribs cooked for hours until tender and topped with a fresh, herby gremolata topping.
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Hard to believe that Labor Day weekend is only a few short days away! These are the short ribs that will be gracing my menu and the countdown is absolutely on.
I’m slowly starting the transition into fall food and these short ribs are the perfect place to start. The slow-braised meat is just the right amount of cozy while the lemony parsley gremolata on top adds a fresh little punch of herb flavor.
This is also a super low-maintenance dinner since the short ribs cook low ‘n’ slow for a good couple hours and it only takes a few minutes to pull together the gremolata for topping.
Absolutely the kind of food the upcoming holiday weekend calls for.
These Short Ribs Feature…
- Juicy meat just falling off the bones it’s so tender
- A flavorful braising broth with red wine, carrots, onions, and fresh rosemary
- A fresh parsley gremolata topping with lots of garlic and lemon zest
Making the Short Ribs
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Beef short ribs
- Unsalted butter
- Yellow onion
- Carrot
- Garlic
- Red wine
- Beef broth
- Bay leaf
- Rosemary
- Parsley
- Lemon zest
Choosing Your Short Ribs
You will need about 2 lbs bone-in short ribs for this recipe. Prepare the short ribs for cooking by seasoning well on both sides with salt and pepper and they’re good to go.
Tips for Perfect Short Ribs
- Sear short ribs – sear the short ribs on all sides until golden brown. This builds a flavorful crust on the beef.
- Saute vegetables – saute the onion, carrot, and garlic until fragrant.
- Deglaze pan with red wine– pour the red wine over the vegetables and use a wooden spoon to scrape up any browned bits. This is extra flavor for the sauce.
- Braise short ribs 2 to 2-1/2 hours – this long cook time is essential for tenderizing the short ribs. Once the short ribs pull away easily from the bone you’ll know it’s done.
- Top with gremolata after braising – sprinkle the fresh gremolata over short ribs for serving.
Recipe Variations
Try these ideas for a different twist on these short ribs.
- Add more vegetables – try braising short ribs with parsnips, turnips, or potatoes.
- Try different herbs – try sage or thyme in place of the rosemary.
- Make it non-alcoholic – use apple cider or grape juice in place of the red wine.
Serving Suggestions
These short ribs are great served alongside crusty bread, a fresh salad, and roasted or mashed potatoes.
The meat is absolutely falling off the bones it’s so tender and it’s that gremolata on top that really pulls all the flavors together. You get a little pop of garlicky lemon-scented parsley in every bite that pairs so well with the rich meat.
This is one dinner that will impress literally anyone!
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
More beef dinners you’ll love!
Braised Short Ribs with Gremolata
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Ingredients
Braised Short Ribs
- 2 lbs bone-in beef short ribs
- Kosher salt and pepper
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced into 1-inch cubes
- 2 medium carrots, diced into 1-inch cubes
- 3 medium cloves garlic, minced
- 1/2 cup dry red wine
- 1-1/2 cups beef broth
- 1 dried bay leaf
- 2 sprigs fresh rosemary
Gremolata
- 1 cup firmly-packed parsley leaves
- 1 tablespoon grated lemon zest
- 3 medium cloves crushed garlic
- Kosher salt and pepper to taste
Instructions
Braised Short Ribs
- Preheat oven to 300F. Pat short ribs dry and season all over with salt and pepper. Heat a Dutch oven (or a large oven-safe high-walled skillet) over medium-high heat, then add butter and swirl to evenly coat. Sear short ribs 4-6 minutes on all sides until a deep golden brown. Transfer short ribs to a plate and set aside.
- Drain all but 1 tablespoon drippings out of pan and set back over medium-high heat. Add onion and carrots to pan and sauté 2-3 minutes until onion is translucent. Add garlic and cook 1 additional minute until fragrant.
- Pour red wine into pan and use a wooden spoon to scrape up any browned bits. Allow to cook 2-3 minutes until red wine is reduced in half. Add beef broth and bring to a simmer.
- Remove pot from heat and arrange seared short ribs, bay leaf, and rosemary in sauce. Cover pot and place in preheated 300F oven. Roast short ribs 2 to 2-1/2 hours until short ribs are very tender and meat pulls away easily from the bone with a fork.
- Remove the rosemary sprigs and bay leaf from pot and keep short ribs warm for serving.
Gremolata
- Mince parsley well and toss with lemon zest, garlic, and salt and pepper to taste in a small bowl.
- Serve short ribs warm with gremolata spooned on top. Enjoy!
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