Braised Short Ribs with Gremolata

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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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.

Prep Time 30

Cook Time 3

Total Time 3 30

Servings servings

Calories 380kcal

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!

Notes

Storing Instructions

Store short ribs and gremolata in refrigerator up to 6 days.

Nutrition