Braised Short Ribs are one of those decadent dishes that are easy to make, but make you look like a genius in the kitchen.
Meaty and tender, short ribs are one of my favorite cuts of beef. They were made for braising — giving them a nice crusty sear over high heat before letting them simmer with broth, wine, and vegetables allows them to develop a deep, rich flavor, but with a minimum of work.
My favorite pan for braising is my copper pot and an enameled Dutch oven. If you don’t have these pieces, don’t let that stop you from making these braised short ribs; you can use any deep heavy-bottomed pot.
If you are making them for two, you can make it in a cast iron skillet covered with a baking sheet.
Though the braised short ribs are the star of the show, there’s no denying that the gremolata comes into play. First, when the parsley, garlic, and lemon zest it the hot ribs, you are blown away, really intoxicated, by the aroma.
If that doesn’t get your senses ready to eat, well… you might need to check your pulse. That first bite of ribs with the gremolata, and maybe a bit of horseradish mashed potatoes with caramelized onions on the fork with it, is something I can’t quite describe – sheer decadence.
You’ll be asked to make this dish time and again, and you will willingly say, “yes,” to whoever asks you to because it’s the easiest dish on the planet to make.
Honestly, short ribs are so scrumptious, especially when topped with a bright, citrusy gremolata, I think they could be labeled an antidepressant — just dish them up for anyone with a case of the blues and watch the transformation take place!
Braised Short Ribs and Ginger Gremolata
- 1/4 cup extra-virgin olive oil
- 4 16-ounce beef short ribs
- Kosher salt and freshly ground pepper
- 1 onion peeled and roughly chopped
- 3 carrots peeled and roughly chopped
- 3 celery stalks roughly chopped
- 6 garlic cloves 2 tablespoons, minced
- 2 cups full-bodied red wine
- 1 16-ounce can of tomatoes with the juices
- 2 cups beef stock
- 1/2 bunch of thyme about 1/4 cup, roughly chopped
- 1/2 bunch of rosemary about 1/4 cup, roughly chopped
- 1/2 bunch of oregano about 1/4 cup
For the Gremolata
- Leaves from 1 1/2 bunch of flat-leaf parsley
- zest of 1 lemon
- zest of 1 orange
- 1/4 pound fresh ginger minced
- Preheat the oven to 350°F.
- In a large heavy bottom Dutch oven, heat oil until almost smoking. Liberally season the ribs with the salt and pepper and brown the ribs over high heat on all sides until the meat is deep brown, about 15-20 minutes. Don’t skip this step or the flavor will not be as intense. Remove the short ribs to a plate and set aside.
- Add the onions, carrots, and celery to the Dutch oven until they are translucent, about 10 minutes. Add the garlic for about 2 minutes then stir in the red wine, tomatoes with the juice, beef stock, thyme, rosemary, and oregano. Scrape the bottom of the pan with a wooden spoon to remove the browned bits. Add the beef ribs back to the Dutch oven with any of the juices that have accumulated. Cover and place in the oven for 2 hours or until the meat is falling off the bone.
- To make the gremolata: In a small bowl, lightly toss together the parsley, lemon zest, orange zest, and fresh ginger, then set aside.
- Remove the short ribs from the oven and to a plate. Pour the pan juices over the ribs and place a handful of gremolata over the top of them, and serve with Garlic Mashed Potatoes.