Braised short ribs w/ citrus gremolata

Braised short ribs w/ citrus gremolata

Photo by Shelly H.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Braised Short Ribs

  • 8

    short ribs (2 short ribs per person)

  • 2

    cups of onion, diced

  • 1

    cup of carrot, diced

  • 1

    cup of celery, diced

  • 3

    cloves of garlic

  • 2

    dried bay leaves

  • 2.5

    cups red wine (I used cabernet)

  • 1.5

    cups port wine

  • 2

    tablespoons of balsamic vinegar

  • 6

    cups of beef stock

  • Citrus Gremolata

  • 3

    tablespoons of flat leaf parsley, minced

  • 1

    teaspoon of finely grated lemon zest

  • 1

    medium clove of garlic, minced

  • salt and pepper to taste

Directions

Braised Short Ribs 1) 30 minutes before cooking, season the short ribs all arond with salt and pepper. 2) In a dutch oven over high heat, add olive oil and brown the short ribs on all sides. Work in batches if you must and set aside. 3) Preheat the oven to 325 degrees F. 4) Reduce the heat to medium and throw in the vegetables and bay leaves. Saute the vegetables until caramelized. 5) Add both wines and balsamic vinegar to deglaze the bottom of the pot. Scrape up any of those delicious brown bits at the bottom of the pan and bring the liquid back up to a boil. Keep boiling the liquid until it reduces by half. 6) After the wine's reduced by half the starting amount, add the ribs back into the pot and add enough stock to just cover the short ribs. Cover the pot with a lid and throw it in the pre-heated oven for 2 hours or until the meat yields easily when pierced with a knife. 7) After 2 hours of cooking, remove the ribs to a plate. Strain the liquid to a saucepan squeezing all of the liquid out of the vegetables with the back of a ladle. 8) Bring the strained liquid to a boil and reduce until it coats the back of a spoon. Season with salt and pepper to taste and serve along with the short ribs. Citrus Gremolata 1) Combine everything together in a bowl. Cover and refrigerate until needed. To serve, place 2 short ribs on a plate and sprinkle with the citrus gremolata.


Nutrition

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