BRAISED BEEF SHORT RIBS WITH GREMOLATA RECIPE - (5/5)
Provided by รก-174942
Number Of Ingredients 19
Steps:
- For the ribs: Cut ribs into smaller pieces, roughly square, so each piece includes a bone. Trim excess fat if necessary. Season generously with salt and pepper and refrigerate 4 to 6 hours, or overnight. Arrange ribs bone-side down in roasting pan and roast at 475 degrees until lightly browned, about 20 minutes. Meanwhile, saute onions in olive oil in large skillet over medium heat until lightly colored, 6 to 7 minutes. Add leeks and carrot and cook until slightly softened, 3 to 4 minutes. Add tomatoes, garlic, thyme, parsley and bay leaves and saute 2 minutes more. Spread vegetables in roasting pan large enough to hold ribs. Arrange ribs on top of vegetables, bone-side up. Add wine and enough hot stock to barely cover ribs. Cover pan tightly with foil and place in oven. When braise begins to simmer, after about 20 minutes, loosen foil and reduce heat to 350 degrees. Begin to test for doneness after 1 1/2 hours. A skewer or 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 that bone side is down. Pour off and reserve braising juices. Raise heat to 450 degrees and return ribs to oven for a final browning. When they are beautifully glazed, after about 10 minutes, 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 cool, refrigerate and serve next day with Gremolata. 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.) This recipe yields 6 servings. Each serving: 534 calories; 532 mg sodium; 130 mg cholesterol; 27 grams fat; 15 grams carbohydrates; 47 grams protein; 1.21 grams fiber.
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sandy morales
[email protected]I love this recipe! The ribs are always tender and flavorful, and the gremolata is the perfect finishing touch. I've made this dish several times and it's always a hit with my guests.
Emmanuel Bassey
[email protected]These ribs were amazing! I followed the recipe exactly and they turned out perfectly. The meat was tender and juicy, and the sauce was rich and flavorful. I served them over mashed potatoes and they were a hit with my family.
ZAHIM JAN
[email protected]I'm not a huge fan of short ribs, but these were really good. The meat was tender and flavorful, and the sauce was delicious. I would definitely make this dish again.
Syed Abbas
[email protected]These ribs were a bit too salty for my taste, but the flavor was good.
Journey Barnett
[email protected]I've made this recipe several times and it's always a hit. The ribs are always fall-off-the-bone tender and the sauce is delicious. I highly recommend this recipe.
Beth Ostrowski
[email protected]These ribs were amazing! The meat was so tender and juicy, and the sauce was rich and flavorful. I served them over rice and they were a hit with my family.
Aoife Cassidy
[email protected]I'm not a big fan of beef short ribs, but I decided to give this recipe a try and I was pleasantly surprised. The ribs were tender and flavorful, and the gremolata added a nice touch of brightness. I would definitely make this dish again.
Serenity Couture
[email protected]These ribs were a bit dry, but the flavor was good.
Hali WarriorofCourage
[email protected]I followed the recipe exactly and the ribs turned out perfectly. They were so tender and flavorful. I will definitely be making this dish again.
Baabu Kumal
[email protected]The ribs were fall-apart tender and the sauce was delicious. I served them over mashed potatoes and they were a hit with my guests.
Jacqueline Appiah
[email protected]These ribs were a bit too fatty for my taste, but the flavor was good.
Kara Deutsch
[email protected]I'm not a big fan of short ribs, but I decided to give this recipe a try and I'm so glad I did! The ribs were incredibly tender and the sauce was rich and flavorful. I will definitely be making this dish again.
Suman Leembu
[email protected]OMG! These short ribs are amazing! The meat is so tender and flavorful, and the gremolata is the perfect complement. I will definitely be making this dish again.
Hasnain Shaikh
[email protected]These braised beef short ribs were fall-off-the-bone tender and packed with flavor. The gremolata was the perfect finishing touch, adding a bright and herbaceous note. I served the ribs over mashed potatoes and they were a hit with my family.