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Red Wine Braised Short Ribs with Gremolata

Michael Symon
Servings: 6 - 8
2+ hr

Can't go wrong with Red Wine Braised Short Ribs!

  • Ingredients
  • step-by-step directions
Red Wine Braised Short Ribs with Gremolata
  • For Short Ribs: 6 pounds bone-in beef short ribs
  • 1 cup flour
  • 1/4 cup olive oil (divided)
  • 2 cups onions (peeled, large dice)
  • 1 cup celery (large dice)
  • 1 cup carrots (peeled, large dice)
  • 2 tablespoons tomato paste
  • 2 cups red wine
  • 1 small bunch thyme
  • 2 sprigs rosemary (broken in half)
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 teaspoon whole coriander
  • 4-6 cups chicken or beef stock
  • Kosher salt and freshly ground black pepper (to taste)
  • flaky sea salt (to serve)
  • 1 12- ounce jar pickled jalapenos (sliced, to serve)
  • pickled red onions (to serve)
  • butcher's twine
  • For the Gremolata: 1/2 cup parsley (chopped)
  • 1 tablespoon lemon zest (grated)
  • 1 teaspoon lemon juice
  • 2 cloves garlic (peeled, minced)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat the oven to 325ºF.
  • Pat the short ribs dry on both sides with paper towels and generously season with Kosher salt and freshly ground black pepper. Season the flour with Kosher salt and freshly ground black pepper then dredge the ribs in the flour, shaking off any excess.
  • Place a large Dutch oven over medium-high heat. Add 3 tablespoons of olive oil to Dutch oven. Add half of the short ribs to the pan and sear on all sides until deeply browned, about 3-4 minutes per side. Transfer the short ribs to a plate. Repeat with the remaining ribs, adding the remaining tablespoon of olive oil if needed.
  • Pour off the excess fat from the pan, then add the onions, celery and carrots. Season the vegetables with Kosher salt and freshly ground pepper and cook over medium heat until softened, about 5 minutes. Add the tomato paste and cook, stirring, for about 2 minutes.
  • Deglaze with the red wine, scraping any brown bits off the bottom of the pot. Bring wine and vegetables up to a boil, then reduce wine by half.
  • In the meantime, make a sachet by adding thyme, rosemary, bay leaves, black peppercorns and coriander to a piece of cheesecloth. Roll, tuck, and tie the sachet with a piece of butchers twine.
  • After the wine has reduced, add the stock and season braising liquid with salt and pepper to taste. Return the short ribs to the pan along with the sachet. Make sure the braising liquid covers the short ribs by about two-thirds. Reserve any excess liquid, to add during braise if needed. Cover and braise in the oven for about 4-5 hours or until the meat is very tender.
  • Remove from the oven and allow the short ribs in the braising liquid, to cool to room temperature, then cool in the refrigerator overnight.
  • The following day, skim any solidified fat from the surface. Remove the short ribs from the congealed braising liquid and place them in a medium, shallow pot. Place the Dutch oven on medium heat to reheat the braising liquid. Once it is hot, strain it over the short ribs. Return short ribs to the heat, and gently reheat over medium heat until they are warmed through.
  • To serve, remove the ribs to a serving platter and spoon the braising liquid over the top of them. Season the top of each rib with a pinch of flaky sea salt and garnish with the pickled jalapenos, pickled red onions, and gremolata.
  • For the Gremolata: In a medium bowl, mix parsley, lemon zest, lemon juice, garlic and olive oil. Season with Kosher salt and freshly ground black pepper to taste.
  • Tip: Make a delicious leftover meal with short ribs over pasta, polenta or mashed potatoes!
Similar categories: Pork
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