Braised Short RIBS WITH Citrus Gremolata
- 30m Prep Time
- 3h Cook Time
- 3h Ready In
Decadent braised short ribs with a bright citrus gremolata that cuts through the richness. Slow-cooked until tender, these ribs are perfect for special occasions.
Ingredients
- 5 lbs bone-in English-style short ribs
- Kosher salt
- freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 1 large carrot diced
- 1 celery finely chopped
- 4 clove garlic minced
- 1 cup dry red wine
- 2 cup low-sodium chicken stock
- 4 sprig fresh thyme
- 3 sprig fresh marjoram
- 1 bay leaf
- 1/4 cup unsalted butter
- 1 cup fresh flat-leaf parsley leaves finely chopped
- 1/4 cup extra-virgin olive oil
- 1 medium orange finely grated zest
- 2 medium lemons finely grated zest
- 0.5 medium lemon juiced
- 2 clove garlic minced
- kosher salt
Nutrition (per serving, estimated)
Estimated based off 16 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 324 mg
- Iron: 4.29 mg
- Magnesium: 64.1 mg
- Phosphorus: 279 mg
- Potassium: 1044 mg
- Zinc: 2.04 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5 lbs bone-in English-style short ribs
- Kosher salt
- freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 1 cup dry red wine
- 2 cup low-sodium chicken stock
- 4 sprig fresh thyme
- 3 sprig fresh marjoram
- 1 bay leaf
- 1/4 cup unsalted butter
- 1/4 cup extra-virgin olive oil
- kosher salt
Prepare
- 1 medium yellow onion, finely chopped
- Dice 1 large carrot
- 1 celery, finely chopped
- Mince 4 clove garlic
- 1 cup fresh flat-leaf parsley leaves, finely chopped
- 1 medium orange, finely grated zest
- 2 medium lemons, finely grated zest
- Juice 0.5 medium lemon
- Mince 2 clove garlic
Let's Cook
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Step 1.
Preheat the oven to 400°F. Season the short ribs all over with salt and pepper.
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Step 2.
In a large Dutch oven or heavy pot over high heat, warm the olive oil. Sear the short ribs in two batches to avoid overcrowding, cooking until richly golden brown on two meaty sides, about 5 minutes total per batch. Reduce heat if the pot gets too hot. Transfer the seared ribs to a plate.
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Step 3.
Pour off all but 2 tablespoons of fat from the pot. Return the pot to medium-high heat and add the onion, carrot, celery, and a sprinkle of salt. Cook, stirring to scrape up any browned bits, until the vegetables soften, about 4 minutes.
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Step 4.
Add the garlic and cook until fragrant, about 1 minute. Add the wine and bring to a boil, cooking for about 30 seconds. Stir in the stock and return to a boil.
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Step 5.
Return the short ribs and any accumulated juices to the pot, nestling them into the liquid as much as possible. Crush the thyme and marjoram sprigs slightly with your hands, then add them along with the bay leaf. Cover the pot and transfer to the oven.
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Step 6.
Cook for 30 minutes, then rearrange the ribs, making sure they are as submerged in the liquid as possible. Reduce the oven temperature to 300°F, cover again, and continue cooking until the ribs are very tender, about 2½ hours.
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Step 7.
While the ribs cook, make the gremolata: In a small bowl, stir together the parsley, olive oil, orange zest, lemon zests, lemon juice, garlic, and a pinch of salt. Set aside.
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Step 8.
When the ribs are tender, use a slotted spoon to gently transfer them to a warm serving platter. Optionally, remove any large pieces of fat or pull the meat from the bones in large pieces, discarding the fat.
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Step 9.
Strain the cooking juices through a fine-mesh sieve into a saucepan (you should have about 2 cups). Using a large metal spoon, skim off as much fat from the surface as possible.
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Step 10.
Bring the liquid to a gentle boil over medium heat and simmer until reduced slightly, about 3 minutes. Add the butter, stirring until fully melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper if needed.
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Step 11.
Pour the sauce over the ribs. Top with the gremolata, spooning it evenly over the ribs, and serve at once.