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Tender Slow Braised Beef Short Ribs Recipe with Red Wine Gremolata

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This recipe features slow-braised beef short ribs cooked to melting tenderness in red wine, complemented by a fresh, zesty gremolata that brightens the rich flavors. Perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 4–5 pounds beef short ribs, bone-in
  • Salt and freshly ground black pepper, to season generously
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 cups dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups beef broth (preferably low sodium)
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • Zest of 1 lemon
  • 2 garlic cloves, minced
  • 1 tablespoon extra virgin olive oil (optional)
  • Pinch of salt

Instructions

  1. Remove the short ribs from the fridge 30 minutes before cooking to bring them to room temperature. Pat dry and season generously with salt and pepper.
  2. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Sear ribs in batches for 3-4 minutes per side until deeply browned. Transfer ribs to a plate and set aside.
  3. Lower heat to medium. Add chopped onion, carrots, and celery to the pot. Cook for 5-7 minutes until softened and lightly caramelized. Add minced garlic and cook for 1 more minute.
  4. Stir in 2 tablespoons tomato paste and cook for 2 minutes, stirring constantly.
  5. Pour in 2 cups red wine, scraping the bottom of the pot to loosen browned bits. Simmer for 5 minutes to reduce slightly.
  6. Return ribs to the pot, nestling them into the liquid. Add beef broth, thyme, rosemary, and bay leaf. Ensure liquid covers about halfway up the ribs; add more broth if needed.
  7. Bring liquid to a gentle simmer on the stove, then cover and transfer pot to a preheated oven at 325°F (163°C). Cook for 3 to 3.5 hours, turning ribs halfway through, until meat is fork-tender.
  8. While ribs braise, combine parsley, lemon zest, minced garlic, and a pinch of salt in a small bowl. Drizzle with olive oil if desired and set aside.
  9. Once ribs are done, remove and cover loosely with foil. Strain braising liquid into a saucepan and simmer over medium heat for about 10 minutes until slightly thickened. Adjust seasoning with salt and pepper.
  10. Serve ribs on plates, spoon reduced sauce over them, and sprinkle generously with gremolata.

Notes

Bring ribs to room temperature before searing for better browning. Do not skip searing as it adds flavor. Maintain oven temperature at 325°F for tender meat. Turn ribs halfway through cooking for even braising. Gremolata adds a fresh contrast to the rich meat. For slow cooker adaptation, cook on low 6-8 hours or high 3-4 hours after searing and sautéing vegetables.

Nutrition

Keywords: beef short ribs, slow braised, red wine, gremolata, tender beef, comfort food, easy dinner, gluten-free

Find it online: https://chrisfeasts.com/tender-slow-braised-beef-short-ribs-recipe-with-red-wine-gremolata-easy-and-perfect/