Braised Short Ribs With Orange Gremolata Recipe

Name: Braised Short Ribs With Orange Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs bone-in beef short ribs, well trimmed and cut in 3 inch lengths; 3/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 tablespoon olive oil; 2 large carrots, diced; 1 tablespoon garlic, minced; 14 ounces beef broth; 1/2 cup dry red wine; 1 teaspoon dried thyme, crushed; 1 bay leaf; 2 cups frozen white pearl onions; 1 tablespoon Dijon mustard; 1 tablespoon prepared horseradish; 2 tablespoons fresh flat leaf parsley; 2 minced garlic cloves; 2 teaspoons finely shredded orange peel

Servings: persons

4 lbs bone-in beef short ribs, well trimmed and cut in 3 inch lengths
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 large carrots, diced
1 tablespoon garlic, minced
14 ounces beef broth
1/2 cup dry red wine
1 teaspoon dried thyme, crushed
1 bay leaf
2 cups frozen white pearl onions
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
2 tablespoons fresh flat leaf parsley
2 minced garlic cloves
2 teaspoons finely shredded orange peel

1
Heat oven to 350 degrees. Sprinkle ribs with 1/2 tsp of the salt and all the pepper. In a 4 to 5 quart ovenproof pot, brown ribs on all sides in hot oil over medium high heat. Set ribs aside; discard all but 1 TB drippings from pot. Reduce heat to medium-low. Add carrots and garlic to pot; cook and stir about 10 minutes or until carrots are just tender.
2
Return the ribs to the pot. Add broth, wine, thyme, bay leaf and remaining 1/2 tsp of salt. Bring to boiling; remove from heat. Over pot; transfer to oven. Bake for 2 hours or until meat is very tender, adding frozen onions during the last 30 minutes of cooking.
3
Transfer ribs to a large, deep serving platter; cover and keep warm. Skim fat from cooking liquid; discard bay leaf and any bones that have fallen off ribs. If cooking liquid is too thin to serve as a sauce, bring to boiling and cook uncovered for 5 minutes to reduce slightly to about 2 1/2 cups. Whisk in mustard and horseradish. Pour sauce over ribs.
4
To make orange gremolata combine two tablespoons snipped fresh italian parsley; 2 cloves minced garlic and 2 tsp finely shredded orange peel. Top the ribs with the orange gremolata.

1329

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 lbs bone-in beef short ribs, well trimmed and cut in 3 inch lengths, 3/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1 tablespoon olive oil, and more.

Yes, Braised Short Ribs With Orange Gremolata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Short Ribs With Orange Gremolata

How did you like this recipe?

Frequently Asked Questions