Slow-Braised Short Ribs with Red Wine and Gremolata

Ingredients

• 1.5 kg bone-in beef short ribs
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 2 carrots, roughly chopped
• 3 stalks celery, roughly chopped
• 6 cloves garlic, smashed
• 2 tbsp tomato paste
• 500 ml dry red wine (Barolo or Cabernet)
• 500 ml beef stock
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp lemon zest (for gremolata)
• 4 tbsp flat-leaf parsley, finely chopped (for gremolata)
• 1 clove garlic, microplaned (for gremolata)

Instructions

1. 1

   Preheat the oven to 160 °C (325 °F). Pat the short ribs completely dry and season generously with salt and pepper on all sides.

2. 2

   Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches for 3–4 minutes per side until deeply browned. Remove and set aside.

3. 3

   Reduce heat to medium. Add onion, carrot, and celery to the same pot and cook, stirring occasionally, for 6–7 minutes until softened.

4. 4

   Add the garlic and tomato paste, cook for 2 minutes, then pour in the wine. Scrape up any browned bits and simmer for 5 minutes to reduce slightly.

5. 5

   Return the ribs to the pot, add beef stock, thyme, and bay leaves. Liquid should come two-thirds up the ribs. Bring to a simmer.

6. 6

   Cover tightly and transfer to the oven. Braise for 3 to 3½ hours, turning the ribs once halfway through, until the meat is completely tender and pulling away from the bone.

7. 7

   Remove the ribs. Skim fat from the braising liquid, then strain and simmer on the hob for 10 minutes to reduce to a glossy sauce.

8. 8

   Mix together lemon zest, parsley, and microplaned garlic for the gremolata. Serve ribs over creamy polenta or mashed potato, spoon the sauce over, and scatter the gremolata on top.