Braised Beef Ribs in Red Wine with Gremolata
This recipe is so delicious and everyone loves it. The short ribs are browned then gently simmered for 3 hours with onions and carrots in a red wine and pancetta-spiked tomato sauce.
The game-changer is fresh gremolata. It’s a vibrant mix of finely chopped flat-leaf parsley, minced garlic and lemon zest and it brightens the ribs without taking away any richness.
Ingredients
4 tablespoons (60 ml) extra-virgin olive oil
4 lb (1.8 kg) English braising ribs (or other short ribs)
Salt and freshly ground black pepper
2 yellow onions, chopped
3 carrots, peeled and cut into ¼-inch dice
3½ oz (100 g) pancetta, cut into ¼-inch dice
3⅓ cups (800 ml) red wine
2 cups (480 g) canned whole peeled San Marzano tomatoes, roughly chopped
Classic Gremolata
¼ cup fresh flat-leaf parsley, very finely chopped
1 garlic clove, finely minced
Zest of 1 lemon, very finely grated
For gremolata, mix all ingredients together in a small bowl. Set aside and chill.
For ribs, warm the olive oil in Dutch oven over high heat. Season the ribs liberally with salt and pepper. Working in batches, add the ribs to the pan and sear until well browned on all sides, about 3 minutes per side. Pour off any excess fat, leaving a small amount in the pot for the vegetables.
Add the onions, carrots, and pancetta to same pot, turn down the heat to medium-high, and cook until the vegetables are light brown and starting to soften, about 8 minutes. Season with salt and pepper.
Return the ribs to the pot and add the wine and tomatoes. Bring to a boil, then lower the heat and simmer until the meat is very tender, about 2 ½ to 3 hours. Serve with fresh gremolata.
Serves 4.
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