Braised Short Rib Recipe

Braised Short Rib Instructions

1. 1

   Sear the Short Ribs

   Preheat the oven to 300°F (150°C). Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs with salt and black pepper, and sear them in the Dutch oven until browned on all sides, about 8-10 minutes. Remove short ribs and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.

3. 3

   Deglaze

   Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let simmer for 2-3 minutes.

4. 4

   Add Broth and Ribs

   Add the beef broth, bay leaves, and short ribs back into the pot. Bring to a simmer.

5. 5

   Braise

   Cover the pot and transfer it to the preheated oven. Braise for 3 hours, or until the meat is fork-tender.

6. 6

   Prepare Gremolata

   While the ribs are braising, combine chopped parsley, grated horseradish, lemon zest, and lemon juice in a small bowl. Mix well and set aside.

7. 7

   Serve

   Once the short ribs are done, remove them from the oven. Serve hot, topped with horseradish gremolata.