Jul 14 2026
Restaurants›Ristorante Del Lago›Braised Certified Angus Short Rib Recipe

Braised Certified Angus Short Rib Recipe

Inspired by Ristorante Del Lago
Time3h 30m
Serves4

Fingerling Potato, Roasted Tomato, Spinach, Manzanilla Olives, Cubanelle Pepper, Gremolata

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Ingredients

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Main Ingredients

Gremolata

Seasoning and Braising Liquid

Method

Preparation

  1. 1

    Prep the Ingredients

    Start by washing and drying the fingerling potatoes. Cut the Cubanelle pepper into strips and pit the Manzanilla olives. Set aside.

  2. 2

    Make the Gremolata

    Finely chop the fresh parsley and garlic. In a small bowl, combine chopped parsley, minced garlic, and lemon zest. Mix well and set aside.

Braising the Short Ribs

  1. 3

    Sear the Short Ribs

    In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and black pepper, then sear them in the hot oil until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.

  2. 4

    Add Vegetables and Liquid

    In the same pot, add the fingerling potatoes, roasted tomatoes, and Cubanelle pepper. Stir for a couple of minutes before adding the beef broth and red wine. Bring the mixture to a simmer.

  3. 5

    Braise the Short Ribs

    Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover the pot and reduce the heat to low. Let it braise for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Finishing Touches

  1. 6

    Add Spinach and Olives

    In the last 10 minutes of cooking, add the fresh spinach and Manzanilla olives to the pot. Stir gently and allow the spinach to wilt.

  2. 7

    Serve

    Once the short ribs are tender, remove the pot from heat. Serve the short ribs with the braised vegetables on the side, topped with the gremolata for an extra layer of flavor.

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