Braised Beef Short Rib Gremolata Recipe

Braised Beef Short Rib Gremolata Recipe
Braised Beef

Legends Hospitality

Braised Beef

Legends/AT&T Stadium Executive Chef Orazio LaManna's Braised Beef Short Rib Gremolata, prepared Osso Buco-style, is a wonderful and satisfying wintertime recipe. 

8
Servings
237
Calories Per Serving
Deliver Ingredients

Ingredients

For the beef

  • 6 ounce boneless short ribs
  • 1/4  cup all-purpose flour
  • tablespoons unsalted butter
  • medium onion, halved lengthwise and thinly sliced
  • small carrot, finely chopped
  • celery rib, finely chopped
  • garlic cloves, finely chopped
  • cup dry white wine
  • cup chicken broth
  • can whole or diced plum tomatoes with juice
  • teaspoons fresh thyme leaves
  • fresh flat-leaf parsley sprigs
  • bay leaf
  • Salt and pepper to season

For the gremolata

  • tablespoons chopped fresh flat-leaf parsley
  • teaspoon finely grated lemon zest
  • large garlic clove, minced

Directions

For the beef

Preheat oven to 325°F.  

Pat short ribs dry and season with salt and pepper. Coat short ribs with flour, shaking off excess flour. Heat oil and 2 tablespoons butter in ovenproof pot over med- high heat, then brown short ribs on all sides. Transfer to a plate.  

Reduce heat to moderate and add remaining tablespoon of butter to pot along with onions, carrot, celery, and garlic and cook, sauté for about 5 minutes to golden color. Add remaining ingredients and bring to a boil, stirring. Arrange short ribs in pot in one layer and return to a simmer. Cover pot and braise shanks in middle of oven until very tender, about 1 1/2 hours. Discard parsley sprigs and bay leaf.  

For the gremolata

Stir together gremolata ingredients in a small bowl and sprinkle over osso buco just before serving. 

Nutritional Facts

Total Fat
11g
16%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
39mg
13%
Carbohydrate, by difference
21g
16%
Protein
13g
28%
Vitamin A, RAE
26µg
4%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
94µg
100%
Calcium, Ca
63mg
6%
Choline, total
38mg
9%
Fiber, total dietary
1g
4%
Folate, total
14µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
24mg
8%
Niacin
3mg
21%
Phosphorus, P
117mg
17%
Selenium, Se
11µg
20%
Sodium, Na
509mg
34%
Water
67g
2%
Zinc, Zn
5mg
63%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.