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
460
Calories Per Serving
Deliver Ingredients

Ingredients

For the beef

  • 8 6 ounce boneless short ribs
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 medium onion, halved lengthwise and thinly sliced
  • 1 small carrot, finely chopped
  • 1 celery rib, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 1 can whole or diced plum tomatoes with juice
  • 1 teaspoons fresh thyme leaves
  • 1 fresh flat-leaf parsley sprigs
  • 1 bay leaf
  • Salt and pepper to season

For the gremolata

  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon finely grated lemon zest
  • 1 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. 

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.

Nutritional Facts

Total Fat
33g
52%
Sugar
2g
N/A
Saturated Fat
15g
74%
Cholesterol
124mg
41%
Protein
29g
58%
Carbs
8g
3%
Vitamin A
95µg
11%
Vitamin B12
5µg
77%
Vitamin B6
0.6mg
27.8%
Vitamin C
6mg
9%
Vitamin D
0.2µg
0.1%
Vitamin E
0.5mg
2.4%
Vitamin K
32µg
41%
Calcium
39mg
4%
Fiber
1g
4%
Folate (food)
17µg
N/A
Folate equivalent (total)
27µg
7%
Folic acid
6µg
N/A
Iron
4mg
24%
Magnesium
39mg
10%
Monounsaturated
16g
N/A
Niacin (B3)
6mg
31%
Phosphorus
294mg
42%
Polyunsaturated
2g
N/A
Potassium
593mg
17%
Riboflavin (B2)
0.3mg
19.5%
Sodium
611mg
25%
Thiamin (B1)
0.2mg
12.3%
Trans
2g
N/A
Zinc
11mg
77%

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