Braised Beef Short Rib Gremolata Recipe

Braised Beef Short Rib Gremolata Recipe
4 from 1 ratings
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 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
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon finely grated lemon zest
  • 1 large garlic clove, minced
  1. Preheat oven to 325°F.
  2. 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.
  3. 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.
  4. Stir together gremolata ingredients in a small bowl and sprinkle over osso buco just before serving.