Braised Short Ribs with Gremolata

These fall-off-the-bone braised short ribs are the ultimate comfort dish. Slow-cooked in a rich red wine sauce until impossibly tender, then finished with a bright, zesty gremolata of lemon zest, garlic, and fresh parsley.

Instructions

1. 1
   Season and sear

   Pat ribs completely dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over high heat. Sear the ribs in batches for 3–4 minutes per side until deeply browned. Remove and set aside.

   Tip: Don't overcrowd the pan — searing in batches ensures a proper crust.
2. 2
   Build the aromatics

   Reduce heat to medium. Add onion, carrots, and celery to the same pot. Cook for 8 minutes, stirring occasionally. Add garlic and cook 2 minutes more.
3. 3
   Add wine and reduce

   Add tomato paste and cook 2 minutes. Pour in the red wine, scrape up all browned bits. Reduce by half, about 8 minutes.
4. 4
   Braise low and slow

   Return ribs to pot. Add beef stock and herbs. Cover and braise at 160°C for 3–3.5 hours until falling off the bone.

   Tip: For even richer results, braise the day before — flavors deepen beautifully.
5. 5
   Reduce the sauce

   Remove ribs, strain liquid, skim fat. Simmer 10–15 minutes until glossy and spoonable.
6. 6
   Gremolata and serve

   Mix lemon zest, garlic, and parsley. Plate ribs over mashed potatoes, spoon sauce over, and finish with gremolata.