Are you ready to indulge in a dish that will leave your taste buds singing? Look no further! Our Braised Short Ribs and Ginger Gremolata recipe is a game-changer. This mouthwatering American classic is a perfect blend of tender, fall-off-the-bone short ribs and a zesty, aromatic ginger gremolata that will elevate your dining experience to the next level. With a prep time of just 30 minutes and a cook time of 3 hours, this recipe is perfect for a special occasion or a cozy night in with family and friends. So, what are you waiting for? Dive in and discover the rich flavors of this unforgettable dish!
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Short ribs
- Onion
- Carrot
- Celery
- Ginger
- Garlic
- Beef broth
- Parsley
- Salt
- Pepper
Instructions
- Preheat the oven to 325°F (165°C). Pat the short ribs dry with paper towels and season generously with salt and freshly ground black pepper.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of oil and sear the short ribs on all sides until they develop a deep golden-brown crust, about 3-4 minutes per side. Remove the ribs and set aside.
- In the same pot, add diced onions, carrots, and celery. Sauté the vegetables until they begin to soften and caramelize, approximately 5-6 minutes.
- Mince fresh garlic and ginger, then add to the vegetables. Cook for an additional 1-2 minutes until fragrant, being careful not to burn the aromatics.
- Deglaze the pot with beef broth, scraping up all the browned bits from the bottom of the pan. This will add depth of flavor to the braising liquid.
- Return the short ribs to the pot, ensuring they are mostly covered by the liquid. If needed, add additional beef broth or water.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise the short ribs for
- 5 to 3 hours, or until the meat is extremely tender and easily pulls apart with a fork.
- While the ribs are braising, prepare the ginger gremolata by finely chopping fresh parsley and mixing it with minced fresh ginger. Set aside.
- Once the short ribs are done, carefully remove them from the braising liquid. If desired, strain and reduce the sauce on the stovetop to concentrate the flavors.
- Plate the short ribs and generously sprinkle the ginger gremolata over the top. Serve hot with your choice of side dishes like mashed potatoes, roasted vegetables, or creamy polenta.
Tips
- * To ensure tender and flavorful short ribs, make sure to pat them dry with paper towels before seasoning and searing. * Don't rush the browning process - take your time to get a deep golden-brown crust on the short ribs, as it will add depth to the dish. * When deglazing the pot, be sure to scrape up all the browned bits from the bottom to get the most out of your braising liquid. * If you want a more intense flavor, reduce the sauce on the stovetop after braising to concentrate the flavors. * Experiment with different side dishes to find your favorite pairing - mashed potatoes, roasted vegetables, or creamy polenta all work beautifully with this recipe.
Nutrition Facts
Calories: 229kcal
Carbohydrates: 7g
Protein: 21g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 61mg
