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Chianti-Braised Short Ribs with Gremolata

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Eric Lee, Level 1
Eric Lee
194 Followers
Incredibly easy to prepare, the key is the Italian red wine that adds depth of flavor to this simply satisfying beef recipe. By marinating the short ribs over night and then slowly cooking over a low flame with fresh vegetables, the result is succulent meat that literally falls off the bone. Topped with Italian Gremolata, meyer lemon, and Parmigiano Reggiano, this inspired dish from Wine Country Chef Eric Lee will please and impress. For more Grokker Premium videos from Chef Eric, check out his Profile page.

Cooking Recipe

Servings: 6
Cook Time: 4 hours
Prep Time: 10 minutes
Ready In: 4 hours & 10 minutes

Ingredients:
Shortrib:
6 large beef short ribs
1 bottle of Chianti
salt and pepper
2 ounces olive oil
1 carrot, chopped
2 onions, minced
3 celery stalks, chopped
4 cloves garlic
3 sprigs thyme
24 ounces veal or beef stock or reserved liquid from the previous batch

Gremolata:
1 1/2 tablespoons chopped Italian flat parsley
1 inch long piece of fresh horseradish
1 meyer lemon
1 large clove of garlic
2 tbsps freshly grated Parmigiano-Reggiano

Directions:
Shortribs:
1. Marinate the short ribs at least overnight in the red wine. Preferably for 3 days. Drain, reserving the liquid. Dry the ribs very well. Season well with salt and pepper.

2. Heat a thick-bottomed pan over medium high heat. Add the olive oil. Add the short ribs and brown on all sides. Remove. Add the vegetables and the thyme. Sauté for 3 minutes. Add the ribs back to the pot. Add the reserved wine and the veal stock.

3. Bring to a simmer and place in a preheated 350°F oven covered for 4 hours or until very tender. Remove the ribs from the sauce and remove the bones and extra fat. Strain the sauce. Ladle off the fat from the top of the sauce.

4. Reduce to a nice sauce consistency or thicken with beurre manie or cornstarch slurry if desired. Check seasoning.

Gremolata and Serving:
1. Reheat the shortribs in the finished sauce. Place on serving plates and top with sauce. Using a microplane grater, top each shortrib with gratings of horseradish, lemon zest, garlic, cheese and chopped parsley. Serve immediately. May also serve with polenta, pasta or roasted vegetables.

Chianti-Braised Short Rib
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