Olive Gremolata & Red Wine Short Ribs

Rich red wine braised short ribs juxtaposed with a fresh, herby olive gremolata for a balanced dish that feels lighter on the palate.

Drink Pairings: Cabernet Sauvignon or Brunello

Ingredients Serves: 6

  • 4lb Sliced Grass-Fed Beef Short Ribs
  • Oil for Searing
  • Braising Liquid:
  • 1 bottle Red Wine
  • 4 cups Beef Stock
  • 2 Carrots
  • 2 Celery ribs
  • 5 Thyme Sprigs
  • 3 Rosemary Sprigs
  • 2 Bay Leaves
  • Gremolata:
  • 3 T Pitted Green Olives
  • 1 t Fresh Rosemary Leaves
  • 1 t Fresh Thyme Leaves
  • 1 t Finely Grated Orange Zest
  • 3 T Fresh Italian Parsley
  • 2 t Extra Virgin Olive Oil
  • Salt & Pepper

Instructions

1

Dry off the short ribs & cut the slices in half to make them easier to sear. Season them with salt & pepper.

2

Preheat your oven to 350˚F.

3

Peel the carrots and cut them and the celery ribs into thirds.

4

Oil a frying pan or skillet and get it very hot. Sear the short ribs on both sides, working in batches if necessary to avoid crowding the pan.

5

Move the seared short ribs to a pot or Dutch oven. Add the bay leaves, red wine, thyme, carrots, rosemary, celery, salt & pepper.

6

Bring the braising liquid to a simmer & cook off some of the alcohol. Add the beef stock (enough to almost cover the other ingredients). Lid the pot and braise in the oven until the ribs are fork tender (2-4 hours).

7

Remove the short ribs from the pot & set them aside. Strain the braising liquid and discard all the vegetables and herbs.

8

Simmer the braising liquid to reduce it by 50%.

9

Finely chop the ingredients for the gremolata. Stir them together with the extra virgin olive oil, salt & pepper.

10

Before serving, reheat the short ribs submerged in some of the reduced braising liquid.

11

Serve the short ribs atop the starch of your choice, drizzled with some of the braising liquid and topped with the gremolata.