I rarely cook red meat at home, but recently my husband requested short ribs, so I pulled out my favorite short rib recipe and got to work. Meats such as this one are best cooked long and slow which will result in fall off the bone tenderness. I served my ribs on a bed of mashed potatoes, but you could also use polenta, rice, or even pasta if you wanted to. When I make a dish like this, I always top it with gremolata, which is simply fresh parsley, lemon zest and garlic, all chopped together. This combination adds vibrancy to heavy meat dishes such as this one and seems to bring out the flavor of the meat. You can cook this dish in the oven, or at a slow simmer on the stovetop, whatever you prefer.
Deborah Mele 2017
Italian Beef Short Ribs
- 4 Tablespoons All-purpose Flour
- Salt and Pepper
- 5 Pounds Bone-in Beef Short Ribs
- 1/4 Cup Olive Oil
- 2 Medium Onions, Finely Chopped
- 4 Garlic Cloves, Minced
- 2 Carrots, Finely Chopped
- 2 Celery Stalks, Finely Chopped
- 2 Tablespoons Tomato Paste
- 1 Cup Dry Red Wine
- 1 (14 Ounce) Can Chopped Tomatoes
- 1 Cup Beef Broth
- 1 Teaspoon Red Pepper Flakes
- 2 Bay Leaves
- 1 Tablespoon Dried Oregano
- 2 Fresh Rosemary Sprigs
- 1/4 Cup Finely Chopped Fresh Parsley
For The Gremolata:
- 1/3 Cup Fresh Parsley Leaves
- 2 Garlic Cloves, Peeled
- Zest From 1 Large Lemon
- Place the flour, salt and pepper in a plastic bag and mix well.
- Dredge the short ribs one at a time in the flour mixture.
- Heat the olive oil in a large heavy pot over medium heat.
- Once the oil is lightly smoking, brown the ribs on all sides, about 10 minutes per batch, then transfer the ribs to a plate.
- Add the onions, carrot, celery, and garlic to the pot, and cook until the vegetables begin to soften, about 4 to 5 minutes.
- Add the tomato paste, wine, and bring to a boil.
- Once the wine has reduced by half, add the chopped tomatoes, beef broth, red pepper flakes, bay leaves, oregano, rosemary, and parsley.
- Bring mixture to a boil, add the ribs back into the pot, then reduce to a simmer and cover.
- If cooking on the stovetop, continue to cook at a simmer until the meat is very tender, about 2 to 2 1/2 hours.
- If you prefer to cook in the oven, place the covered pot in a preheated 350 degree F. oven and cook until tender, about 2 to 2 1/2 hours.
- To prepare the gremolata, place the parsley, garlic, and lemon zest on a cutting board and chop together.
- Once the meat has cooked, skim as much fat off the top as possible, and remove the rosemary sprigs and bay leaves.
- Serve the meat on a bed of mashed potatoes or polenta, and spoon some of the sauce on top.
- Sprinkle the plates with the gremolata and serve immediately.