Jump to Main ContentJump to Primary Navigation
Top

Braised beef ribs with herb gremolata

braised-ribs.jpg

Impress your Valentine (or any dinner party guests) with this heart dish of tender beef with punchy bursts of lemon and parsley. Mashed Potatoes or polenta are consummate companions to this big, bold dish. The leftovers make great sandwiches.

Ingredients (Serves 4)

  • 1 bay leaf
  • Sprig of thyme
  • 1 garlic clove
  • 5 whole black peppercorns
  • 2½ lb/1.2 kg beef short ribs {about 8 pieces}
  • 2 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp extra-virgin olive oil
  • ¼ cup/60 ml dry white wine (such as Sauvignon Blanc)
  • 3 cups/720 ml low-sodium beef or chicken broth
  • 1 large onion, chopped
  • 2 large carrots, cut in 2-in/5-cm chunks
  • 2 stalks celery, cut in 2-in/5-cm chunks
  • 1 lemon
  • ⅓ cup coarsely chopped fresh flat-leaf parsley
  • 1 tbsp extra-virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper

Step 1: Preheat the oven to 300˚F/150°C /gas 2. Wrap the bay leaf, thyme, garlic, and peppercorns in cheesecloth and tie with kitchen string to make an herb sachet.

Step 2: Place the ribs on piece of parchment/ baking paper and season generously on all sides with salt and pepper. Heat the oil in a large Dutch oven or other wide, heavy ovenproof pot with a lid over medium-high heat. Add the ribs and cook to a deep brown on all sides, about 2 minutes per side. Transfer the ribs to a plate.

Step 3: Add the white wine to the pan and scrape with a wooden spoon to loosen the brown bits (this is called deglazing). Add the broth and return the ribs to the pan along with the onions, carrots, celery, and herb sachet.

Step 4: Cover and bring to a simmer over medium-high heat; as soon as it reaches a constant simmer, (boiling meat makes tough meat, while simmering it soothes it into its most tender form), transfer the pan to the oven and cook until the meat is tender and falling off the bone, about 2 1/2 hours, stirring once during the cooking to make sure that all sides are immersed in the cooking liquid.

Step 5: Remove the ribs and large vegetables to a plate, leaving any small or delicate bits of vegetables behind. Cover the meat with aluminum foil to keep warm. Place the Dutch oven on the stove over medium-high heat; skim any excess fat off the broth with a large shallow spoon and simmer over medium heat until it has thickened slightly and reduced to about 1 3/4 cups/420 ml of sauce, about 20 minutes.

Step 6: Use a vegetable peeler to strip 2 or 3 long pieces of lemon zest from the lemon. Slice the zest as thinly as possible with a sharp knife and stir together with the parsley and olive oil. Season with a pinch of salt and black pepper.

Step 7: Serve 2 ribs per person on top of a bed of melted polenta or mashed potatoes in shallow bowls or plates. Spoon cooked carrots around the sides. Top the ribs with a generous heap of Gremolata. Serve with the cooking liquid to spoon over.

Taken from The Newlywed Cookbook by Sarah Copeland. Photographs by Sara Remington. Published by Chronicle Books, £22.99

Need more Valentine's Day recipes? Try these Dutch baby Pancakes with Poached Rhubarb or a Bittersweet Chocolate Tart with Smoked Sea Salt.

Related

dutch-babies.jpg

Dutch babies with poached rhubarb

serenarowerecipe.jpg

Potato gnocchi with coconut sauce & dukkah

salad-splash.jpg

Beetroot and Persian Feta Salad

Comments

Latest...

The world's first hot air balloon bar is coming to the UK

Get ready for some sky-high drinking

by Sarah Biddlecombe
24 May 2017

All the best ways to indulge your love of gin around the UK

Safaris, festivals, teas and tours to get your juniper on

by Amy Swales
24 May 2017

How to chill a bottle of white wine in less than 3 minutes

Because who has time to wait for wine?

by Kayleigh Dray
22 May 2017

This is how you decide what to eat for lunch

Salad or sandwich?

by Sarah Biddlecombe
22 May 2017

This is an avocado filled with coffee because the avolatte is upon us

That's a latte. Inside an avocado, yes.

by Amy Swales
22 May 2017

Pink pineapples could soon be brightening up your breakfast

The candy-coloured food train rumbles on

by Amy Swales
19 May 2017

The goth latte is here to redefine black coffee for 2017

Morticia Addams would 100% approve

by Kayleigh Dray
19 May 2017

Stop what you're doing and revel in the art of Freddo hot chocolate

The iconic bar is now available in powder form

by Anna Brech
19 May 2017

Are you ready for the London Tequila Festival?

Limes and salt, one two three...

by Anna Brech
18 May 2017

Coffee ice could solve all of your diluted caffeine issues

The answer to your frappuccino prayers

by Amy Swales
17 May 2017