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...

No more meat (during the week): why I'm going flexitarian for Lent

"From as early as I can remember, meat has been the norm — until now." by Katie O'Malley

12 Feb 2016

Veganuary diary: To be vegan or not to be vegan?

Here’s to more mindful eating by Harriet Hall

08 Feb 2016

February's best new restaurant openings

The hottest new dining spots you need on your radar by Victoria Gray

08 Feb 2016

How to make halva with pistachios and rose petals

The perfect mid-morning snack or homemade Valentine's gift

01 Feb 2016

Veganuary diary week three: eating out as a vegan

Going cold tofu by Harriet Hall

27 Jan 2016

Fakeaways, not takeaways. Exciting dishes to make at home in 30 mins

Faster than the time it takes a pizza delivery bike to reach you. by Sejal Kapadia Pocha

27 Jan 2016

The juice trend that will improve digestion and boost your immunity

The need-to-know guide to kombucha

25 Jan 2016

How to cook the vegetable of the moment

Five winning cauliflower recipes

25 Jan 2016

Dominique Ansel's cult New York bakery to open in London

The best Cronut in town? by Sejal Kapadia Pocha

21 Jan 2016

The rise of meat-based cocktails: bacon and egg martini anyone?

We're on the fence with this food trend by Alex Peake-Tomkinson

21 Jan 2016