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...

Pucker up for the world's favourite ice creams

From Japanese Mochi to British clotted cream by Harriet Hall

26 Jul 2016

10 of the best vegan and vegetarian BBQ recipes

From halloumi burgers to satay skewers by Moya Crockett

22 Jul 2016

Experts reveal best breakfast to help people fighting depression

This is, according to experts, the ideal breakfast for people at risk of depression by Kayleigh Dray

20 Jul 2016

Six of the best craft ciders to try this summer

As chosen by Mamie founder Aymeric Peurois by Jenny Tregoning

15 Jul 2016

The UK's best coastal cafes to (eat and) drink in the view

Wish you were eating here? by The Stylist web team

15 Jul 2016

Taste some of the biggest burger trends of 2016

Get ready for National Burger Day by The Stylist web team

15 Jul 2016

Now you can go for a disgusting dinner at Mr and Mrs Twit's house

Calling all Roald Dahl fans: your childhood awaits in the form of bird pie by Amy Swales

08 Jul 2016

51 ways to indulge in gin around the UK

Safaris, festivals, teas and tours to get your juniper on by Amy Swales

06 Jul 2016

The jelly bean wine pairing guide you didn't know you needed

Take your sugar fix to the next level by Amy Lewis

20 Jun 2016

One of the world’s best red wines is available for less than £5

Stock up, quickly! by Victoria Gray

10 Jun 2016