Braised Beef Short Ribs with Gremolata

Page 120

| Course Type: Main Courses

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I don't often make beef short ribs as they're not my favourite cut of beef, (fat to meat ratio is high), but we were experiencing our first cold snap of the season and I was looking for something hearty to make - this recipe seemed to fit the bill.

The ingredients were basic - onions, leeks, carrots, celery, tomatoes, red wine, beef stock, fresh herbs - the instructions clear and everything turned out as it should in the time line mentioned in the recipe. The sauce was a little thin, but so flavourful, a little went a long way.

What drew me to this recipe initially was that the ribs were browned in the oven first, then again after braising.....these steps seemed to help render some of the excess fat (which did not end up in the braising liquid) and you were left with glossy, deeply browned ribs with a slightly crispy exterior and succulent, fall-off-the-bone tender interior.

A sprinkling of gremolata, (lemon rind, parsley, garlic), at the end added a nice bit of freshness to a very rich and hearty dish.

I will definitely be making this again.

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