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Here's your next dinner party recipe for cold wintery weather -- a braised short ribs recipe topped with a fresh citrus gremolata for some bright flavor to the hearty braised recipe.

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Braised Short Ribs with Orange Gremolata

Ingredients

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Directions

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  • Heat oven to 350°F. Trim fat from ribs. Sprinkle ribs with 1/2 teaspoon of the salt and the pepper. In a 4- to 5-quart oven-going Dutch oven heat olive oil over medium-high heat. Brown ribs on all sides in hot oil. Remove ribs and set aside. Discard all but 1 tablespoon drippings in Dutch oven. Reduce heat to medium-low. Add carrot and garlic to drippings in pan. Cook and stir about 10 minutes or just until carrot is just tender.

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  • Return ribs to Dutch oven. Add beef broth, wine, thyme, bay leaf, and the remaining 1/4 teaspoon salt. Bring to boiling; remove from heat. Cover Dutch oven. Transfer Dutch oven to preheated oven. Bake ribs about 2 hours or until very tender, adding the frozen onions the last 30 minutes of baking.

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  • Transfer ribs to a large, deep serving platter and cover with foil. Skim fat from cooking liquid; discard bay leaf and any bones that have fallen off. If sauce is too thin, bring to boiling and cook, uncovered, about 5 minutes to reduce slightly (you should have about 2-1/2 cups). Whisk in mustard and horseradish. Pour sauce over ribs. Top with Orange Gremolata. If desired, serve with polenta or mashed potatoes.

Nutrition Facts (Braised Short Ribs with Orange Gremolata)

717 calories; 62 g total fat; 26 g saturated fat; 2 g polyunsaturated fat; 29 g monounsaturated fat; 126 mg cholesterol; 714 mg sodium. 595 mg potassium; 8 g carbohydrates; 1 g fiber; 3 g sugar; 25 g protein; 0 g trans fatty acid; 4567 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 24 mcg folate; 4 mcg vitamin b12; 40 mg calcium; 3 mg iron;

Orange Gremolata

Ingredients

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Directions

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  • In a small bowl combine parsley, orange zest, and garlic.

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