Recipes and Cooking Braised Short Ribs with Orange Gremolata 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 8, 2019 Print Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 20 mins Bake Time: 2 hrs Total Time: 50 mins Servings: 6 Jump to Nutrition Facts Ingredients 3 pound bone-in beef short ribs ¾ teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon olive oil 1 ½ cup finely chopped carrot (3 medium) 1 tablespoon minced garlic (6 cloves) 1 14 ounce can beef broth ½ cup dry red wine or beef broth 1 teaspoon dried thyme, crushed 1 bay leaf 2 cup frozen small whole onions 1 tablespoon Dijon-style mustard 1 tablespoon prepared horseradish 1 recipe Orange Gremolata Soft polenta or mashed potatoes (optional) Orange Gremolata 2 tablespoon snipped fresh Italian parsley 2 teaspoon orange zest 2 cloves garlic, minced Directions 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. 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. 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. Orange Gremolata In a small bowl combine parsley, orange zest, and garlic. Print Nutrition Facts (per serving) 717 Calories 62g Fat 8g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 717 % Daily Value * Total Fat 62g 79% Saturated Fat 26g 130% Cholesterol 126mg 42% Sodium 714mg 31% Total Carbohydrate 8g 3% Total Sugars 3g Protein 25g Vitamin C 5.3mg 27% Calcium 40.4mg 3% Iron 3.1mg 17% Potassium 595mg 13% Folate, total 24.2mcg Vitamin B-12 4.3mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.