Traditional recipes

Slow-Cooked Short Ribs with Gremolata

Slow-Cooked Short Ribs with Gremolata

English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.


  • 6 10” English-style bone-in beef short ribs (about 10 lb.)
  • Kosher salt and freshly ground black pepper
  • ¼ cup coarse fresh breadcrumbs
  • 2 garlic cloves, finely grated
  • 1 cup chopped fresh flat-leaf parsley
  • ¼ cup grated peeled horseradish or 2 Tbsp. prepared horseradish
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil, divided

Recipe Preparation

  • Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.

  • Preheat oven to 325°. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.

  • Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2½–3 hours. Uncover pan and increase oven temperature to 400°. Roast until ribs are browned on top, 25–30 minutes longer.

  • When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 Tbsp. oil in a small bowl; season gremolata with salt and pepper.

  • Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook lemons, cut side down, until golden brown, about 4 minutes. Top short ribs with gremolata and serve with seared lemons.

Recipe by Travis Lett of Gjelina in Venice CA,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 570 Fat (g) 34 Saturated Fat (g) 13 Cholesterol (mg) 165 Carbohydrates (g) 7 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 55 Sodium (mg) 210

Related Video

Slow-Cooked Short Ribs

Reviews SectionThese were incredible! My guests were so impressed and it could not have been easier. I ended up cooking them at 325 for the full 3 1/2 hours and then finished at 400 for 20 minutes. Results were fall off the bone tender and the gremolata was refreshing and packed with flavor. I Paired it was creamy polenta, Bon appetites harrisa maple glazed carrots, and a winter citrus salad with beets and fennel. Thanks for this recipe! New dinner party favorite.britt summersNYC 12/14/19Very very happy with the way these came out! I was looking for a short ribs recipe that would do away with the need an acidic wine/broth base and this was perfect. The step of salting (and peppering) then chilling for a few hours was all that was needed to lock in the flavor of the beef and the gremolata was the perfect foil for all that richness. Will definitely make this again.AnonymousTreviso, Italy10/14/19Sounds really nice but 8 servings from 6 ribs!Tim600timWeston super mare England08/17/18I have made this recipe a number of times. Absolutely addictive. I served it with a side of roasted polenta. Save the left over bones for a great bone broth.Geri CiceroNew York, New York01/14/18Just wondering what the initial oven temp should be? Is it the same 325 as the bread crumbs?love the video! flat leaf, baby! will be making this tomorrow, looks awesome.kemmynCypress, TX11/10/17Made this for dinner last night with garlic smashed potatoes and steamed broccoli. I did make a few adjustments to the recipe. I added 2 heads of garlic and 2 large sprigs of rosemary to the roasting pan. Absolutely delish!!! Will deffinately make this againKymbyrlynCalifornia11/07/17I won’t make it the first time since I can’t figure out how to print it

Short Ribs Are Made for Summer Grilling

The best part? They're ready in minutes instead of hours.

"Low and slow" is often the mantra for short ribs. But if you don&apost have the patience for barbecuing your beef (and you don&apost happen to be in the mood for a simmering stew), that&aposs still no excuse to neglect this flavorful, well marbled cut in the summertime. Take your cue from Korean barbecue kalbi and grill your short ribs over medium-high heat after a few minutes in a robust marinade, and you&aposll have a terrifically beefy, crispy-edged dinner that&aposs about half the price of fancy ribeye𠅋ut equally delicious. Here&aposs how the dish comes together.

Recipe Summary

  • 3 pounds bone-in beef short ribs
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 ½ cups 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 cups frozen small whole onions
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon prepared horseradish
  • 1 recipe Orange Gremolata
  • Soft polenta or mashed potatoes (optional)

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.

Curtis Stone's braised short ribs with pomme purée and gremolata

Curtis Stone recipe for braised short ribs with pomme purée and gremolata from his restaurant Maude in Los Angeles.

Braised short ribs with pomme purée and gremolata


  • 2 tsp yellow mustard seeds
  • 1 tsp each black peppercorns, coriander seeds and juniper berries
  • 3 black cardamom pods
  • 3 whole cloves
  • 2 star anise
  • 8 boneless beef short ribs (about 150gm each)
  • 1 tbsp olive oil
  • 50 gm caster sugar
  • 120 ml dry red wine
  • 360 ml beef stock
  • 10 thyme sprigs
  • 750 gm chat potatoes
  • 200 gm unsalted butter, diced, chilled
  • 250 ml (1 cup) hot milk
  • 60 gm flat-leaf parsley (about 3 bunches)
  • 185 ml (¾ cup) olive oil
  • 1½ tbsp finely chopped lemon rind
  • 1½ tsp lemon juice
  • 1½ tsp finely chopped garlic



Drink Suggestion: 2009 Emilio Moro, Ribera del Duero, Spain. Drink suggestion by Ben Aviram

Braised Beef Short Ribs Recipe

Slow cooked, rich, sumptuous and packed with flavor. Braised short ribs are well worth the time and effort to make them. If you&rsquove had a dish like this before, you know what I&rsquom talking about. If you haven&rsquot, shame on you! Rush down to the store right this minute with a printed copy of this recipe and get cooking!

You&rsquoll be glad you did, I assure you.

Are you back with the ingredients? Good, I&rsquoll continue.

Meals like this can be cooked on the stove, but I prefer the oven method, mostly because I don&rsquot have to worry about charring the bottom of the dish. The oven gives more control over the process, but this is also a great slow cooker dish. Just sear your ribs first, then deglaze that pan with onions and wine, add everything to the slow cooker and set it to low, forget it for 8 hours and viola! Perfect braised numminess each and every time.

Any way you cook these, just do.

You won&rsquot regret it. This might not be the best picture I ever took of a finished dish, but the ribs themselves are completely out of this world.

If you have leftover short ribs, this is without a doubt the best way to serve them on day two. But if you're making short ribs primarily so you can make this sandwich, there's no problem with that either.

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How to Sear Them

To me one of the most important parts to this is in the sear. It is vital that the ribs be perfectly golden brown on all sides before you add in your braising liquid.

If you didn’t sear them then you are pretty much just boiling meat, which is weird and just wrong.

To properly them you need a hot pan and of course some oil.

You want those ribs, or that t-bone or whole chicken to be perfectly golden brown every time? Of course, you do, so that starts with an oil that has a high smoking point.

So once the oil begins to lightly smoke, add in the seasoned meat, turn the heat down to medium and take the time to brown them on all sides.

Yes, I said all sides in case you missed it.

That caramelization on them enhances the flavor of it significantly so if you aren’t golden brown on them, wait and cook it until it is.

Slow Cooked Beef Short Ribs

This hearty, melt in your mouth, tender dish will be one your family will be begging for again and again!

You’ll be happy to know that there’s no need to sear the meat first. Not necessary at all because this turns out succulent, flavourful and falls off the bone just by throwing all the ingredients into a casserole dish and into the oven for a few hours. Love cutting back on steps ?

Which is why these beef short ribs features on my meal plan fridge list and it’s high time I blogged the recipe for you.

Because life is full, I’m all about cutting out extra steps in life, which is why I throw some potatoes to cook in the casserole dish with the meat, rather than make a seperate mash potato. The potatoes then soak up all the delicious cooking juices and the end result is delicious, soft, tasty potatoes.

If you have some extra time to make mash, I say go ahead, as they really are the perfect accompaniment to beef short ribs.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here's the beef: Slow-cooked short ribs long on flavor

The late Edna Lewis, a Southern culinary legend, is said not to have cared for beef in general, but she made an exception for beef short ribs. She loved the rich, intense flavor, and cooks in the know do, too.

As professional chefs have added more homey comfort foods to their repertoires in recent years, short ribs have made small inroads on restaurant menus.

Short ribs are best enjoyed now, while winter keeps temperatures low, in braised dishes that transform a tough cut of meat into a bit of superlative succulence.

Short ribs come from three parts of a steer: the chuck, rib and plate. No matter what section they come from, all short ribs are cut from the 12 ribs that start at the back and curve down around the belly.

The chuck actually us the shoulder. The rib is the top section just behind the chuck, and the plate is the lower section underneath the rib.

In stores, the packages of short ribs typically won’t pinpoint the section of the steer, though supermarkets tend to sell short ribs from the chuck, which is said to have the most flavor.

Packages often don’t even label the two different cuts of short ribs. The English-style are cut parallel to the rib bone and are either boneless or have just a bit of rib bone.

The other type, Flanken-style, are cut across the rib bone, so they will have a series of short rib bones in them. Both types work fine in most recipes, and both are cheap, typically selling for less than $3 a pound.

The meat in short ribs is well-marbled with fat, which makes it tasty. Short ribs also have a good bit of external fat.

This fat is best removed before cooking. Even then, the braising liquid should be skimmed to remove excess fat released during cooking.

The basic method for cooking short ribs is to sear them in oil and then simmer them in liquid. If that sounds like stew, it basically is.

Almost all short-rib dishes are at least cousins to stews, and short ribs actually make the tastiest beef stew — though that’s not what you usually get when you buy “stew beef” in a supermarket.

The beauty of short ribs is that slow cooking makes some of the most succulent, richest beef dishes imaginable. The hardest part about preparing short ribs is waiting for the meat to fall off the bone.

Short ribs braised in red wine

This recipe is adapted from “Simple to Spectacular” (Broadway Books) by Jean-Georges Vongerichten and Mark Bittman.

This is more or less beef stew. It can be served as is or over egg noodles, mashed potatoes or even polenta.

Salt and freshly ground black pepper

2 tablespoons vegetable oil, such as canola, divided use

2 tablespoons butter, divided use

1 large onion, roughly chopped

1 large carrot, peeled and roughly chopped

1 stalk celery, roughly chopped

4 large cloves garlic, peeled and smashed

1 750-milliliter bottle of fruity but sturdy red wine, such as cotes du rhone or zinfandel

3 sprigs fresh thyme, or teaspoon dried thyme

cup chopped fresh parsley

Trim ribs of excess fat. Sprinkle with salt and pepper.

Put a tablespoon each of oil and butter in a deep heavy skillet or casserole and turn to high heat. A minute later, add the ribs and brown on all sides.

This may take up to 20 minutes, especially if the ribs are cooked in batches. (Cooking in batches is recommended to avoid overcrowding and properly brown the meat.) Remove ribs, pour out and discard fat and wipe out pan.

Heat oven to 350 degrees. Put remaining tablespoon of oil and tablespoon of butter in same pan and turn heat to medium-high.

Add onion, carrot, celery and garlic, along with a pinch each of salt and pepper.

Cook, stirring until onions are soft, about 10 minutes. Add wine, thyme, parsley sprigs and bay leaf. Bring to a boil, then add the browned ribs.

Cover pan and place in oven. Cook until meat is tender and falling off the bone, about 3 hours.

Turn the meat once or twice an hour.

Remove ribs to a platter. (Remove and discard the bones if desired.) Strain the vegetables and liquid, pressing hard on the vegetables to extract all their juices.

Discard vegetables. Let liquid rest five minutes, then skim off fat from surface. (Or refrigerate for a few hours or overnight and skim solidified fat off the surface.)

Bring strained and skimmed liquid to a boil. Add ribs and half the chopped parsley.

When ribs are hot, adjust seasoning as needed and serve in bowls, sprinkled with remaining chopped parsley.

Braised short ribs with horseradish gremolata

This recipe is adapted from Mario Batali’s “The Babbo Cookbook” (Clarkson Potter).

Look for fresh horseradish root in the produce department of supermarkets.

Mr. Batali suggests serving this with orzo, which is small rice-shaped pasta.

Salt and freshly ground black pepper

2 carrots, peeled and roughly chopped

2 celery stalks, roughly chopped

5 garlic cloves, peeled and thinly sliced

2 cups barolo or other full-bodied red wine

1 16-ounce can peeled whole tomatoes, crushed by hand, with their juices

1 cup chicken stock or water

bunch fresh thyme sprigs, or 1 teaspoon dried thyme

bunch fresh rosemary sprigs, or 1 teaspoon dried rosemary

bunch fresh oregano, or 1 teaspoon dried oregano

Leaves from 1 bunch flat-leaf parsley

Zest of 2 lemons, cut into very thin strips or grated

1/4 pound fresh horseradish, peeled and grated

Trim excess fat from short ribs. Season with salt and pepper. Heat oven to 375 degrees.

Heat oil over high heat until smoking in large, heavy-bottomed skillet or Dutch oven. Brown ribs on all sides, about 15 minutes total. (Cook in batches if necessary to avoid overcrowding.)

Remove ribs to a plate set aside. Add carrots, onions, celery and garlic to the pan and cook over high heat, stirring, until browned and softened, about 4 minutes.

Season with salt and pepper. Add wine, tomatoes and their juices, stock, thyme, rosemary and oregano. Bring to a boil and return ribs to pan. Cover pan with foil, place in oven and cook about 2 hours, until meat is very tender and falling off the bone.

Strain the vegetables and meat. Let liquid rest five minutes, then skim off fat from surface. (Or refrigerate a few hours or overnight and skim solidified fat off the surface.) Return meat and vegetables to liquid. (Discard bones if desired.)

To make the gremolata, put parsley, lemon zest and horseradish in a small bowl and toss to combine. Place a portion of ribs in a wide, shallow bowl. Sprinkle each with some of the gremolata and serve.

Korean-style oven-browned short ribs

This recipe is adapted from “The Complete Meat Cookbook” (Houghton Mifflin) by Bruce Aidells and Denis Kelly.

The second step of cooking the ribs in the oven crisps the outsides, and the liquid almost becomes a dipping sauce. If desired, serve these with rice and some kimchi, a spicy Korean pickled cabbage.

1/4 cup dark or light brown sugar

3 tablespoons peeled, chopped fresh ginger

2 tablespoons rice vinegar or cider vinegar

3 pounds beef short ribs, trimmed of external fat

2 to 3 tablespoons Asian sesame oil

Place all ingredients except the sesame oil in a large pot or Dutch oven. If the liquid doesn’t cover the ribs, add more water and a bit more soy sauce.

Bring to a boil, reduce to a simmer, and skim any foam that rises to the surface.

Continue to cook uncovered until ribs are tender, 1 to 2 hours.

Heat oven to 450 degrees. Remove ribs from liquid. Pat ribs dry.

Place ribs bone side down on a rack in a shallow roasting pan or broiling pan and brush with sesame oil. Roast on middle rack of oven until edges turn crispy, about 15 minutes.

Meanwhile, skim any fat from surface of cooking liquid.

Taste the sauce to make sure it has a rich, beefy flavor. If not, boil over high heat for a few minutes to concentrate the flavor. The sauce should remain soupy.

Braised beef short ribs are often served up with mashed potatoes or you can also use steakhouse-style garlic mashed potatoes. The braising liquid can easily be turned into a gravy, if desired. Other classic accompaniments are a creamy polenta, or roasted vegetables.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.