With Father’s Day coming up on us fast I thought a home cooked show stopper that looks like you slaved all day but didn’t dinner was in store. Behold these beyond tender Baked Beef Short Ribs with Gremolata. Dad (or your hubby) will be proud… and thankful!
Instead of braising these Baked Beef Short Ribs with Gremolata get covered and slowly baked to render and get beyond tender. The herb and citrus gremolata is served over to accent and cut through the richness of the dish.
Don’t be shocked at the size of these either, they shrink down quite a bit. These beefy short ribs get a liberal amount of kosher salt and freshly ground black pepper to start. Look at these beauties!
After their salt and pepper rub all these bad boys need next is a cup of beef broth or water to add to the roasting pan. Place the ribs meaty side up in the pan, cover pan with aluminum foil and cook in a 325°F oven until meat is tender, 2 1/2 to 3 hours.
Uncover the roasting pan and bump up the oven temperature to 400°F. Roast until ribs are browned on top, about 25 minutes longer.
A typical gremolata is simply fresh herbs chopped and mixed with garlic, lemon zest and juice, olive oil and breadcrumbs. This one gets kicked up with a slight punch from prepared horseradish (or grated peeled horseradish) and it is wonderful.
No knives required for this dinner! The tender, baked beef short ribs easily give way and fall apart with the fork alone.
The herb and citrus gremolata is served over to accent and cut through the richness of the fall apart tender meat.
I served this with a baked potato and life was good. If you like short ribs, try my Bulgogi Korean BBQ Short Ribs, or my Slow Cooker Szechuan Sticky Beef Short Ribs. Enjoy!
- 4 lbs 10” English-style bone-in beef short ribs (See Note 1)
- Kosher salt
- Ground black pepper
- 1/4 cup Panko breadcrumbs
- 2 garlic cloves , finely minced
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tbsp prepared horseradish
- 1 tbsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil
- Generously season ribs all over with salt and pepper. Allow to rest one hour or overnight, uncovered and refrigerated.
- Preheat oven to 325°F. Toast Panko breadcrumbs on a rimmed baking sheet until golden brown, 8–10 minutes. Let cool, set aside.
Add a cup of beef broth or water to add to the roasting pan. Place the ribs meaty side up in the pan, cover pan with aluminum foil and bake in oven until meat is tender, 2 1/2 to 3 hours.
- While ribs bake mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and oil in a small bowl. Season gremolata with salt and pepper to taste.
- Uncover the roasting pan and bump up the oven temperature to 400°F. Roast until ribs are browned on top, about 25 minutes longer.
- Top short ribs with gremolata and serve.
1. Pre-cooked, each beef short rib is about one pound each.
I haven’t had beef short ribs in a long time.
I think it might have to be time to rethink that one. You will be a happy man, Jeff. 🙂
You are knocking me out with that gremolata on top. I love that little burst of freshness on deeply flavorful dishes like short ribs. Perfection!
It so makes this! Amazing what a shift in the palette and texture can do! 🙂
I wouldn’t need any utensil to eat these. Just grab and dig in! Love the gremolata on top for a pop of fresh flavour contrasting with the rich meat. You’re making me wish I had picked up those short ribs at Costco last week 😉
Glad you have a Costco way up there! These were so big and ended up being so good. Sometimes you see things that large and it could be a tough cut, but the low and slow roast did the trick! So, go back to Costco, pick up two and let me know your thoughts! 😉
Hey Kevin. These look absolutely delicious; short ribs are such a flavorful cut. Some roasted potatoes and carrots would go nicely with this. Short ribs are another of those meats that has skyrocketed in price, but they are so worth the splurge.
Agree, why is that certain meats come and go either in trend or cost and they are the same as before? There must be a cabal of meat ranchers who decide what to make the “new” cut and market it and just shift it around yearly. LOL
These look totally fab Kevin. Tom loves short ribs and I haven’t made them in quite a while. Love the gremolata too. Need to try this recipe!
Sounds like the perfect Father’s Day dinner to me Mary Ann?! 😉
I’ve always loved the word ‘gremolata’…it just sounds so fancy! I’m also loving this recipe, Kevin. Beef short ribs are one of my favorites, and it just so happens that Laura loves ’em, too. I might need to make some this weekend to celebrate Dad’s Day! 🙂
Isn’t it a fun word? When I think of short ribs the term unctuous comes to mind and knowing how tender they’ll be always get me salivating. Treat yourself for Father’s Day Dave! 😉