Baked to perfection, beyond tender and no need for a knife, my Baked Beef Short Ribs are the perfect comfort food dinner that’s better than a restaurant dish you can serve at home. With a citrus herb gremolata spooned over before serving, it takes this over the top!
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 beef short ribs they 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 meat.
What are beef short ribs?
Short ribs are the cut of beef taken from the brisket, chuck or rib area of the cow and are typically cooked low and slow for that fall apart, tender meat. Boneless beef short ribs are cut from either the chuck or plate, and consist of rib meat that the butcher has separated from the bone.
How to bake beef short ribs?
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.
What temperature should short ribs be cooked to?
What we’re looking for is super tender, fall apart short ribs. I typically find this happens between 190°F to 205°F. The meat collagens and fats melt at this temperature and that’s what makes the meat more tender and juicy.
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!
What is a Gremolata?
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.
The herb and citrus gremolata is served over the beef short ribs to accent and cut through the richness of the fall apart tender meat.
No knives required for this dinner!
The tender, baked beef short ribs easily give way and fall apart with the fork alone.
I served this with a baked potato and life was good.
Baked Beef Short Ribs with Gremolata
- 4 lbs 10” English-style bone-in beef short ribs (See Note 1)
- ground black pepper
- 1/4 cup Panko breadcrumbs
- 2 garlic cloves , finely minced
- 1/4 cup flat-leaf parsley chopped
- 1 tbsp prepared horseradish
- 1 tbsp finely grated lemon zest (See Note 2)
- 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. Set aide, covered, in the refrigerator.
- Uncover the roasting pan and bump up the oven temperature to 400°F. Roast until ribs are browned on top, about 25 minutes longer.
- Spoon the gremolata over the short ribs before serving.
- Pre-cooked, each beef short rib is about one pound each.
- If you can, use a Meyer lemon for the juice and zest. I prefer it for the lemon/orange essence.