Baked Beef Short Ribs with Gremolata

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!

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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!

5 from 2 votes

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Baked Beef Short Ribs with Gremolata

Prep Time

5 mins

Cook Time

3 hrs

Total Time

3 hrs 5 mins

 

Instead of braising these Baked Beef Short Ribs with Gremolata get slow roasted to render and get beyond tender. The herb and citrus gremolata is served over to accent and cut through the richness of the dish. Adapted from Bon Appetit recipe.

Course: Dinner, Main

Cuisine: American, Western

Servings: 4

Calories: 1371 kcal

Author: Kevin Is Cooking

Ingredients

• 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

Instructions

1. Generously season ribs all over with salt and pepper. Allow to rest one hour or overnight, uncovered and refrigerated.
2. Preheat oven to 325°F. Toast Panko breadcrumbs on a rimmed baking sheet until golden brown, 8–10 minutes. Let cool, set aside.

3. 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.

4. 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.
5. Uncover the roasting pan and bump up the oven temperature to 400°F. Roast until ribs are browned on top, about 25 minutes longer.
6. Top short ribs with gremolata and serve.

Recipe Notes

1. Pre-cooked, each beef short rib is about one pound each.

 

Nutrition Facts

Baked Beef Short Ribs with Gremolata

Amount Per Serving

Calories 1371 Calories from Fat 1143

% Daily Value*

Total Fat 127g 195%

Saturated Fat 53g 265%

Cholesterol 251mg 84%

Sodium 213mg 9%

Potassium 819mg 23%

Total Carbohydrates 4g 1%

Protein 48g 96%

Vitamin A 0.6%

Vitamin C 8.2%

Calcium 5.7%

Iron 31.4%

* Percent Daily Values are based on a 2000 calorie diet.