Baked Short Ribs with Gremolata
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Baked short ribs with gremolata are pure comfort food, and better than a restaurant dish. Make this recipe for an easy gourmet-style meal!
With the holiday season coming up on us fast, I think show stopping meals are in order. This year, I challenge you to skip the traditional prime rib roast or holiday ham. There will be no carving a turkey this year, because these beyond tender baked short ribs can be cut with a butter knife.
Instead of braising beef short ribs, this recipe calls for them to be covered so they can bake slowly. The fat renders down and the meat becomes beyond tender. The herb and citrus gremolata is served over to accent and cut through the richness of the meat.
Types of short ribs
Bone-in short ribs are the cut of beef taken from the brisket, chuck or rib area of the cow. They have a decent amount of connective tissue and fat, so the cooking method of choice is usually a low and slow bake.
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.
Making baked 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 baked short ribs. To achieve this, the internal temperature should be between 190°F and 205°F. The meat collagens and fats melt at this temperature and that’s what makes the meat more tender and juicy.
NOTE: Don’t be shocked at the small size of your baked short ribs; they shrink down quite a bit during cooking.
What is a gremolata?
A typical gremolata is simply fresh herbs chopped and mixed with garlic, lemon zest and juice, olive oil and breadcrumbs. It’s similar to fresh herb condiments like pesto and cilantro chimichurri.
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 baked short ribs to accent and cut through the richness of the fall apart tender meat.
No knives required for this dinner! The tender, baked ribs easily give way and fall apart with the fork alone.
This post, first published on Kevin is Cooking June 3, 2014, was last updated with new content on Sept. 18, 2021
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Baked Short Ribs with Gremolata
Ingredients
- 4 lbs bone-in beef short ribs 10” English-style
- salt
- ground black pepper
- 1/4 cup panko breadcrumbs
- 2 cloves garlic finely minced
- 1/4 cup flat-leaf parsley chopped
- 1 tbsp prepared horseradish
- 1 tbsp finely grated lemon zest (See Note 1)
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil
Instructions
- 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.
Notes
- If you can, use a Meyer lemon for the juice and zest. I prefer it for the lemon/orange essence.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi Kevin. I don’t know how I found your site, but I’m so glad I did. I’ve made several of your recipes and not a one that I wouldn’t make again. Thank you for sharing with us. I do have a question about this Gremolata concerning the garlic. Is that meant to be raw? I made this and thoroughly enjoyed it but the garlic was strong for me this way. Anyway, thank you. You’re a great chef!
Reading your comment made my day, thanks so much Jody!
As for the garlic, yes it is raw. Maybe use half or smash with the side of your knife to mash and then chop into a mince for less of a punch of garlic.
I love gremolata with deeply savory dishes like this – it makes all the flavors shine! And the texture of your short ribs looks amazing!
Fall off the bone, de-lish! 🙂
Gremolata is such an easy and delicious topping! Loving it paired with these succulent short ribs!!!
This is such a great combination of flavors. Thanks Chey! 🙂
Kevin this looks absolutely delicious.
It’s a keeper, thanks so much Sheenam!
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! 😉