Braised Short Ribs with Gremolata

After 10 years with the missus (one year married), I have grown a lot. I now know that the floor is no place for dirty laundry. I now know that there is modest education value in reality shows about weddings. I also know that if I can’t take her to her favorite restaurant on the planet for our anniversary, I had better learn to cook one of their signature dishes.

For those of you who haven’t been to North End in Hudson, OH and are within a 50-mile radius: GO. I guarantee it will not disappoint. The wine staff is well-versed and the kitchen  produces some of the most savory dishes this side of the Mississippi. In fact, if it’s dinner time and you’re reading this, don’t even finish, just get down there.

BRAISED SHORT RIBS WITH GREMOLATA

8-10 beef short ribs, fat trimmed
Kosher salt and pepper
3 tbsp olive oil
1 cup chopped onion
2 shallots, diced
2 carrots, chopped
2 stalks celery, chopped
6 cloves garlic, sliced
1 or 2 sprigs rosemary
2½ cups dry red wine
1½ cups beef broth
1 tsp flour
2 tsp water
1 tbsp aged balsamic vinegar
1/3 cup fresh parsley, chopped
Zest from a whole lemon
1 clove garlic, minced


Preheat oven to 350 degrees F. In a dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Test the heat by flicking tiny droplets of water into the pot. When the water droplets flare up violently, you’re good to go (It’s important that the oil is hot enough). Rub ribs with salt and pepper to taste. Place half the ribs in the pot, turning to brown on all sides (about 30 seconds a side). Add remaining olive oil and repeat browning procedure with remaining half of the ribs. Remove ribs and set aside.

Add onion, shallots, carrots, celery, garlic, and rosemary sprigs to pot [Note: pre-chop all of this ahead of time; it helps]. Saute for 3 minutes, stirring almost constantly. Add wine to pot and bring to a boil. You should be able to scrape any browned bits off the pot. Boil for 12 minutes to reduce slightly. Add broth to pot and return to a boil. Once boiling, add all of the ribs to the pot. You may have to squeeze them to fit—it’s OK. Cover pot and bake in oven for 90 minutes, turning over after 45 minutes. When done, remove ribs and place in a large bowl; set aside for later.

Strain cooking liquid through a sieve into a large bowl. Discard solid. Skim fat from liquid if necessary. Return liquid to pot. Combine flour and water in a small bowl into a paste. Add to pot and bring to a boil. Boil for 10 minutes until reduced to 1 cup. Whisk in balsamic vinegar. Remove from heat and allow to thicken.

Combine chopped parsley, lemon zest, and minced garlic in a small bowl for the gremolata. Serve ribs over mashed potatoes or polenta, top with sauce and a spoonful of gremolata.

Makes  4 servings. Enjoy!

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About Gerard

Fun-loving, well-read foodie.
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