THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Recipe

Braised beef short ribs with gremolata

By Jonathan Levitt
Globe Correspondent / November 12, 2008
  • Email|
  • Print|
  • Single Page|
  • |
Text size +

Serves 6

Beef short ribs need about two hours in the oven. These are braised in beer (Guinness is a good choice, but add something milder, if you like). A mixture of parsley, lemon rind, and garlic, called gremolata - traditionally used in the Italian dish osso bucco - is sprinkled on top. To make this in advance, cook the meat but do not caramelize it. Refrigerate the meat and cooking liquid separately. Skim the fat from the liquid. Reheat the meat in the liquid until it is hot. Caramelize the meat and reduce the cooking juices as directed. Serve the dish with mashed potatoes.

3 pounds boneless beef short ribs, trimmed of fat
Salt and pepper, to taste
2 tablespoons butter
3 onions, thickly sliced
2 bay leaves
1/4 cup dried wild mushrooms (such as porcini), soaked in warm water and coarsely chopped
24 ounces (about 2 bottles) beer
1/3 cup chopped parsley
Grated rind and juice of 1/2 lemon
1 garlic clove, finely chopped
1. Set the oven at 300 degrees. Sprinkle the short ribs all over with salt and pepper.

2. In a large flameproof casserole over medium heat, melt the butter. Brown the short ribs for 4 minutes on a side. Remove the ribs from the pan. Spoon off the excess fat, leaving 2 tablespoons in the pan.

Notes:

2. Add the onions, bay leaves, mushrooms, and beer. Return the short ribs to the pot. Bring to a boil, remove from the heat, and cover the pan. Transfer to the oven and cook the beef for 2 hours or until tender.

3. Remove the pot from the oven. Turn the oven temperature up to 400 degrees.

4. With tongs, transfer the meat to a roasting pan. Roast the meat for 10 minutes or until it caramelizes on the surface.

5. Meanwhile, using a ladle, skim off the fat on the surface of the liquid. Set the pot over high heat. Let the liquid bubble steadily for 5 minutes or until it reduces slightly.

6. In a small bowl combine the parsley, lemon rind, lemon juice, and garlic. Divide the meat among 6 deep plates. Spoon some cooking juices on top, then add the gremolata mixture.

  • Email
  • Email
  • Print
  • Print
  • Single page
  • Single page
  • Reprints
  • Reprints
  • Share
  • Share
  • Comment
  • Comment
 
  • Share on DiggShare on Digg
  • Tag with Del.icio.us Save this article
  • powered by Del.icio.us
Your Name Your e-mail address (for return address purposes) E-mail address of recipients (separate multiple addresses with commas) Name and both e-mail fields are required.
Message (optional)
Disclaimer: Boston.com does not share this information or keep it permanently, as it is for the sole purpose of sending this one time e-mail.