Braised Short Rib With Zesty Gremolata 

The winter chill is starting to creep in and with that the appropriate appetite. This braised short rib is a gorgeous hearty winter dish, that will hit all the right spots. The beef is ever so slowly steeped in red wine, rosemary, thyme and bay with the addition of some carrots, leeks and fennel. It’s also a dish that you can pop in the oven and forget about, while you enjoy that glass of red. 

Ingredients –

  • 2 kg short rib 
  • 4 tbsp sunflower oil 
  • 2 large white onions – sliced
  • 2 large carrots – cut in half moons 
  • 2 fennel bulbs – sliced
  • 2 sticks celery – sliced
  • 1 whole garlic bulb – top cut off 
  • 4 sprigs thyme 
  • 4 sprigs rosemary 
  • 4 bay leaves
  • Salt and pepper to taste 
  • 8 cups low salt beef stock
  • 4 cups red wine 
  • 2 tbsp tomato paste
  • 3 tbsp plain flour 


  • 2 lemons – zest only
  • 1 cup parsley – finely chopped
  • 3 garlic cloves- finely chopped 

Recipe – 

  • Preheat the oven to 180 degrees C 
  • Using half the oil, brown the short ribs in batches in the oven proof casserole dish or something similar ( you will be needing a lid)
  • Remove the short ribs and set aside
  • Add the remaining oil and fry the onion, carrot, fennel and celery, cook for a further 5 minutes
  • Add the tomato paste and flour and cook for 2 minutes
  • Add the beef stock and wine 
  • Add the sprigs of herbs and bay leaves
  • Add the whole garlic
  • Return the browned short ribs to the pot with all juices and ensure they are submerged in the liquid 
  • Bring to boil 
  • Once boiling, place in the oven with the lid on and cook for 4 hours 

For the Gremolata- 

  • Mix all the ingredients together and set aside, sprinkle generously on top of the short rib once served 

Dee’s notes- 

  • Serve with mash or any starch of your choice
  • The short rib is done when it’s falling off the bone 

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