Braised Beef Short Ribs with Gremolata // A Night with Eckerts Farm
Serves: 6
  • 3 lb beef short ribs (bone in)
  • 1 tbsp fat (bacon fat, olive oil, etc)
  • 2 sweet onions, chopped
  • 4 cloves garlic, chopped small
  • 16 oz beef broth
  • 2 cups red wine (shiraz)
  • 1.5 tbsp brown sugar
  • 1 tbsp california garlic powder
  • 2 tsp paprika
  • 1 tbsp coarse black pepper
  • 1 tbsp kosher salt
  • 2 tsp ground sage
  • 1 cup flat leaf parsley, chopped small
  • 3 garlic cloves, shaved
  • 1 tbsp lemon zest + 1 tbsp lemon juice
  • Salt & Pepper to taste
Sauce Reduction
  • 1 cup braised sauce
  • ¼ cup whole milk
  • 2 tbsp horseradish
  1. First preheat your oven to 350. Add all of your rub ingredients into a small bowl and mix together. Line a baking sheet with parchment paper and then remove short ribs from fridge and generously add dry rub to all sides of ribs. Cover and Let sit for about 40 minutes before braising (or if making ahead place ribs covered back in fridge w/ rub and remove from fridge 40 minutes before braising).
  2. Next in a large pan (thats deep enough to braise and wide enough to brown your short ribs) heat your fat over medium high heat and then add your short ribs being sure to brown all sides, takes about 6-8 minutes total.
  3. Remove browned ribs onto baking sheet and set aside.
  4. Add your onions and saute for about 6 minutes. Add your garlic for about 30 seconds and then pour in your beef broth & red wine.
  5. Bring braise to a boil and add your ribs. Cover and place in heated oven for about 2½ - 3 hours or until meat is fork tender and you can loosen from the bone (but not fully falling off, for plating purposes. However if they fall off that is OKAY. You just don't want tough ribs!)
  6. Remove from oven and then scoop out 1 cup of sauce into a small pot. Skim fat off top and then bring to a simmer. Add your whole milk and whisk. Add your horseradish 1 tbsp at a time to taste. Remove from heat and set aside until ready to serve.
  7. For your gremolata add your parsley, garlic and lemon zest to a cutting board and rough chop together until flavors meld. Place in a bowl and mix with your lemon juice.
  8. To serve, pour a little of the horseradish sauce on bottom of plate, top with short rib & onions from braise, and garnish with gremolata. Serve immediately
Recipe by My Lavender Blues at