Slow Cooked Short Ribs with Gremolata
By Tested and perfected in the Sur la Table kitchen
Images
Serves
4 servings
Ingredients
To cut down on cooking time, braise the short ribs in the pressure cooker for 45 minutes to 1 hour.
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5 pounds 2x2-inch bone-in beef short ribs
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil
1 cup low-sodium beef broth or water
1 head garlic, cut in half, horizontally
1 onion, cut into eighths
Gremolata:
1 garlic clove, minced
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon apple cider vinegar
1 tablespoon horseradish
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
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5 pounds 2x2-inch bone-in beef short ribs
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil
1 cup low-sodium beef broth or water
1 head garlic, cut in half, horizontally
1 onion, cut into eighths
Gremolata:
1 garlic clove, minced
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon apple cider vinegar
1 tablespoon horseradish
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Procedure
1. To prepare short ribs: Place short ribs on a wire rack-lined sheet pan, season generously with salt and pepper, and refrigerate, uncovered, overnight. Remove the pan with the short ribs from the refrigerator 30 minutes prior to cooking.
2. Set a multi cooker or GreenPan Ceramic Nonstick Slow Cooker to Sauté and add oil. When oil is hot and shimmering, working in batches add beef. Sear beef on all sides until deep golden brown, about 10 minutes total. Add broth, garlic, and onion.
3. Place the lid and set to slow cook Lo for 6 hours or High for 4 hours, or until the meat is tender. Preheat oven to broil and place oven rack in upper 2/3 position. Remove beef from cooker and set on a wire rack lined rimmed baking sheet. Set the Slow Cooker to sauté and reduce braising liquid until thickened as a glaze.
4. Transfer ribs to oven and broil until crispy and slightly charred, about 5 minutes. Remove from oven, spoon with glaze, and return to the oven to caramelize for 2-3 minutes.
5. To prepare the gremolata: To a small bowl, add garlic, parsley, vinegar, horseradish, lemon zest, lemon juice, and oil; whisk to combine. Taste and adjust seasoning with salt and pepper.
6. To serve: Transfer ribs to a serving platter, spoon gremolata over ribs, and serve immediately.
2. Set a multi cooker or GreenPan Ceramic Nonstick Slow Cooker to Sauté and add oil. When oil is hot and shimmering, working in batches add beef. Sear beef on all sides until deep golden brown, about 10 minutes total. Add broth, garlic, and onion.
3. Place the lid and set to slow cook Lo for 6 hours or High for 4 hours, or until the meat is tender. Preheat oven to broil and place oven rack in upper 2/3 position. Remove beef from cooker and set on a wire rack lined rimmed baking sheet. Set the Slow Cooker to sauté and reduce braising liquid until thickened as a glaze.
4. Transfer ribs to oven and broil until crispy and slightly charred, about 5 minutes. Remove from oven, spoon with glaze, and return to the oven to caramelize for 2-3 minutes.
5. To prepare the gremolata: To a small bowl, add garlic, parsley, vinegar, horseradish, lemon zest, lemon juice, and oil; whisk to combine. Taste and adjust seasoning with salt and pepper.
6. To serve: Transfer ribs to a serving platter, spoon gremolata over ribs, and serve immediately.
Slow Cooked Short Ribs with Gremolata
By Tested and perfected in the Sur la Table kitchen
Serves
4 servings
Ingredients
To cut down on cooking time, braise the short ribs in the pressure cooker for 45 minutes to 1 hour.
_______
5 pounds 2x2-inch bone-in beef short ribs
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil
1 cup low-sodium beef broth or water
1 head garlic, cut in half, horizontally
1 onion, cut into eighths
Gremolata:
1 garlic clove, minced
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon apple cider vinegar
1 tablespoon horseradish
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
_______
5 pounds 2x2-inch bone-in beef short ribs
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil
1 cup low-sodium beef broth or water
1 head garlic, cut in half, horizontally
1 onion, cut into eighths
Gremolata:
1 garlic clove, minced
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon apple cider vinegar
1 tablespoon horseradish
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Procedure
1. To prepare short ribs: Place short ribs on a wire rack-lined sheet pan, season generously with salt and pepper, and refrigerate, uncovered, overnight. Remove the pan with the short ribs from the refrigerator 30 minutes prior to cooking.
2. Set a multi cooker or GreenPan Ceramic Nonstick Slow Cooker to Sauté and add oil. When oil is hot and shimmering, working in batches add beef. Sear beef on all sides until deep golden brown, about 10 minutes total. Add broth, garlic, and onion.
3. Place the lid and set to slow cook Lo for 6 hours or High for 4 hours, or until the meat is tender. Preheat oven to broil and place oven rack in upper 2/3 position. Remove beef from cooker and set on a wire rack lined rimmed baking sheet. Set the Slow Cooker to sauté and reduce braising liquid until thickened as a glaze.
4. Transfer ribs to oven and broil until crispy and slightly charred, about 5 minutes. Remove from oven, spoon with glaze, and return to the oven to caramelize for 2-3 minutes.
5. To prepare the gremolata: To a small bowl, add garlic, parsley, vinegar, horseradish, lemon zest, lemon juice, and oil; whisk to combine. Taste and adjust seasoning with salt and pepper.
6. To serve: Transfer ribs to a serving platter, spoon gremolata over ribs, and serve immediately.
2. Set a multi cooker or GreenPan Ceramic Nonstick Slow Cooker to Sauté and add oil. When oil is hot and shimmering, working in batches add beef. Sear beef on all sides until deep golden brown, about 10 minutes total. Add broth, garlic, and onion.
3. Place the lid and set to slow cook Lo for 6 hours or High for 4 hours, or until the meat is tender. Preheat oven to broil and place oven rack in upper 2/3 position. Remove beef from cooker and set on a wire rack lined rimmed baking sheet. Set the Slow Cooker to sauté and reduce braising liquid until thickened as a glaze.
4. Transfer ribs to oven and broil until crispy and slightly charred, about 5 minutes. Remove from oven, spoon with glaze, and return to the oven to caramelize for 2-3 minutes.
5. To prepare the gremolata: To a small bowl, add garlic, parsley, vinegar, horseradish, lemon zest, lemon juice, and oil; whisk to combine. Taste and adjust seasoning with salt and pepper.
6. To serve: Transfer ribs to a serving platter, spoon gremolata over ribs, and serve immediately.