Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Apple Cider Braised Short Ribs with Rosemary Gremolata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 1 review

Apple Cider Braised Short Ribs with Rosemary Gremolata is a comforting and flavorful fall main course. Tender short ribs are slow-cooked in a rich mixture of apple cider, white wine, and beef broth with aromatic vegetables and rosemary. Finished with a fresh, zesty rosemary gremolata, this dish balances hearty, savory flavors with bright herbal notes, perfect for cozy dinners and special occasions.

  • Total Time: 3 hours 45 minutes
  • Yield: 6 servings

Ingredients

Apple Cider Short Ribs

  • 4 lbs bone-in short ribs
  • Kosher salt
  • Black pepper
  • 2 tablespoons olive oil
  • 3 medium carrots, chopped
  • 3 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 2 cups apple cider juice
  • 2 cups beef broth
  • 4 sprigs of rosemary

Rosemary Gremolata

  • ½ cup fresh parsley, finely chopped
  • 1 tablespoon rosemary, minced finely
  • 2 garlic cloves, grated
  • Zest of 1 lemon
  • ½ teaspoon salt

Instructions

  1. Season the Short Ribs: Preheat oven to 325°F (165°C). Generously season the short ribs with kosher salt and black pepper. For best results, season at least 30 minutes ahead or up to a few hours early to allow the salt to penetrate the meat.
  2. Sear the Short Ribs: Heat 2 tablespoons of olive oil in a large Dutch oven over high heat. In two batches, sear the short ribs on all sides without moving them to develop a deep brown crust. Avoid overcrowding to ensure proper browning. Remove seared ribs and place on a plate.
  3. Sauté Vegetables: Reduce heat to medium. Add chopped onions, carrots, celery, and garlic to the Dutch oven and sauté for 7-10 minutes until softened. Stir in 1 tablespoon tomato paste, coating the vegetables evenly.
  4. Add Liquids and Herbs: Pour in 1 cup dry white wine, 2 cups apple cider, 2 cups beef broth, and add 4 sprigs of rosemary. Sprinkle a teaspoon of salt. Scrape the bottom of the pot to deglaze and incorporate fond flavors. Submerge the short ribs in the liquid to ensure they're mostly covered.
  5. Braise in the Oven: Bring the mixture to a boil on the stovetop. Once boiling, cover and transfer the Dutch oven to the preheated oven. Cook for 3 to 3 hours and 30 minutes until the meat is very tender and easily pulls away from the bone with a fork.
  6. Finish and Serve: Remove the Dutch oven from the oven. Skim off the layer of fat from the surface using a spoon. Optionally, strain the cooking liquid, removing herbs and vegetables, and reduce it over low heat to concentrate flavor before serving. Serve the short ribs topped with the fresh rosemary gremolata.
  7. Prepare Rosemary Gremolata: In a small bowl, combine ½ cup finely chopped fresh parsley, 1 tablespoon minced rosemary, 2 grated garlic cloves, zest of 1 lemon, and ½ teaspoon salt. Mix well and sprinkle over the braised short ribs just before serving.

Notes

  • Season the short ribs at least 30 minutes before cooking for better flavor absorption; overnight seasoning in the fridge is ideal.
  • Do not overcrowd the pan when searing ribs to ensure a deep brown crust forms.
  • Skim off fat after cooking; refrigerate overnight to easily remove solidified fat if prepared a day ahead.
  • Optionally strain and reduce the braising liquid for a more refined sauce.
  • Use bone-in short ribs for richest flavor and best texture.
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Course
  • Method: Braising
  • Cuisine: American

Find it online: https://avascooking.com/apple-cider-braised-short-ribs-with-rosemary-gremolata-recipe/