Name: California-Style Braised Beef Short Ribs with Herb Gremolata
Prep time: 3 h
Total time: 3 h
Yield: 4 servings
Ingredients: 2 lbs beef short ribs, bone-in; 1 tbsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil; 1 large yellow onion, chopped; 3 garlic cloves, smashed; 2 medium carrots, chopped; 1 cup dry red wine; 1 cup beef broth (no pork); 2 sprigs fresh thyme; 1 bay leaf; 1 lemon, zested; 1/4 cup chopped fresh parsley

California-Style Braised Beef Short Ribs with Herb Gremolata

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This California-inspired braised beef short rib dish combines classic comfort with a burst of fresh flavor. The short ribs are deeply seared to build a rich, savory foundation, then slowly braised with aromatic vegetables and red wine until meltingly tender. A bright herb gremolata made from lemon zest and parsley is sprinkled over the top just before serving, cutting through the richness with a pop of acidity and freshness. Perfect for a cool, sunny California evening, this dish is elegant yet approachable, with just enough technique to make it special and memorable.

Ingredients

Instructions

Pat beef short ribs dry and season generously with salt and black pepper on all sides. Let sit at room temperature for 20 minutes to salt early and build flavor.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear short ribs on all sides until deeply browned, 3-4 minutes per side. Remove ribs and set aside.
Lower heat to medium. Add onions, carrots, and garlic to the pot. Cook, stirring, until softened and lightly caramelized, about 5 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes to let the alcohol cook off and flavors concentrate.
Return short ribs to the pot. Add beef broth, thyme, and bay leaf. Bring to a simmer, cover, and braise in a 325°F oven for 2.5 hours, until beef is very tender.
While ribs braise, make gremolata: Combine lemon zest and parsley in a small bowl. Set aside.
When ribs are done, remove from oven. Discard thyme and bay leaf. Skim excess fat from the surface. Serve ribs hot, topped with fresh gremolata to add brightness and balance the dish.