Sunday Heritage Bone-In Short Ribs with Spring Onion Gravy & Pecan Gremolata

Instructions

1. 1

   Generously season the 4 lbs bone-in beef short ribs with 1 tbsp kosher salt and 1 tsp black pepper. Let the meat sit at room temperature while you preheat your oven to 325 degrees F.

   10 min

   Tip: Don't rush the resting period; bringing the meat closer to room temperature ensures a better, more even sear.

2. 2

   Place a heavy Dutch oven over medium-high heat and add the 2 tbsp grapeseed oil. Once the oil is shimmering, carefully lay the seasoned short ribs in the pot. Sear them aggressively on all sides until a deep, dark brown mahogany crust forms.

   20 min

   Tip: Work in batches if necessary so you don't overcrowd the pan. We want a deep sear, not a steam.

3. 3

   While the ribs are searing, prepare your aromatics. Roughly chop the white bulbs of the 2 bunches spring onions (setting the green tops aside for the gremolata). Dice the 2 medium carrots and 2 stalks celery, and smash the 4 cloves garlic.

   10 min

   Tip: Keep the vegetable cuts relatively uniform so they cook down evenly in the gravy.

4. 4

   Remove the heavily browned ribs to a plate. Lower the heat to medium. Add the chopped spring onion bulbs, diced carrots, and diced celery straight into the rendered beef fat. Sauté until the onions are translucent and the vegetables begin to soften and pick up color.

   8 min

   Tip: Use the moisture from the vegetables to start scraping up the fond (browned bits) from the bottom of the pot.

5. 5

   Stir in the 2 tbsp tomato paste and the 4 cloves smashed garlic. Cook, stirring constantly, until the tomato paste darkens to a rich rust color and the raw tomato aroma cooks out.

   2 min

   Tip: Caramelizing the tomato paste is crucial here; it builds the deep, savory backbone of the final sauce.

6. 6

   Pour in the 1 cup dry red wine to deglaze the pot. Use a wooden spoon to scrape up all the remaining beautiful browned bits from the bottom. Let the wine simmer vigorously until it has reduced by half.

   5 min

   Tip: Stand back slightly when pouring the wine to avoid the sudden burst of steam.

7. 7

   Stir in the 3 cups beef stock, 1 tbsp fish sauce, 4 sprigs fresh thyme, and 2 bay leaves. Nestle the seared short ribs back into the liquid, ensuring they are mostly submerged. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to the oven.

   150 min

   Tip: The fish sauce won't make it taste like seafood at all; it acts as an invisible umami amplifier that makes beef taste even beefier.

8. 8

   While the ribs are braising, make the gremolata to cut the richness of the meat. Finely chop the reserved spring onion green tops, mince the 1/2 cup fresh parsley, and roughly chop the 1/3 cup toasted pecans. Toss them together in a small bowl with the 1 tbsp lemon zest and 1 tbsp lemon juice. Set aside.

   10 min

   Tip: The acid and fresh herbs in this gremolata act as a necessary palate cleanser against the fatty, slow-cooked beef.

9. 9

   Carefully remove the Dutch oven from the oven. The meat should be fork-tender and pulling away from the bone. Transfer the ribs to a serving platter and tent with foil. Skim the excess fat from the surface of the braising liquid, then place the pot on the stove over medium-high heat to let the gravy reduce and thicken slightly.

   10 min

   Tip: If you have time, you can cool the braising liquid completely in the fridge to easily lift off the solidified fat cap, then reheat.

10. 10

    Plate the short ribs, spoon the deeply flavored vegetable and onion gravy over the top, and garnish generously with the bright pecan and spring onion gremolata right before serving.

    5 min

    Tip: Serve this alongside some creamy grits or whipped sweet potatoes to soak up that incredible potlikker-style gravy.