Short Ribs with Walnut Gremolata

Here’s another recipe from one of my many cookbooks. Breakfast, Lunch, Dinner…Life is my newest addition. The book is written by Missy Robbins, a Michelin Star Chef who was awarded Food & Wine’s Best New Chef, and appeared in Top Chef Masters. She has a highly acclaimed restaurant in Brooklyn, for which I am still trying to get reservations! That might still take some time, it is a very popular spot, so I’ll do the next best thing, and cook one of her meals in my kitchen. I hope you cook this with me, it was scrumptious.

What you’ll need:

  • 3 pounds beef short ribs, cut into 2 inch lengths
  • 1 1/2 tbsp salt
  • 2 tsp ground coriander
  • 3 tsp smoked paprika
  • 5 tbsp olive oil
  • 1 1/2 spanish onions, peeled and diced
  • 5 celery stalks, diced
  • 10 garlic cloves, peeled and sliced (I used minced garlic)
  • 1 1/2 cups red wine
  • 2 cups chicken stock
  • 1 bay leaf
  • 8 sprigs thyme
  • 1/4 bunch fresh Italian Parsley
  • 7 oz San Marzano tomatoes, crushed by hand
  • 1/2 tsp chili flakes
  • 2 anchovies in oil, drained and broken into small pieces
  • 2 strips orange zest

For the Gremolata:

  • 1/4 cup finely chopped walnuts
  • zest of one orange
  • 3/4 cup parsley leaves, chopped
  • 1 garlic clove, minced

Season the short ribs on all sides with the salt, coriander and 2 tsp of the smoked paprika. Let them sit for a minimum of 1 hour, overnight would be ideal, covered in the refrigerator.

Lay out the parsley leaves on a paper towel and let them dry for at least 1 hour, Then finely chop them.

Preheat the oven to 325 degrees.

Heat 3 tbsp olive oil in a Dutch oven. Over medium heat sear the short ribs on all sides for about 3 minutes on each side. Remove them and set aside.

Lower the heat to medium-low heat and add the remaining 2 tbsp olive oil to the existing fat in the Dutch oven. Add carrots, onions and celery. Sweat the vegetables while stirring for 3 – 5 minutes. Add the garlic. Sauté for another 5 minutes.

Add the short ribs back to the pot, followed by the red wine. simmer until the wine is reduced by half.

Add chicken stock, herbs, tomatoes, chili flakes, anchovies, orange zest, and remaining smoked paprika. Cover and place the pot in the oven. Cook for 2 1/2 hours.

Combine walnuts, orange zest, parsley leaves and garlic to make the gremolata.

Remove the short ribs from the pot. Serve them as is, or pull them apart (as I did). Serve over potatoes or pasta. Top it off with some of the sauce and some of the vegetables, then garnish with the gremolata.


Bon Appétit!

For more info on Missy Robbins’ cookbook click here

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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