I begin this food and drink post with a simple admission: Before I wrote this up, I had no idea what Gremolata is. We learn these things together.
Meanwhile, if you haven’t learned that it’s red wine with beef, it’s time catch up. The vintners who bring you Noble Vines 337 Cabernet Sauvignon invite you to bring red wine and beef together into a wonderful marriage with their Cabernet Braised Short Ribs with Horseradish Gremolata. Along the way, you’ll learn the wonders of Gremolata along with me.
Related: Omaha Steaks Come through with Recipes
Cabernet Braised Short Ribs with Horseradish Gremolata
Yield: 4 servings.
Ingredients:
- 6 each beef short ribs
- 2 cup red wine
- salt and pepper
- 3 tbs canola oil
- ½ cup diced onion
- ½ cup diced celery
- ¼ cup diced carrot
- 2 cl garlic, through a press
- 2 ea bay leaves
- 2-3 cup beef stock, enough to cover
- 3 sprig thyme
- 3 tbs flour
Gremolata:
- 1 1/2 tbs chopped Italian flat parsley
- 1-inch piece of fresh horseradish
- 1 lemon
Method:
- Marinate the short ribs overnight in the 337 Cabernet Sauvignon.
- Remove ribs from marinade and reserve the liquid. Dry the ribs very well and season with salt and pepper.
- Heat a thick-bottomed pan over medium high heat. Add the olive oil. Add the short ribs and brown on all sides. Add the vegetables and the thyme. Sauté for 3 minutes.
- Add the reserved marinade and the stock. Bring to a simmer, cover and reduce heat to low. Cook for 3-4 hours until tender and falling off the bone. Alternatively the ribs can be cooked in a 350 degree oven.
- Remove the ribs from the liquid and separate from the bones.
- Carefully pour the liquid into a blender, filling only half way. You may need to do this in batched to avoid the hot liquid from “exploding” out of the blender. Add the flour and blend on high until smooth.
- Transfer the liquid back into the pan and bring to a boil. Boil until the sauce is thickened, about 5-8 minutes.
- Place the meat into the sauce to reheat.
Serve: arrange short ribs on a platter and pour sauce over. Sprinkle with parsley and grate horseradish and lemon zest on top.
