Short Rib Osso Buco - Hearty Italian Comfort Food
Short Rib Osso Buco
Melt-in-your-mouth beef short ribs braised in rich red wine sauce with aromatic vegetables and herbs
Intermediate Difficulty
4 servings Servings
650 kcal Per serving
Ingredients
4 beef short ribs (2-inch thick)
3 tbsp olive oil
Salt and black pepper
4 garlic cloves, minced
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1 cup mushrooms, chopped
2 cups dry red wine
2 cups beef broth
3 tbsp tomato paste
2 bay leaves
3 sprigs fresh thyme
1 lemon (for gremolata)
1/4 cup fresh parsley (for gremolata)
1 garlic clove (for gremolata)
Nutrition Facts
*Calculated with standard ingredients
Directions
Prep and sear the ribs
Pat the short ribs completely dry with paper towels. Season generously with salt and pepper on all sides. Heat olive oil in a Dutch oven over medium-high heat. Working in batches if needed, sear the ribs until deeply browned on all sides, about 4-5 minutes per side. Transfer to a plate.
Sauté the vegetables
Reduce heat to medium. Add onions, carrots, celery, and mushrooms to the pot. Cook, stirring occasionally, until vegetables are softened and lightly browned, about 8 minutes. Add minced garlic and cook until fragrant, about 1 minute.
Build the braising liquid
Stir in tomato paste and cook for 1 minute until it darkens slightly. Pour in red wine, scraping the bottom with a wooden spoon to release any browned bits. Bring to a simmer and cook until reduced by half, about 8-10 minutes. Add beef broth, bay leaves, and thyme.
Braise to perfection
Return the short ribs to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the ribs. Bring to a gentle simmer, then cover and transfer to a preheated 325°F (160°C) oven (need oven safe cookware). Braise for 2.5-3 hours, until the meat is fork-tender and falling off the bone.
Prepare gremolata
While the ribs are cooking, make the gremolata: Finely chop parsley, lemon zest (from about half a lemon), and 1 garlic clove. Mix together and set aside. This bright, fresh topping adds a burst of flavor to the rich braised ribs.
Rest and serve
Carefully remove the short ribs from the pot and transfer to a serving platter. Cover loosely with foil. Skim any excess fat from the braising liquid, then simmer on the stovetop until slightly thickened, about 10 minutes. Discard bay leaves and thyme sprigs. Spoon sauce over ribs and sprinkle generously with gremolata.
Cooking Tips
Select bone-in short ribs that are 2-3 inches thick for best results. The bone marrow adds incredible flavor during the braising process. Look for ribs with good marbling for maximum tenderness.
Use a dry red wine you'd actually drink - Cabernet Sauvignon, Merlot, or Chianti work beautifully. Avoid "cooking wines" as they contain added salt. The wine should be flavorful enough to stand up to the rich meat.
Don't rush the braising process. The collagen needs time to break down into gelatin for that melt-in-your-mouth texture. If the ribs aren't tender after 3 hours, continue cooking in 30-minute increments.
Gremolata magic
Don't skip the gremolata! This traditional Italian garnish of lemon zest, garlic, and parsley cuts through the richness of the dish and brightens all the flavors. Add it just before serving for maximum impact.
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