Short Ribs Ossobuco

Bowl made by Heath Ceramics.

I’ll probably get shit from my Italian friends that I can’t say I made Ossobuco without making it with veal shanks, but I honestly didn’t have that in the freezer. Instead, I made it with tender short ribs, and the flavors of the beef topped with gremolata brought back memories of my honeymoon in Milan. I made this with Risotto alla Milanese (recipe link here) just to complete the food experience, and I even wore Italian eyeglasses while cooking to be super extra.

Serves 4

Ingredients:

• Ossobuco:

  • 5 slices of bacon, diced

  • 3 pounds boneless beef short ribs (cut into 4 inch pieces)

  • 2 tablespoon extra-virgin olive oil

  • 1 large onion, chopped

  • 2 carrots, sliced in chunky pieces

  • 2 parsnips, sliced in chunky pieces

  • 6 garlic cloves, smashed

  • 1 can tomato paste (6 ounces)

  • 1 1/2 cups red wine

  • 3 cups beef broth

  • 2 sprigs rosemary

  • 2 sprigs fresh thyme

  • 1 bay leaf

  • 2 tablespoons cornstarch

  • Kosher salt and pepper

• Gremolata:

  • 1 cup flat leaf Italian parsley

  • 1/2 cup walnut pieces

  • 1 garlic clove

  • Zest of 1 lemon

  • 1/4 cup of extra-virgin olive oil

  • Kosher salt and pepper

Steps:

1. In a dutch oven, heat up the EVOO over medium-high heat and toss in the bacon. Render the fat from the bacon and cook until just about crispy (but not burnt). Remove with a slotted spoon onto a large plate.

2. Liberally salt and pepper every side of the short ribs (seriously, season it well), and add to the pot. Work in batches, so you do not overcrowd the pot, because you want a good sear. Flip short ribs, so all sides are seared. Remove the ribs onto the same plate as the bacon.

3. Add the onions, carrots, and parsnips to the pot and sauté for 5 minutes until they start to soften. Add the tomato paste, red wine, beef broth, and make sure the paste is incorporated into the liquid.

4. Add back the bacon and short ribs (any any juices) along with the rosemary, thyme, and bay leaf. Reduce heat to simmer with the lid on, and braise for 2 hours. While that is cooking make the gremolata.

5. To make the gremolata, place all the ingredients except the EVOO into a food processor. Blend until everything is chopped, and slowly drizzle in the EVOO. The consistency should be thick pesto. Season with salt and pepper to taste.

6. After the short ribs have braised for 2 hours, remove the lid, and continue cooking for 30 minutes. Taste the sauce, and adjust seasoning with salt and pepper.

7. To thicken your sauce, make a slurry by combing the cornstarch and 1/2 cup of of the sauce in a small bowl. Once that’s mixed, pour slurry into the pot and stir — the sauce should thicken after a couple minutes.

8. To plate, place the short ribs and veggies on top of any starch (I ate with Risotto alla Milanese) to absorb all the sauce. Top the beef with the gremolata, close your eyes, and imagine you’re in Milan.