There’s something truly special about baked short ribs with gremolata. The slow-cooked, fall-apart tender beef, infused with deep, rich flavors, pairs beautifully with the bright, zesty gremolata topping. Whether you’re preparing a cozy dinner at home or hosting a special gathering, this dish delivers elegance and bold flavors with minimal effort.
With a simple combination of garlic, lemon zest, parsley, and horseradish, the gremolata adds a fresh, tangy contrast to the succulent short ribs. The result? A restaurant-quality meal that’s both comforting and gourmet.
Why You’ll Love This Baked Short Ribs with Gremolata Recipe
✔️ Melt-in-Your-Mouth Beef – Slow-baked to perfection for ultimate tenderness.
✔️ Rich and Flavorful – The deep umami of short ribs pairs perfectly with the fresh gremolata.
✔️ Elegant Yet Easy – Minimal ingredients, simple steps, and an impressive presentation.
✔️ Perfect for Special Occasions – Ideal for holidays, date nights, or Sunday dinners.
✔️ Make-Ahead Friendly – Short ribs taste even better the next day!
Ingredients for Baked Short Ribs with Gremolata
This simple yet flavorful dish uses pantry-friendly ingredients to create an incredible depth of flavor.
For the Short Ribs
| Ingredient | Amount |
|---|---|
| Bone-in beef short ribs (English-style, 10″) | 4 lbs |
| Salt | To taste |
| Ground black pepper | To taste |
| Olive oil | 1 tbsp |
For the Gremolata
| Ingredient | Amount |
|---|---|
| Panko breadcrumbs | ¼ cup |
| Garlic, finely minced | 2 cloves |
| Flat-leaf parsley, chopped | ¼ cup |
| Prepared horseradish | 1 tbsp |
| Finely grated lemon zest | 1 tbsp |
| Fresh lemon juice | 1 tbsp |
| Olive oil | 2 tbsp |
How to Make Baked Short Ribs with Gremolata
Step 1: Prepare the Short Ribs
- Preheat your oven to 325°F (163°C).
- Season the short ribs generously with salt and black pepper on all sides.
- In a large ovenproof skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
- Sear the short ribs on all sides until deep golden brown, about 2-3 minutes per side.
- Remove the short ribs and set them aside.
Step 2: Bake the Short Ribs
- Return the seared short ribs to the Dutch oven, arranging them in a single layer.
- Cover the skillet tightly with a lid or aluminum foil.
- Transfer to the preheated oven and bake for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
Step 3: Prepare the Gremolata
- While the short ribs are baking, prepare the gremolata topping.
- In a small bowl, combine:
- Panko breadcrumbs
- Minced garlic
- Chopped parsley
- Prepared horseradish
- Lemon zest and lemon juice
- 1 tablespoon of olive oil
- Mix well and season with salt and pepper to taste.
Step 4: Finish the Short Ribs
- Once the short ribs are done baking, remove them from the oven.
- Increase the oven temperature to 400°F (204°C).
- Sprinkle the gremolata mixture evenly over the short ribs.
- Return the skillet to the oven and bake for another 10-15 minutes, until the gremolata is golden and crispy.
Step 5: Serve and Enjoy
- Remove from the oven and let the short ribs rest for a few minutes.
- Transfer to a serving platter and spoon any remaining pan juices over the ribs.
- Garnish with extra chopped parsley and serve hot.
What to Serve with Baked Short Ribs
This savory, rich dish pairs beautifully with a variety of sides.
🔹 Creamy Mashed Potatoes – A classic pairing to soak up the delicious pan juices.
🔹 Roasted Root Vegetables – Adds natural sweetness to balance the richness.
🔹 Garlic Butter Green Beans – A simple, fresh contrast to the hearty beef.
🔹 Buttery Polenta – A smooth and comforting side.
🔹 Crusty Bread – Perfect for scooping up every last drop of sauce.
Health Benefits of Short Ribs and Gremolata
This dish not only tastes incredible but also provides nutrients and essential vitamins.
🥩 Short Ribs
- High in protein – Helps build muscle and keeps you full.
- Rich in iron and B vitamins – Supports energy levels and immune function.
🌿 Gremolata (Parsley & Lemon)
- Loaded with antioxidants – Helps fight inflammation.
- Supports digestion – Lemon and parsley aid in digestion.
🧄 Garlic & Horseradish
- Boosts immune health – Known for antibacterial properties.
- Adds bold, fresh flavor – Enhancing the dish’s overall taste.
How to Store and Reheat Leftovers
Refrigerator:
- Store in an airtight container for up to 4 days.
- Reheat in the oven at 350°F (175°C) for 15 minutes, covered with foil.
Freezer:
- Freeze short ribs without the gremolata in a sealed container for up to 3 months.
- Thaw overnight and reheat in the oven at 350°F (175°C) for 25 minutes.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 |
| Protein | 32g |
| Carbohydrates | 8g |
| Fat | 30g |
| Fiber | 2g |
(Values may vary based on ingredients.)
Frequently Asked Questions (FAQ)
1. Can I use boneless short ribs?
Yes, but bone-in short ribs provide more flavor. Reduce cooking time by 30 minutes if using boneless.
2. What can I substitute for horseradish in gremolata?
Try Dijon mustard or a dash of grated fresh ginger for a unique twist.
3. Can I make this dish ahead of time?
Absolutely! The flavors deepen overnight. Store in the fridge and reheat before serving.
4. Can I make this in a slow cooker?
Yes! Sear the short ribs first, then cook on low for 8 hours. Add gremolata before serving.
5. What wine pairs best with short ribs?
A bold red wine like Cabernet Sauvignon, Syrah, or Malbec pairs beautifully.
6. Can I use fresh breadcrumbs instead of panko?
Yes, but panko creates a crispier topping. Fresh breadcrumbs will have a softer texture.
Final Thoughts: A Gourmet Yet Easy-to-Make Dish
This baked short ribs with gremolata recipe is rich, satisfying, and surprisingly simple to make. With fall-apart tender beef, bold flavors, and a crispy, fresh gremolata topping, it’s the perfect dish to impress guests or enjoy as a comforting meal.
Next time you’re looking for an elegant yet effortless dinner, give this recipe a try—you won’t be disappointed!