Apple Cider–Braised Short Ribs with Rosemary Gremolata is a dish that warms the heart and satisfies the soul. Imagine tender, fall-off-the-bone short ribs infused with the sweet and tangy notes of apple cider, complemented by a bright and zesty gremolata. This recipe is perfect for family gatherings, special occasions, or a cozy night in when you want to elevate your dining experience without too much fuss. The combination of flavors and textures in this dish will leave everyone asking for seconds!
Why Make This Apple Cider–Braised Short Ribs with Rosemary Gremolata
There are countless reasons to try this Apple Cider–Braised Short Ribs with Rosemary Gremolata. First, the cooking method allows the meat to become incredibly tender as it slowly braises in a mixture of apple cider and beef broth. The apple cider adds a unique flavor profile, offering a delightful sweetness that balances the hearty richness of the short ribs. Topped with rosemary gremolata, every bite bursts with freshness and complexity, transforming a classic dish into something extraordinary. Plus, it’s relatively easy to make, allowing you to impress your guests without spending all day in the kitchen.
How to Make Apple Cider–Braised Short Ribs with Rosemary Gremolata
Making Apple Cider–Braised Short Ribs is straightforward and quite forgiving, which makes it an excellent choice for both beginner and seasoned cooks. The first step involves browning the ribs to create a flavorful base. The key is to cook them low and slow, allowing ample time for flavors to meld together beautifully. The gremolata adds a finishing touch with its bright flavors, perfect for cutting through the richness of the dish.
Ingredients:
- 4 lbs short ribs
- 2 cups apple cider
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 cups beef broth
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
- 1 tsp lemon juice
Directions:
- Preheat the oven to 300°F (150°C).
- Season the short ribs with salt and pepper. In a large Dutch oven, heat some oil over medium heat and brown the short ribs on all sides. Remove and set aside.
- In the same pot, add the chopped onion and garlic and sauté until softened.
- Pour in the apple cider, scraping up any browned bits from the bottom. Add beef broth and rosemary sprigs, then return the short ribs to the pot.
- Bring to a simmer, cover, and transfer to the oven. Cook for about 3 hours or until the ribs are tender.
- To make the gremolata, combine parsley, lemon zest, and lemon juice in a bowl.
- Serve the braised short ribs topped with the rosemary gremolata.
Nutritional Information
Per serving (assuming 6 servings):
- Calories: 550
- Total Fat: 35g
- Saturated Fat: 14g
- Cholesterol: 120mg
- Sodium: 600mg
- Total Carbohydrates: 10g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 50g
How to Serve Apple Cider–Braised Short Ribs with Rosemary Gremolata
These short ribs pair wonderfully with creamy mashed potatoes or a fresh green salad. For a cozy winter meal, consider serving them alongside roasted vegetables or a warm grain salad. The gremolata adds a fresh touch, making it perfect for any occasion, from a family dinner to a holiday feast. Don’t forget some crusty bread to soak up all that delicious sauce!
How to Store Apple Cider–Braised Short Ribs with Rosemary Gremolata
To store leftovers, place them in an airtight container in the refrigerator. They will last for 3 to 4 days. You can also freeze the short ribs for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm slowly on the stovetop or in the oven to maintain their tenderness.
Expert Tips for Perfect Apple Cider–Braised Short Ribs with Rosemary Gremolata
- Ensure you brown the ribs well; this step adds depth to the flavor.
- If you can’t find fresh rosemary, dried rosemary can be used, but reduce the amount to about 1 tablespoon.
- For extra richness, you can add a splash of brandy or bourbon when deglazing the pan after sautéing the onions and garlic.
Delicious Variations
- Try substituting apple cider with white wine for a different flavor profile.
- Add sliced carrots or celery to the braising mixture for extra veggies and flavor.
- Experiment with different fresh herbs like thyme or sage in place of rosemary.
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes! After browning the short ribs and sautéing the onion and garlic, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until tender.What can I use if I don’t have apple cider?
You can substitute it with apple juice or a mixture of vinegar and water for a tangy flavor, though the taste will vary.Is it necessary to use fresh herbs?
While fresh herbs enhance the flavor significantly, dried herbs can be used as a substitute in smaller amounts if fresh are not available.
Conclusion
Apple Cider–Braised Short Ribs with Rosemary Gremolata is a true crowd-pleaser—a perfect blend of savory and sweet. The tender, flavorful meat combined with the bright gremolata makes for a wholesome meal that’s sure to impress. We encourage you to give this recipe a try, and let the comforting aromas fill your kitchen. Share your experience and any variations you try; we would love to hear from you! Happy cooking!