Braised beef short ribs with gremolata from Chez Panisse Café Cookbook by Alice Waters

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Notes about this recipe

  • PickyPalateMom on December 06, 2024

    This was a terrific recipe. Lovely, tender short ribs. Left it in for much longer than the recipe called for, but it was tightly covered in tin foil so all was well. For the last hour, tossed in a chunked potato, two chunked turnips and 1/2 parsnip, diced. That was nice. Served on polenta as per serving suggestion in book.

  • Zosia on March 16, 2015

    This recipe produces beef short ribs that are perfectly cooked and flavourful every time with the gremolata adding a little brightness to the rich dish. Even if I'm trying a new recipe, I still use this recipe's technique of oven-browning the meat before and after braising which results in a glossy, deeply browned, slightly crispy exterior and succulent, tender interior.

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