Beef short ribs are tough cuts of meat so do very well as a slow cooked braise.
This simple and comfort food version is delicious with carrots, onions and bunches of fresh thyme and rosemary. The the one thing that really takes it up a notch is the use of seasonal beer like Chestnut beer during the holidays or hard apple cider during other times.
The meat is first seared in hot oil for a gorgeous browning thanks to the Maillard reactions at play and then stewed for a long time. Best cooked in the oven for a long time, it also turns out spectacular on the stove top when schedules demands so. But what really takes this heavy, stick-to-ribs comfort food and transforms it into a refreshing experience for the palate is the gremolata.
Gremolata is simple fresh herbs (such as parsley) chopped up, mixed with some fresh and fragrant lemon zest with a pungent dash of garlic or grated horseradish. It truly is above and beyond a garnish and turns the meal into a real treat for the palate as well as the olfactory senses.
You really do need to serve this on top of yummy, fluffy, cheesy soft polenta. The recipe for that, is coming up next!