Red-Wine Braised Short Ribs with Roasted Radishes and Lemon-Parsley Gremolata
2 plates · 4.6 g net carbs
4.6g Net carbs · 127.1g Fat · 35.2g Protein · 1320.8 kcal
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Braised beef short ribs are seared and then braised in red wine and beef stock with thyme and bay leaves. Roasted radishes are caramelized with butter and olive oil and served alongside wilted baby spinach finished with lemon juice and parsley gremolata. The oven braise reduces the cooking liquid into a glossy pan sauce that is strained and enriched with butter. Roasting the radishes at high heat yields a crisp-tender exterior while the interior becomes creamy without adding starchy vegetables.
Ingredients
beef short ribsBeef, Rib, shortribs, separable lean and fat, choice, raw450 g
saltSalt, Table
black pepperSpices, Pepper, black2 g
olive oil30 ml
onionOnions, Raw10 g
garlicGarlic, Raw3 g
red wineWine, Red20 g- beef stockSoup, Stock, beef, home-prepared60 g
thyme5 g
bay leavesSpices, Bay leaf1 g
butterButter, Salted30 g
radish40 g- olive oil20 ml
- butterButter, Salted10 g
baby spinachSpinach, Baby80 g- garlicGarlic, Raw2 g
- butterButter, Salted15 g
parsley12 g
lemon juiceLemon juice, Raw8 ml- saltSalt, Table
Equipment
ovenproof heavy skillet- roasting pan
- fine-mesh sieve
Method
- Preheat oven to 160°C (325°F).
- Season the beef short ribs with salt and black pepper. Heat the olive oil in an ovenproof heavy skillet until shimmering and sear the short ribs on all sides until deeply browned, then transfer the ribs to the roasting pan.
- Reduce heat under the skillet, add the onion and the first garlic and sweat until softened and lightly caramelized; deglaze with the red wine scraping up browned bits from the pan.
- Return the ribs to the skillet or roasting pan, add the beef stock, thyme and bay leaves, bring the liquid to a gentle simmer on the stovetop, cover and transfer to the oven to braise until fork-tender, about 120 minutes.
- When the ribs are nearly done, increase the oven to 200°C (400°F). Toss the radish with the second portion of olive oil and the small butter portion on a tray and roast until caramelized and tender, about 25 minutes.
- Remove the braised ribs from the oven and lift them from the pan; strain the braising liquid through a fine-mesh sieve into a clean saucepan, skim any excess fat, then simmer the strained liquid until it reduces to a glossy sauce. Finish the sauce by whisking in the remaining butter off the heat.
- While the sauce reduces, wilt the baby spinach in a skillet over medium heat with the remaining butter and garlic until just collapsed, then finish with the lemon juice and half the parsley.
- Plate each serving with short ribs, a spoonful of pan sauce, a portion of roasted radishes and a nest of lemony wilted baby spinach. Sprinkle the remaining parsley over the ribs as a simple gremolata finish.
Tips
Pro tip
- Trim excess silverskin from the short ribs for better browning and even cooking.
- Dry the ribs well before searing to encourage a deep Maillard crust.
- Slice the radishes uniformly so they roast evenly.
Frequently asked questions
- Can I skip the red wine in the braise?
- Yes. Use additional beef stock instead; the braise will be less acidic and the sauce will be more purely beef-flavored, so reduce the stock on the stove to concentrate flavor before finishing with butter.
- What can I use instead of radish for the roasted side?
- Use rutabaga as a substitute. Rutabaga is denser and will give a more potato-like texture when roasted, but it requires longer roasting to become tender and will change the plate’s final texture.
- My short ribs are not falling-apart tender, what should I do?
- Continue cooking them covered at low oven temperature until the connective tissue breaks down; check that the braising liquid is simmering gently rather than boiling and return covered to the oven to extend the braise time.
- My pan sauce is greasy or separates, how can I fix it?
- Skim excess fat from the surface after the braise and strain the sauce through a fine-mesh sieve, then return it to the stove and whisk in cold butter to emulsify and create a glossy finish.
- How should I store leftovers, and how do I reheat them?
- Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.
Per plate
Primary macros
Electrolytes
Minerals
- Calcium
- 96 mg
- Iron
- 5.51 mg
- Magnesium
- 85 mg
- Phosphorus
- 360 mg
- Potassium
- 964 mg
- Zinc
- 7.62 mg
- Copper
- 0.221 mg
- Selenium
- —
Vitamins
- Vitamin A
- 334 µg
- Vitamin C
- 28.0 mg
- Vitamin D
- —
- Vitamin E
- —
- Vitamin K
- —
- Thiamin (B1)
- 0.220 mg
- Riboflavin (B2)
- 0.419 mg
- Niacin (B3)
- 6.50 mg
- Pantothenic acid (B5)
- —
- Vitamin B6
- 0.854 mg
- Folate
- 78 µg
- Vitamin B12
- —
Other nutrients
- Choline
- —
Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.
401.9 g per plate
7 figures are unavailable. Nothing was estimated in its place.
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Published 2 September 2026
Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.
Red-Wine Braised Short Ribs with Roasted Radishes and Lemon-Parsley Gremolata — printed from https://twentygrams.app/recipes/red-wine-braised-short-ribs-with-roasted-radishes-and-lemon-parsley-gr-00f4cad6