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

4.6g Net carbs · 127.1g Fat · 35.2g Protein · 1320.8 kcal

4.6 g net carbs  ·  3 hr  ·  hard

P 35.2 g  ·  F 127.1 g  ·  1320.8 kcal

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 30 min  ·  cook 2 hr 30 min  ·  total 3 hr  ·  difficulty hard

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.

Tips

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

Net carbs: 6.6 g total carbohydrate minus 2 g fiber = 4.6 g.

401.9 g per plate

7 figures are unavailable. Nothing was estimated in its place.

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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