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    You are in: Home / Recipes / Braised Short Ribs With Orange Gremolata Recipe
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    Braised Short Ribs With Orange Gremolata

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    50 mins

    2 hrs

    kathykelly's Note:

    Delicious tender short ribs with a flavorful sauce. My family couldn't wait to eat them after smelling them for 2 hours!

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    Serves: 6


    Units: US | Metric


    1. 1
      Heat oven to 350 degrees. Sprinkle ribs with 1/2 tsp of the salt and all the pepper. In a 4 to 5 quart ovenproof pot, brown ribs on all sides in hot oil over medium high heat. Set ribs aside; discard all but 1 TB drippings from pot. Reduce heat to medium-low. Add carrots and garlic to pot; cook and stir about 10 minutes or until carrots are just tender.
    2. 2
      Return the ribs to the pot. Add broth, wine, thyme, bay leaf and remaining 1/2 tsp of salt. Bring to boiling; remove from heat. Over pot; transfer to oven. Bake for 2 hours or until meat is very tender, adding frozen onions during the last 30 minutes of cooking.
    3. 3
      Transfer ribs to a large, deep serving platter; cover and keep warm. Skim fat from cooking liquid; discard bay leaf and any bones that have fallen off ribs. If cooking liquid is too thin to serve as a sauce, bring to boiling and cook uncovered for 5 minutes to reduce slightly to about 2 1/2 cups. Whisk in mustard and horseradish. Pour sauce over ribs.
    4. 4
      To make orange gremolata combine two tablespoons snipped fresh italian parsley; 2 cloves minced garlic and 2 tsp finely shredded orange peel. Top the ribs with the orange gremolata.

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    Nutritional Facts for Braised Short Ribs With Orange Gremolata

    Serving Size: 1 (478 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1262.5
    Calories from Fat 1014
    Total Fat 112.7 g
    Saturated Fat 48.0 g
    Cholesterol 230.4 mg
    Sodium 1007.6 mg
    Total Carbohydrate 9.9 g
    Dietary Fiber 1.8 g
    Sugars 3.8 g
    Protein 46.3 g

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