Norton-Braised Short Ribs with Gremolata

This dish is from our Foeder Crafters episode, and was inspired by the Noboleis Vineyard Norton made using one of Foeder Crafters’ foeders. Garlicky, citrusy gremolata enlivens this rich Norton-braised short rib recipe. Norton's deep flavor and berry tartness acts as a foil to the beefy short ribs, which are browned and then braised for the ultimate in tender, comfort-food dishes. Pair this with polenta or mashed potatoes, along with a glass of the Norton, for a perfect winter-warmer meal.

Pair with: Dry, full-bodied red wine, like Chambourcin

Recipe by: Catherine Neville 

  • Grapeseed oil

  • 3 lbs. bone-in beef short ribs

  • Salt and pepper to taste

  • 3 Tbsp tomato paste

  • 3 garlic cloves, minced

  • 1 cup dry red wine, like Norton

  • 1 cup beef broth or stock

  • 4 carrots, peeled and cut into 3-inch sections

  • 1 medium yellow onion, diced

  • 1 lb. new potatoes (can be any type -- use a combination if you like)

  • 5 or 6 peeled whole garlic cloves

  • 2 bay leaves

  • Sprig rosemary

Gremolata:

  • Bunch fresh Italian parsley, minced

  • Zest of 1 lemon

  • 2 garlic cloves, minced

  • ¼ tsp sea salt

| Preparation | Preheat oven to 375 degrees. In a large Dutch oven, swirl grapeseed oil and heat on medium-high. Season short ribs with salt and pepper to taste. When oil is hot, brown short ribs on all sides, making sure to caramelize each side before turning. If you need to work in batches to avoid crowing the pot, that’s fine. When browned on all sides, remove short ribs to a plate and set aside. 

In the pot, add tomato paste and stir for at least 2 minutes until caramelized and fragrant, then add minced garlic and stir. Deglaze with wine, scraping up any remaining fond, and then add beef broth, stirring to combine. Add carrots, onion, potatoes, bay leaf and rosemary. Simmer to reduce liquid a bit and then add short ribs and any accumulated juices back to the pot, standing the ribs up on their ends so they are partially, but not fully, submerged. Bring to a simmer, cover and then place in the oven. Bake for about 2 hours, or until completely tender. 

When short ribs are almost ready, make the gremolata by thoroughly combining minced parsley, lemon zest, minced garlic and salt in a small bowl. 

When short ribs are tender, remove from oven and arrange on a platter. If the braising liquid is still thin, place Dutch oven on the stove and simmer liquid until reduced to a more syrupy consistency. 

Serve short ribs on mashed potatoes, polenta or buttered noodles with a spoonful of sauce and a good dose of gremolata on top. 

Catherine Neville