Slow Braised Beef:

  • Beef short ribs, bone in; each bone segment is 7” long 4.0 g
  • Salt and crushed black pepper
  • Olive oil 60.0 ml
  • White onions, sliced into quarters 600.0 g
  • Garlic cloves, crushed 100.0 g
  • Carrots, peeled and sliced into large dice 300.0 g
  • Celery, cut into 1” segments 300.0 g
  • Rosemary sprigs 5.0 pc
  • Red grape juice, substitute for red wine (choose a brand that has lower sugar) 1.0 l
  • Water 2.0 l

Gremolata for Garnish:

  • Fresh flat parsley, minced 200.0 g
  • Olive oil 200.0 ml
  • Lemon zest, minced (zest of 4 lemons) 4.0 pc
  • Garlic cloves, minced 120.0 g
  • Salt and pepper to taste
  1. Slow Braised Beef:

    • Preheat the oven to 400°F.
    • Prepare to brown the short ribs in the oven. Season all sides of the beef with salt and pepper.
    • Brown the beef in the oven for 20 minutes.
    • When the beef is nice and brown, remove from the oven and transfer the beef to a deep food pan or braising pot.
    • Add the white onions, garlic, carrots and celery to the tray. Stir to combine with the fond from the beef. Roast in the oven for about 15-20 minutes.
    • Add the roasted vegetables to the beef in the pot along with the 2 sprigs of rosemary.
    • Deglaze the pan or tray with grape juice. Transfer the liquid to the pot with the beef.
    • Add the Knorr Tomato Pronto to the beef along with the water. Bring it to a boil, then turn down to simmer.
    • Dilute Knorr Demi Glace Sauce in 250ml water, add and stir well to combine.
    • Cover the pot and braise in the oven at 220°F for 2.5-3 hours or until beef is tender.
    • When the beef is done, remove it carefully from the sauce.
    • Pass the sauce through a strainer. Skim the fat oily layer from the top of the sauce. At this point, you can add 3-4 cups of large ice cubes to the sauce. The fat on the top will solidify with the ice. Quickly skim off the fat and discard.
    • Bring the sauce back to the stove and let it simmer to reduce. Skim off any excess fat.
  2. Gremolata for Garnish:

    • Stir the parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.
    • Serve the beef with the sauce and place a spoon of gremolata on top of the beef.
    • The beef can be served with Knorr Mashed Potato and a side of roasted vegetables and sautéed mushrooms.