Sunday Heritage Bone-In Short Ribs with Spring Onion Gravy & Pecan Gremolata by Marcus Stone | inspochef | inspochef
Growing up in Atlanta, walking into my grandmother's house on a Sunday meant you were greeted by the smell of slow-cooked beef long before you hit the kitchen.
Ingredients
- 4 lbs bone-in beef short ribs
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 tbsp grapeseed oil
- 2 bunches spring onions
- 2 medium carrots
- 2 stalks celery
- 4 cloves garlic
- 2 tbsp tomato paste
- 1 cup dry red wine
- 3 cups beef stock
- 1 tbsp fish sauce
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/2 cup fresh parsley
- 1/3 cup toasted pecans
- 1 tbsp lemon zest
- 1 tbsp lemon juice
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