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Meat
Easy
4 Servings
Allergens 
3 Hours, 30 Minutes
Diets
This heavy cut of meat is incredibly soft and delicious, but pairing it with a simple herb gremolata adds that fresh bite it needs and helps cuts through the fat in a perfectly balanced way.
1 rack (about 8 pounds) bone-in beef short ribs
Kosher salt, as needed
freshly ground black pepper, as needed
2 to 3 tablespoons Gefen Olive Oil
6 cloves garlic, such as Mr. Dipz, smashed
8 sprigs fresh thyme
1/4 cup Glicks Soy Sauce
1 cup fresh parsley, cleaned and chopped
1/2 cup toasted pistachios, chopped
1 small shallot, minced
zest of 1 lemon
2 tablespoons Gefen Olive Oil
Maldon or kosher salt, to taste
freshly ground pepper, to taste
Preheat oven to 325 degrees Fahrenheit.
Season roast generously with salt and pepper.
Heat oil in a large skillet, then add garlic and thyme.
Sear the roast, bone side up, for four to six minutes, pressing down to get an even sear.
Transfer roast, garlic, and thyme to a roasting pan. Add soy sauce and two cups of water, then cover tightly with foil and cook in the oven for three hours.
To serve, slice the roast off the bones and then into half-inch slices. Transfer to a large platter and top with gremolata.
Mix parsley, pistachios, shallot, lemon zest, and olive oil. Season with salt and pepper to taste.
Styling and Photos by Chay Berger
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