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Sunday Supper: Red Wine-Braised Short Ribs With Lemon-Herb Gremolata

Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

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Traditionally a cold-weather comfort dish, short ribs get a seasonal update when topped with a citrusy, herbaceous gremolata. [Photograph: Jennifer Olvera]

The ultimate comfort food, short ribs infuse a slow-cooked sauce with sultry flavor. The trick? Searing meat at a high heat to build depth, a slow, low oven setting, and infusions like orange zest and bay leaves. That, and patience so ingredients can meld.

The red wine-tomato sauce is acidic, so it needs to be cut with a bit of sugar. This won't make it sweet; instead, it'll take the edge off. The rest pretty much takes care of itself. A quick, easy lemon-parsley gremolata brightens the dish to spring-like heights.

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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago."

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