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Braised Short Ribs with Orange Gremolata




Source of Recipe


Internet


List of Ingredients




3 lb. bone-in beef short ribs, well trimmed of fat and cut into 3-inch lengths (have the butcher cut the meat into lengths)
¾ tsp. salt, divided
¼ tsp. freshly ground black pepper
1 Tbsp. olive oil
2 large carrots, diced
1 Tbsp. minced garlic
1 14-oz. can beef broth
½ cup dry red wine
1 tsp. dried thyme, crushed
1 bay leaf
2 cups frozen small whole onions
1 Tbsp. prepared horseradish
1 Tbsp. Dijon-style mustard
1 recipe Orange Gremolata
Soft polenta or mashed potatoes


Recipe



Sprinkle ribs with ½ teaspoon of the salt and the pepper. Heat oil in a 4- to 5-quart Dutch oven over medium-high heat. Brown ribs on all sides. Set ribs aside; discard all but 1 tablespoon drippings from Dutch oven. Reduce heat to medium-low. Add carrots and garlic. Cook and stir until carrots are just tender, about 10 minutes.
Return ribs to Dutch oven. Add broth, wine, thyme, bay leaf, and the remaining ¼ teaspoon salt. Bring to boiling; remove from heat. Cover Dutch oven; transfer to a 350° oven. Bake ribs for 2 hours or until very tender, adding frozen onions in the last 30 minutes of baking.

Transfer ribs to a large, deep serving platter and cover. Skim fat; discard bay leaf and any bones that have fallen off. If sauce is too thin, bring to boiling and cook, uncovered, for 5 minutes to reduce slightly (to about 2½ cups). Whisk in horseradish and mustard. Pour sauce over ribs, top with Orange Gremolata, and serve with polenta. Makes 6 servings.

Orange Gremolata:
Stir together 2 tablespoons snipped fresh Italian parsley; 2 cloves garlic, minced; and 2 teaspoons finely shredded orange peel.