Braised Short Ribs With Orange Gremolata

Total Time: 2 hrs 50 mins Preparation Time: 50 mins Cook Time: 2 hrs

Ingredients

• 4 lbs bone-in beef short ribs, well trimmed and cut in 3 inch lengths
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 large carrots, diced
• 1 tablespoon garlic, minced
• 14 ounces beef broth
• 1/2 cup dry red
• 1 teaspoon dried thyme, crushed
• 1 bay leaf
• 2 cups frozen white pearl onions
• 1 tablespoon dijon mustard
• 1 tablespoon prepared horseradish
• 2 tablespoons fresh flat leaf parsley
• 2 minced garlic cloves
• 2 teaspoons finely shredded orange peel

Recipe

• 1 heat oven to 350 degrees. sprinkle ribs with 1/2 tsp of the salt and all the pepper. in a 4 to 5 quart ovenproof pot, brown ribs on all sides in hot oil over medium high heat. set ribs aside; discard all but 1 tb drippings from pot. reduce heat to medium-low. add carrots and garlic to pot; cook and stir about 10 minutes or until carrots are just tender.
• 2 return the ribs to the pot. add broth, , thyme, bay leaf and remaining 1/2 tsp of salt. bring to boiling; remove from heat. over pot; transfer to oven. bake for 2 hours or until meat is very tender, adding frozen onions during the last 30 minutes of cooking.
• 3 transfer ribs to a large, deep serving platter; cover and keep warm. skim fat from cooking liquid; discard bay leaf and any bones that have fallen off ribs. if cooking liquid is too thin to serve as a sauce, bring to boiling and cook uncovered for 5 minutes to reduce slightly to about 2 1/2 cups. whisk in mustard and horseradish. pour sauce over ribs.
• 4 to make orange gremolata combine two tablespoons snipped fresh italian parsley; 2 cloves minced garlic and 2 tsp finely shredded orange peel. top the ribs with the orange gremolata.