I would highly recommend this dish for the holidays. I served it with polenta and it was an amazing dinner. Oh, and don’t forget a copious amount of red wine…
- 4 pounds short ribs, excess fat removed
- 2 teaspoons salt
- 1 tablespoons fresh thyme, chopped
- 1 tablespoons fresh rosemary, chopped
Place the short ribs in a large glass dish and sprinkle the salt, pepper, thyme and rosemary. Refrigerate overnight. Take out an hour before cooking.
- 2 tablespoons extra light olive oil
- 1 cup carrots, chopped
- 2 medium onions, chopped
- 2 ribs celery, chopped
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 fresh bay leaf
- 4 cups chicken broth
- 2 cups red wine
Preheat oven to 350 degrees F.
Heat a heavy saucepan with the olive oil until smoking. Brown the ribs on both sides for 4 to 5 minutes each in two to three batches. Keep aside. Add the carrots, onions, celery and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato paste and sauté for minute. Add the flour and sauté for another minute. Add the thyme, rosemary and bay leaf. Add the chicken broth and red wine and bring to a boil. Add the ribs back into the liquid and transfer to the oven. Bake for 2 to 3 hours or till the meat is falling off the bone.
Take out of oven and take the ribs out onto a platter. Strain the braising liquid and squeeze all the moisture out of the solids. Discard the solids and return the liquid to the saucepan. Reduce to desired consistency- there should be about a cup and a half to two cups of liquid remaining. Check for seasonings and return the ribs back into the liquid. Top with gremolata and serve.
- 1 tablespoon thyme, chopped
- 1 tablespoon rosemary, chopped
- 1/3 cup parsley, chopped
- 2 garlic cloves, chopped
- Zest of one lemon
- Zest of two clementines or half a navel orange
Mix all the ingredients in a small bowl, cover and keep aside.