Braised Short Ribs

Step 1

Preheat oven to 300f and set the rack to the middle level.

Step 2

Heat a large stainless steel pan to medium heat. Trim short ribs of any silverskin and excess exterior fat. Dry the short ribs with paper towels and season with salt and pepper on all sides. Dredge the ribs in the flour and shake off the excess. Add the olive oil to the pan and sear the short ribs on all sides until well browned. Work in batches, if required, to not overcrowd the pan. Set all of the seared short ribs aside.

Step 3

Remove all but 3 tablespoons of the fat and oil from the pan and turn the heat down to a touch less than medium. Add the onions, carrots, and celery. Saute for about 10-12 minutes or until very soft. Once soft, add the garlic cloves and cook until golden (about 2 minutes).

Step 4

Add the tomato paste and stir frequently for 3-5 minutes. Next, add the wine and turn the heat to high. Scrape the brown bits off the bottom of the pan and bring to a boil for 5 minutes.

Step 5

Lower the heat to a simmer and add the tomatoes, bay leaves, thyme, and rosemary. Taste test the sauce and season with a bit of salt and plenty of pepper. Don't use too much salt at this time since the sauce will reduce and concentrate.

Step 6

Pour the sauce into a roasting pan or baking dish. Place the short ribs into the pan. Pour enough chicken stock to almost submerge the short ribs. Cover tightly with foil and bake for 3 hours, turning the ribs over at the halfway point. After 3 hours remove the foil. Continue to cook until the meat is fork-tender but not falling apart (~30-60 minutes).

Step 7

Once tender, remove the short ribs from the oven and place them onto a platter tented with foil. Degrease the sauce with a fat separator, paper towels, bulb baster, or just skim with a spoon. Remove and discard the herbs. To thicken the sauce, transfer to a pot and turn the heat to high or if satisfied with the sauce's consistency just serve as is. Taste test the sauce and make final adjustments to salt and pepper.

Step 8

Serve the braised short ribs over egg noodles, mashed potatoes, polenta, or with crusty bread. Top with the gremolata if desired. Enjoy!

Step 9

Mix together the minced parsley, garlic, orange zest, olive oil, and salt. Taste test and adjust salt and/or orange zest if required.