Braised Short Ribs With Orange Gremolata |
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Prep Time: 50 Minutes Cook Time: 120 Minutes |
Ready In: 170 Minutes Servings: 1 |
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Delicious tender short ribs with a flavorful sauce. My family couldn't wait to eat them after smelling them for 2 hours! 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 wine |
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 |
Directions:
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, wine, 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.
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