Prep 50 mins
Cook 2 hrs
Delicious tender short ribs with a flavorful sauce. My family couldn't wait to eat them after smelling them for 2 hours!
- 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
- 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.
- 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.
- 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.
- 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.