Braised Short Ribs With Orange Gremolata

Submitted by kathykelly

"Delicious tender short ribs with a flavorful sauce. My family couldn't wait to eat them after smelling them for 2 hours!"

 

• Ready In: 2hrs 50mins
• Ingredients: 16
• Serves: 6

ingredients

• 1814.36 g bone-in beef short ribs, well trimmed and cut in 3 inch lengths
• 3.69 ml salt
• 1.23 ml ground black pepper
• 14.79 ml olive oil
• 2 large carrots, diced
• 14.79 ml garlic, minced
• 396.89 g beef broth
• 118.29 ml dry red wine
• 4.92 ml dried thyme, crushed
• 1 bay leaf
• 473.18 ml frozen white pearl onions
• 14.79 ml Dijon mustard
• 14.79 ml prepared horseradish
• 29.58 ml fresh flat leaf parsley
• 2 minced garlic cloves
• 9.85 ml 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.