This braised short rib recipe was very easy to follow and yielded great results. We loved it. I made it the day before, because we wanted to give the flavors time to meld, and get rid of the fat, there is a lot.
The short ribs were beautiful. The meat fell off the bone, as promised, and the sauce was wonderful.
The most important step here is the initial browning of the short ribs; don’t skimp or the final braise will not be as intensely flavored or colored.–Mario Batali
¼ cup extra virgin olive oil
4 16-ounce beef short ribs
Kosher salt and freshly ground black pepper
2 carrots, peeled and roughly chopped
1 onion, roughly chopped
2 celery stalks, roughly chopped
5 garlic cloves, thinly sliced
2 cups full-bodied red wine
1 16-ounce can of peeled tomatoes, crushed by hand with their juices
1 cup chicken or beef stock
½ bunch thyme
½ bunch rosemary
½ bunch oregano
Leaves from 1 bunch of flat leaf parsley Zest of two lemons, cut into julienne strips ¼ pound fresh horseradish, grated
Preheat oven to 375 degrees F
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the ribs with salt and pepper and cook them over high heat until deep brown all on sides, about 15 minutes total.
Remove the short ribs to a plate and set aside. Add the carrots, onion, celery and garlic to the pan and cook over high heat until browned and softened, about 4 minutes. Season with salt and pepper and stir in the red wine, tomatoes and juices, chicken stock and herbs, scraping the bottom of the pan with a wooden spoon to dislodge the brown bits. Bring the mixture to a boil and return the short ribs to the pan. Cover with aluminum foil and place in the oven. Cook for 2 hours, or until the meat is very tender and literally falling off the bones.
To make the gremolata:
In a small bowl, combine the parsley, lemon zest and horseradish and toss loosely by hand.
Place one short rib in each bowl, top with a little of the pan juices and a handful of the gremolata, and serve immediately