Braised Short Ribs With Orange Gremolata

• bone-in beef short ribs↗4 lbs

  well trimmed and cut in 3 inch lengths

• salt↗3⁄4 teaspoon
• ground black pepper↗1⁄4 teaspoon
• olive oil↗1 tablespoon
• large carrots↗2

  diced

• garlic↗1 tablespoon

  minced

• beef broth↗14 ounces
• dry red wine↗1⁄2 cup
• dried thyme↗1 teaspoon

  crushed

• bay leaf↗1
• frozen white pearl onions↗2 cups
• Dijon mustard↗1 tablespoon
• prepared horseradish↗1 tablespoon
• fresh flat leaf parsley↗2 tablespoons
• minced garlic cloves2
• teaspoons finely shredded orange peel2

Step-by-step instructions

1. 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. 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. 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. 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.