Short Ribs with Orange Gremolata

By Bearbuddy45

These delicious Italian-inspired ribs are classy enough for the most discriminating guest, yet homey enough gor a family dinner.

Ingredients

• 4 lbs. beef short ribs
• 1 tbsp. canola oil
• 2 onions, finely chopped
• 2 large carrots, peeled and thinly sliced
• 4 stalks celery, peeled and thinly sliced
• 4 cloves garlic, minced
• 1 tsp. salt
• 1 tsp. cracked black pepper
• 2 whole sprigs fresh thyme or 1/2 tsp. dried thyme leaves
• 2 tbsp. all-purpose flour
• 1 tbsp. tomato paste
• 1/2 c. condensed beef broth, undiluted (I use Swanson beef broth)
• 1/2 c. dry red wine
• ORANGE GREMOLATA
• 1/2 c. flat-leaf parsley, finely chopped
• 1 clove garlic, minced
• zest of 1 orange, finely chopped

Details

Servings 4

Preparation

Step 1

1. Brown short ribs in a large skillet, turning once until well browned (about 10 minute per side). Drain on paper towels. Separate ribs, if they are in strips, and place in slow cooker.

2. Wipe out skillet. Heat oil over medium heat. Add onions, carrots and celery. Cook stirring, until softened. Add garlic, salt, peppercorns and thyme and cook, stirring, for 1 minute. Sprinkle flour over mixture and cook, stirring, for 1 minute. Add tomato paste, beef broth and wine. Bring to a boil.

3. Pour mixture over ribs and stir to combine. Cover and cook on LOW for 10-12 hours or on HIGH for 5-6 hours, until ribs are tender and falling off the bone.

4. ORANGE GREMOLATA: Combine ingredients in a small bowl just before serving and pass at the table.


NOTE: This dish can be partially prepared the night before it is cooked. Complete Step 2. Cover and refrigerate overnight. The next morning, brown the ribs and continue cooking as directed.