Ingredients

  • 6 lbs beef short ribs, pat dry
  • ¼ cup flour
  • salt and pepper
  • 3 tablespoons olive oil
  • 2 tablespoons butter, unsalted
  • 2 medium onions, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, chopped
  • 1 ½ cups red wine
  • 1 ½ bay leaf
  • 28 oz. chopped tomatoes
  • 2 cups veal demiglaze, concentrated chicken stock or beef stock OK
  • Gremolata
    • 4 tablespoons fresh parsley, finely chop
    • 1 tablespoon rosemary, finely chop
    • 1 teaspoon lemon zest, finely chop
    • 1 small garlic clove, smashed

Directions

1. Put flour, salt and pepper in bag. Add short ribs and shake to coat. Brown ribs in heavy, large pan on all sides. Set aside. Add butter to pan. When foam subsides add onions, carrots, celery and garlic. Sauté until onion soft. Deglaze with wine. Add tomatoes, bay leaf and demiglaze. Bring to a boil, add short ribs.
2. Place in 300*F oven and bake for 2 1/2 hours until ribs fall off bone.
3. Remove from oven. Place short ribs in serving bowl, cover. Reduce tomato concoction until slight spoon coating. Pour over short ribs. Garnish with gremolata.



Keywords
Beef short ribs, veal shank, short ribs
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