Beef Shortribs
INGREDIENTS:
16-3” beef short ribs
Olive oil
Salt and black pepper
1 large or 2 medium sweet onions
6 cloves garlic, chopped
5 medium carrots, peeled and cut into ½” dice
3 stalks celery, cut to ½” dice
1 bulb fennel, cut to ½” dice
3 cups Cabernet Sauvignon
¼ cup Dijon mustard
2 16-oz cans peeled and diced tomatoes in juice
1 Tbsp tomato paste
2 cups chicken stock
2 cups beef stock
2 Tbsp chopped fresh thyme
1 Tbsp chopped fresh rosemary
pinch of cloves
INSTRUCTIONS:
Pat the ribs dry and season the ribs with salt and fresh ground black pepper. Heat a heavy-bottomed Dutch oven over high heat. Add enough olive oil to coat the bottom of the pan and add the short ribs. Cook the ribs until well browned on all sides. Remove the ribs from the pan, and reduce the heat to medium high. Add the onions and sauté until they are translucent, about 3-4 minutes. Add the carrots, celery, and fennel to the pan. Continue cooking for another 3-4 minutes, stirring often. Add the garlic and sauté for 1 minute, then add the Cabernet Sauvignon. Reduce the liquid by half, then whisk in the tomato paste and Dijon mustard until incorporated. Then add the canned tomatoes and both stocks. Bring the liquid back to a boil, then reduce the heat to a simmer and cover. At this point you can either place the pot in a 375°F oven, or continue simmering over the burner. Simmer for about 2 hours or until the meat is falling off the bone.
Remove the ribs from the sauce, cover and set aside. Continue simmering the liquid until it begins to thicken. Skim off any excess fat. Season to taste and add the fresh chopped herbs. Serve the sauce over the ribs and sprinkle with the horseradish gremolata.
Horseradish Gremolata
INGREDIENTS:
1 bunch Italian parsley, remove the leaves and chop well
l lemon, zested and chopped fine
½ cup fresh grated horseradish
INSTRUCTIONS:
Mix all the ingredients together until well combined and refrigerate until ready to use.
