These delicious Italian-inspired ribs are classy enough for the most discriminating guest yet homey enough for a family dinner. Serve with creamy polenta and steamed broccoli spears or rapini for a scrumptious Italian-themed meal.
Short Ribs with Orange Gremolata
- Preheat broiler
- 4 to 5 lbs beef short ribs (see Tip, left) 2 to 2.5 kg
- 1 tbsp oil 15 mL
- 2 onions, finely chopped
- 2 large carrots, peeled and thinly sliced
- 4 stalks celery, thinly sliced
- 4 cloves garlic, minced
- 1 tsp salt 5 mL
- 1 tsp cracked black peppercorns 5 mL
- 2 whole sprigs fresh thyme or 1⁄2 tsp dried thyme (2 mL)
- 2 tbsp all-purpose flour 30 mL
- 1 tbsp tomato paste 15 mL
- 1⁄2 cup dry red wine 125 mL
- 1⁄2 cup beef broth 125 mL
- Orange Gremolata
- 1⁄2 cup Italian flat-leaf parsley leaves, finely chopped 125 mL
- 1 clove garlic, minced
- Zest of 1 orange, finely chopped
- 1. Position broiler rack 6 inches (15 cm) from heat source. Broil ribs on both sides, turning once, until well browned, about 10 minutes per side. Drain on paper towels. Separate ribs if in strips and place in slow cooker stoneware.
- 2. In a skillet, heat oil over medium heat. Add onions, carrots and celery and cook, stirring, until softened, about 7 minutes. 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 and wine, bring to a boil and boil for 2 minutes. Stir in broth.
- 3. Pour sauce over ribs and stir to combine. Cover and cook on Low for 8 hours or on High for 4 hours, until ribs are tender and falling off the bone.
- Serves 4 to 6
- Orange Gremolata: Combine parsley, garlic and orange zest in a small bowl just before serving and pass at the table.
- I love short ribs but they are very fatty. Browning them under the broiler before cooking renders much of the fat.
- Make Ahead
- This dish can be partially prepared before it is cooked. Complete Step 2. Cover and refrigerate for up to 2 days. When you’re ready to cook, brown the ribs (Step 1) and continue with the recipe.
Judith Finlayson http://judithfinlayson.com/