4 lbs. beef short ribs, bone in
2 Tbsp. vegetable oil
1 carrot, diced
1 onion, diced
1 stalk celery, diced
2 cloves garlic, smashed
½ C. plum tomatoes, crushed
2 C. red wine
2 C. beef or chicken stock
1 sprig rosemary
Salt and pepper
1 Tbsp. fresh horseradish, grated
¼ C. flat leaf parsley, chopped
1 tsp. lemon zest
Preheat oven to 350°F. Season short ribs with salt and pepper. In a wide, heavy-bottom stainless steel saucepan, brown short ribs over high heat with vegetable oil, until brown on all sides. Remove from the pan, add the carrots, onions, celery and garlic and sauté for 5 minutes to caramelize. Stir in the tomato. De-glaze with the red wine and reduce by half. Add the beef stock and the rosemary sprig.
Return the short ribs to the pan, lower the heat to a simmer, cover and place in the middle of the oven. Cook for 3 hours or until beef is tender and is starting to fall off the bone. Remove beef and strain broth into a saucepan. Skim the top of broth of fat and reduce to a light sauce consistency. Pour the sauce back over the short ribs and reserve.
To make the gremolata, combine the horseradish, parsley and lemon zest and stir to evenly distribute the ingredients. Sprinkle over top of the short ribs and serve.
Enjoy with a glass of Cakebread Cellars Vine Hill Cabernet Sauvignon.