CAMBRIDGE, Mass. (WHDH) -
It's been so cold and snowy lately, who doesn't love a good hearty meal to warm the soul! Tonight we're making savory braised short ribs.
Braised Shortribs with Citrus Gremolata Mary Dumont, Harvest
Six Boneless Shortribs (about 10 oz a piece)
Extra Virgin Olive Oil
1 Spanish Onion, cut into 1/2 inch pieces
2 Ribs of Celery cut into ½ inch pieces
2 Carrots. Peeled and cut lengthwise then cut into ½ inch pieces
10 Cloves of garlic smashed
1 Cup of Tomato Paste
3 Cups of Dry Red Wine
3 Cups of Veal Stock or Beef Broth
Few Sprigs each of Thyme, Sage & Rosemary tied with string
2 Fresh Bay Leaves
1 Bunch of Flat Leaf Parsley
3 Lemons Zested with Microplane
Juice of 1 Lemon
2 Cloves of Galic Minced
½ Cup Extra Virgin Olive Oil
Heat oven to 375. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary. Drain the fat, coat the bottom of same pan with fresh oil and vegetables. Season the vegetables generously with salt and brown until they are very dark and a fond has formed on the bottom of the pan, approximately 5 to 7 minutes. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the fond into the vegetables to maximize flavor. Lower the heat and reduce the mixture by half.
Return the short ribs to the pan and add 3 cups stock to just about cover the meat. Add the herbs and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more stock if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Strain the vegetables and reduce the broth to a sauce consistency.
For the Gremolata, pick and clean the leaves of the parsley. Chop with a sharp knife and place in bowl with all the ingredients and season with Kosher Salt and black pepper.
To serve, spoon your favorite side, for example potato puree in the center of a plate with the braised shortribs on top. Sauce the top of the shortribs with the gremolata. The tartness of the gremolata with nicely pair with the rich shortribs.