Meaty and tender, short ribs are one of my favorite cuts of beef. They were made for braising — giving them a nice crusty sear over high heat before letting them simmer with broth, wine, and vegetables allows them to develop a deep, rich flavor, but with a minimum of work.
My favorite pan for braising is my copper pot and an enameled Dutch oven.
Honestly, short ribs are so scrumptious, especially when topped with a bright, citrusy gremolata, I think they could be labeled an antidepressant — just dish them up for anyone with a case of the blues and watch the transformation take place!
Braised Short Ribs and Ginger Gremolata
Preheat the oven to 340°F.
In a large heavy bottom Dutch oven, heat oil until almost smoking. Liberally season the ribs with the salt and pepper and brown the ribs over high heat on all sides until the meat is deep brown, about 15-20 minutes. Don’t skip this step or the flavor will not be as intense. Remove the short ribs to a plate and set aside.
Add the onions, carrots, and celery to the Dutch oven until they are translucent, about 10 minutes. Add the garlic for about 2 minutes then stir in the red wine, tomatoes with the juice, beef stock, thyme, rosemary, and oregano. Scrape the bottom of the pan with a wooden spoon to remove the browned bits. Cover and place in the oven for 2 hours or until the meat is falling off the bone.
To make the gremolata: In a small bowl, lightly toss together the parsley, lemon zest, orange zest, and fresh ginger, then set aside.
Remove the short ribs from the oven and remove to a plate. Pour the pan juices over the ribs and place a handful of gremolata over the top of them, and serve with Garlic Mashed Potatoes.