Short Ribs with Orange Gremolata
Ingredients Makes 4-6 servings
|4 to 5 lbs||beef short ribs||2 kg|
|1 tbsp||oil||15 mL|
|2||onions, finely chopped||2|
|2||large carrots, peeled and thinly sliced||2|
|4||stalks celery, thinly sliced||4|
|4||cloves garlic, minced||4|
|1 tsp||salt||5 mL|
|1 tsp||cracked black peppercorns||5 mL|
|2||whole sprigs fresh thyme or 1⁄ tsp (2 mL) dried thyme||2|
|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|
|1/2 cup||Italian flat-leaf parsley leaves, finely chopped||125 mL|
|1||clove garlic, minced||1|
|Zest of 1 orange, finely chopped|
- Preheat broiler
- 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.
- 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.
- 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.
- Orange Gremolata: Combine parsley, garlic and orange zest in a small bowl just before serving and pass at the table.