Ingredients
For the Short Ribs:
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4-5 lbs bone-in Nolan Ryan Beef short ribs (about 6-8 pieces)
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2 tablespoons kosher salt
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1 tablespoon black pepper
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3 tablespoons olive oil
For the Braising Liquid:
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4 large shallots, quartered
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6 cloves garlic, smashed
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2 medium carrots, cut into 2-inch pieces
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2 celery stalks, cut into 2-inch pieces
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3 tablespoons tomato paste
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2 cups dry red wine (Cabernet or Merlot)
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2 cups beef stock
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4 sprigs fresh thyme
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2 sprigs fresh rosemary
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2 bay leaves
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1 tablespoon Worcestershire sauce
For Gremolata Garnish:
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1/2 cup fresh parsley, finely chopped
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Zest of 1 lemon
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2 cloves garlic, minced
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2 tablespoons olive oil
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Pinch of salt
Additional Garnish:
Instructions
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Prep and season: Preheat oven to 325°F. Pat short ribs dry and season generously on all sides with salt and pepper. Let sit at room temperature for 20 minutes.
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Sear the ribs: Heat olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear short ribs on all sides until deep brown, about 3-4 minutes per side. Remove to a plate.
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Build the braising base: Reduce heat to medium. Add shallots, garlic, carrots, and celery to the pot. Cook for 5-6 minutes until softened and lightly browned. Add tomato paste and cook, stirring, for 2 minutes.
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Deglaze and braise: Add red wine and scrape up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes to reduce slightly. Add beef stock, thyme, rosemary, bay leaves, and Worcestershire sauce. Return short ribs to pot (along with any accumulated juices), nestling them into the liquid. Liquid should come about halfway up the ribs.
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Braise: Cover Dutch oven with lid and transfer to oven. Braise for 2.5-3 hours until meat is fork-tender and nearly falling off the bone.
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Make the sauce: Remove short ribs to a serving platter and tent with foil. Strain braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor (discard solids). Skim fat from surface. Bring to a boil and reduce by half until thick and glossy, about 10-15 minutes.
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Make gremolata: While sauce reduces, combine parsley, lemon zest, minced garlic, olive oil, and salt in a small bowl.
•8.Serve: Arrange short ribs on platter or individual plates. Spoon reduced sauce generously over the ribs. Top with gremolata and garnish with fresh thyme sprigs.
