Braised short ribs with gremolata

Method

1. 01

   Season the ribs and sear on every face in a heavy Dutch oven, three minutes a side. Set aside.

2. 02

   Soften the vegetables. Stir in the tomato paste and let it darken. Deglaze with the wine and reduce.

3. 03

   Return the ribs, add the stock and herbs, bring to a bare simmer. Cover and braise at 300°F for three hours, until the meat slides off the bone.

4. 04

   Rest twenty minutes in the liquid. Skim the fat, reduce if you like it thicker, finish with gremolata.