Created by MsPia on February 23, 2015
Step 1: In a heavy ovenproof pot, add the olive oil to cover the bottom about .
Step 2: Put some flour on a plate and dredge the short ribs on all sides and shake off the excess. When the oil is hot, add the ribs and brown on all sides – you may have to do this in batches so as not to crowd the pan and steam instead of sear. You want to form a nice crust on the beef meat. There is lots of flavor in this.
Step 3: Remove the ribs and drain on paper towel.
Step 4: Preheat the oven to very low 250°F. Drain off any remaining oil, and wipe pot clean. Add a little olive oil to coat the bottom of the pot, add half the onions and cook over medium heat until the onions have softened. Add a sprinkle of salt. Add half the carrots and all the celery. Cook for 5 minutes – the longer you cook the vegetables and they caramelize you develop flavor – so you can brown them up.Add tomato paste and stir around to heat through.
Step 5: Place the ribs in the pot – its ok if they go on top of each other now. Add the wine. Add the garlic – its ok for the cloves to be unpeeled but remove the outer layers. Add the bay leaves. Season with a sprinkle of salt. Add the brown sugar and peppercorns. Bring to a simmer.Cover pot with the lid ajar or make a parchment lid to fit. Place in the oven and cook for 4 hours.
Step 6: Remove the pot from the oven and allow cooling. Remove ribs and place on a plate and cover with plastic wrap and refrigerate.
Step 7: Strain the braising liquid into large bowl or measuring cup and chill - then remove the congealed fat from the top.
Step 8: Sear mushrooms by placing them in a hot dry sauté or frying pan and cook for a minute or two each side, while pressing down with the spatula.
Step 9: Melt butter in your braising pot. Add the remaining onions and carrots and sauté for 5 minutes. Add ribs and mushrooms. Add the reserved braising liquid. Bring to a simmer. Cover and cook over medium-low heat until carrots a fork tender.
Step 10: For the Gremolata, stir together the parsley, garlic and lemon zest. Don’t skip this part – the Gremolata adds so much to this dish.
Step 11: Serve ribs over polenta – garnish with the Gremolata.