SHORT RIBS FOR SHORTY
6 to 8 beef short ribs
3 celery sticks
3 carrots
1 chopped onion
2 cups red wine
2 bay leaves
2 sprigs of thyme
2 cans low salt beef stock
Gremolata
3 strips of orange zest 1" x 2" chop into fine squares
3 strips of lemon zest 1" x 2" chop into fine squares
1/4 cup chopped cilantro
1/4 cup grated fresh horse radish
Coarse salt
Preheat oven to 350. Put small amount of cooking oil in cassoulet dish, heat on stove until shimmering. Dry, salt and pepper ribs. Place in dish and sear on all sides, (1 to 2 minutes ea side) meat should have a golden crust.
Remove ribs from pan and add the carrots, celery, and onions, stir until onions become translucent. Add wine and reduce for 10 minutes, add broth, thyme, bay leaves and bring to slow boil. Remove from heat and add ribs. Place in oven at 350 for 1 hour, reduce temp to 300 and cook an additional 2 hours. Meat should be ready to fall of bone and very tender when finished. Remove meat from broth and cover with foil. Put cassoulet back on stove uncovered and reduce broth for 10min. You are ready to serve the ribs, ladle the broth sparingly over them and then sprinkle on the gremolata.