Ask your butcher for large short ribs. Sometimes the grocery store has a package with 1 or 2 very large short ribs and 2 very small. Consistency in size is important when braising.
4 10 to 12 Ounce, Beef Short-Ribs
2 Tablespoons XVOO
2 Tablespoons Unsalted Butter
Flour For Dredging Short-Ribs
2 Teaspoons Coarse Sea Salt
1 Teaspoon Freshly Ground Black Pepper
6 Garlic Cloves
1 Medium Spanish or Vidalia Onion
4 Celery Stalks with Leaves
4 Large Carrots
1 Cup Good Red Wine
Zest of One Large Orange
3 Cups Homemade Beef Stock (Page) or Low Sodium Canned Beef Broth
1 Bouquet Garni Consisting of Several Sprigs Each of Fresh Thyme, Fresh Oregano, Fresh Flat Leaf Parsley, 2 Bay Leaves
Preheat oven to 325° with the rack in the lower third of the oven.
Pat the Short-Ribs dry and season with some of the salt and pepper. Dredge the Short-Ribs in the flour and shake off any excess.
In a large pot, such as a Dutch oven that will hold the Short-Ribs in one layer without crowding, heat the XVOO and butter over medium high heat. When the butter stops foaming add the Short-Ribs and brown on all sides until a golden crust forms, about 3 minutes per side. Remove from pan and set aside.
Meanwhile, in the bowl of a food processor fitted with the steel blade, add the garlic, onion, celery and carrots and process until the vegetables are finely chopped. Do this using the pulse button. You do not want to puree the vegetables or have a mushy consistency.
After you remove the Short-Ribs from the pan, check your XVOO-butter. If it is too brown and on the verge of burning, discard and add the same amount of XVOO and butter back to the pan. Once the butter stops foaming (that is if you added more XVOO and butter) add the processed vegetables, and the rest of the salt and pepper and sauté, scraping up the bits on the bottom of the pan, about 8 minutes. Add the red wine and the orange zest and reduce by half. Add the Short-Ribs and pour the beef stock over them. Pour enough to just barely cover the Short-Ribs. Add the bouquet garni and bring to a boil.
Cover the pan with a lid and place in oven. Cook for 2½ to 3 hours. The Short-Ribs are done when the meat is fork tender and almost falling off the bone.
Remove the pan from the oven and remove the Short-Ribs from the pan using a large slotted spoon or Chinese skimmer. You don’t want the Short-Ribs to fall apart when removing them. Set aside. Remove the bouquet garni, skim the fat off the top of the sauce and bring to a boil. Reduce until thickened, stirring the whole time, about 3 or 4 minutes.
Serve immediately topped with some of the sauce.
Hints and Tips: Use this same recipe for Osso Bucco using veal shanks and substituting white wine for the red.