Short Ribs with Orange Gremolata

• 3 - 4 lbs beef short ribs
• 2 onions, finely chopped
• 2 large carrots, peeled and thinly sliced
• 4 stalks celery, thinly sliced
• 4 cloves garlic, minced
• 1 tsp each salt and black pepper
• 1/2 tsp. Thyme
• 2 tbsp all purpose flour
• 1 tbsp. Tomato paste
• 1.2 cup condensed beef broth
• 1/2 cup dry red wine

  Orange Gremolata

• 1/2 cup finely chopped parsley
• 1 clove garlic, minced
• 2 tbsp finely grated orange zest

Heat a large heavy skillet over medium-high heat. In batches, add ribs to pan and cook until evenly browned. Turn ribs as needed, until fat renders out, 3 - 4 minutes. Transfer ribs to paper towels to absorb excess fat. Drain all but 1 tbsp. Of fat from skillet and reduce heat to medium. Add onions, carrots and celery to pan and cook until softened, about 5 minutes. Add garlic, salt, pepper, thyme and cook 1 minute more. Sprinkle flour over mixture and stir until it is absorbed. Add tomato paste. Broth and wine and bring to a boil.

Place ribs in casserole and bake until ribs are falling off the bone. Serve with gremolata.

Gremolata

Combine parsley, garlic and orange zest in a small bowl just before serving sprinkle on top of ribs