Braised Short Ribs With Orange Gremolata

• 4 lbs bone-in beef short ribs, well trimmed and cut in 3 inch lengths
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 large carrots, diced
• 1 tablespoon garlic, minced
• 14 ounces beef broth
• 1/2 cup dry red wine
• 1 teaspoon dried thyme, crushed
• 1 bay leaf
• 2 cups frozen white pearl onions
• 1 tablespoon Dijon mustard
• 1 tablespoon prepared horseradish
• 2 tablespoons fresh flat leaf parsley
• 2 minced garlic cloves
• 2 teaspoons finely shredded orange peel

1. Heat oven to 350 degrees. Sprinkle ribs with 1/2 tsp of the salt and all the pepper. In a 4 to 5 quart ovenproof pot, brown ribs on all sides in hot oil over medium high heat. Set ribs aside; discard all but 1 TB drippings from pot. Reduce heat to medium-low. Add carrots and garlic to pot; cook and stir about 10 minutes or until carrots are just tender.
2. Return the ribs to the pot. Add broth, wine, thyme, bay leaf and remaining 1/2 tsp of salt. Bring to boiling; remove from heat. Over pot; transfer to oven. Bake for 2 hours or until meat is very tender, adding frozen onions during the last 30 minutes of cooking.
3. Transfer ribs to a large, deep serving platter; cover and keep warm. Skim fat from cooking liquid; discard bay leaf and any bones that have fallen off ribs. If cooking liquid is too thin to serve as a sauce, bring to boiling and cook uncovered for 5 minutes to reduce slightly to about 2 1/2 cups. Whisk in mustard and horseradish. Pour sauce over ribs.
4. To make orange gremolata combine two tablespoons snipped fresh italian parsley; 2 cloves minced garlic and 2 tsp finely shredded orange peel. Top the ribs with the orange gremolata.

short ribs, salt, ground black pepper, olive oil, carrots, garlic, beef broth, dry red wine, thyme, bay leaf, frozen white pearl onions, mustard, horseradish, flat leaf parsley, garlic, orange peel

Taken from www.food.com/recipe/braised-short-ribs-with-orange-gremolata-346012 (may not work)