These Braised Short Ribs with Citrus Gremolata are pan seared then braised slowly for fork tender goodness. Served with a citrus, garlic and parsley mixture.
Preheat oven to 350˚F. In a Dutch oven or casserole, add 3 tablespoons bacon fat or olive oil and melt completely. Add the seasoned short ribs and brown completely on all sides. Drain on a paper towel, salt and pepper and let rest as the next stage is prepared.
Deglaze the pan with red wine, scraping up the little browned bits. Add 1 tbsp of oil to the pan and add the chopped onion, celery and carrots. Let sweat for a few minutes and add the shallot, garlic and red pepper flakes. Next add the flour and stir to cook out the flour as a roux base for the sauce.
Next, add the water, tomato paste and stir to incorporate completely. Wrapping the thyme into a bundle, toss in the pot. Use 2 teaspoons of dried thyme if fresh is not available.
Next place each short rib in the pot, nestled in between the vegetables. Push them down and make sure there is enough liquid to cover. Bring to a boil and remove from heat. Place the pot into the oven and bake for 2 1/2 to 3 hours depending on size of short ribs.
While ribs are braising, mix together the citrus zests, minced garlic, chopped parsley and some fresh cracked black pepper. Set aside.
Remove the braised short ribs from the vegetable mixture and keep warm. On the stovetop, let the mixture cook down, lid removed, for 10 minutes to condense the sauce if needed. Plate ribs and pour vegetables and sauce mixture over. Sprinkle citrus gremolata on top and serve.