Large browning flame transitioning to roasting oven environment
- 1 tablespoon grated lemon zest
- 1 clove garlic, finely chopped
- 1/4 cup finely chopped parsley
- 6 short ribs, about 5 pounds
- 3 1/2 cups red wine, such as Zinfandel
- 8 allspice berries
- 10 whole cloves
- 3 cloves garlic, crushed
- 1 teaspoon fennel seeds, crushed
- 1 tablespoon orange zest
- 1 tablespoon salt (if using commercial beef stock, omit salt from recipe)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 yellow onion, roughly chopped
- 2 carrots, peeled and roughly chopped
- 3 stalks celery, roughly chopped
- 4–6 cups beef stock, divided
- 3 sprigs rosemary, about 4 inches each
- 2 sprigs fresh sage
- 3 bay leaves
- Braising liquid
- Beef stock, if necessary
- 2 teaspoons good-quality balsamic vinegar
- 2 tablespoons fresh orange juice
- Salt and pepper, to taste
Mix the gremolata ingredients together and place on a plate or piece of parchment. Leave out on counter to air dry.
Place the ribs, wine, allspice, cloves, garlic, fennel, and orange zest in shallow dish or ziplock bag. Cover and refrigerate for 24 hours.
Remove ribs from the marinade, reserve marinade, pat ribs dry with paper towels, and season on all sides with salt and pepper. Place a roasting pan large enough to hold the ribs in a single layer in the oven and heat 5 minutes. Add the oil and then heat for 30 seconds more. Add the ribs and sear, turning until brown on all sides, about 10–12 minutes. Remove from pan and set aside. Add the onion, carrots, and celery to pan and cook for 5–6 minutes, or until softened.
While vegetables are cooking, strain the reserved marinade through a fine sieve and pour into a liquid measuring cup. You should have 3 cups; if not, add wine. Pour into the roasting pan, return to oven, and cook until reduced by one third, about 5 minutes. Add 2 cups beef stock and heat. Add ribs and any accumulated juices back to pan along with the rosemary, sage, and bay leaves. Cover and cook in oven for about 3 hours, checking liquid level and adding more broth as needed to keep one-third of the beef covered, and turning ribs about every 30 minutes. Meat should fall easily from the bone when done.
Remove ribs and place on a platter, tightly covered, and hold in a 200°F oven while you make the sauce.
Pour braising liquid into a gravy separator or gently spoon off fat from the top. Carefully decant the liquid without the fat into a liquid measuring cup. You should have about 2 cups; if less, add beef stock. Pour into saucepan, bring to a boil, and reduce heat to medium high. Cook until reduced by half. Scrape down the sides of the pan frequently while the liquid is reducing.
Turn the heat to low and add the vinegar and orange juice. Heat through and taste for seasonings. Pour sauce over the ribs and sprinkle with the gremolata. Serve immediately.