Braised Red Wine Short Ribs
Original recipe source:


4- 5 pounds short ribs, cut crosswise into 2 inch pieces
3 tablespoons Gradassi "Fiore d'Autunno" Unfiltered Extra Virgin Olive Oil
3 tablespoons of Henry Langdon Rosemary Salt Rub
1 chopped onion
4 cloves of garlic chopped
4 medium young carrots chopped ends
2 celery stalks, chopped
1 can of chopped tomatoes

3 sprigs of thyme
2 sprigs of dried oregano
1 bottle of dry red wine
2 cups of beef broth

Gremolata Ingredients:

orange zest
bundle of chopped parsley
4 chopped green onions
zest of an orange
mix to sprinkle on top as condiment


In a dutch oven over medium heat, pour 3 tablespoons of olive oil in heated dutch oven, add batch at a time short ribs rotating until all sides are crisp brown, set aside. Leave the brown crisps at bottom of the dutch oven (flavor) Add chopped onions and cook until transparent. Add garlic, sprigs of thyme oregano, pour in 2 cups of beef broth and can of chopped tomatoes. Add carrots and celery. Pour in bottle of wine. Now add back the short ribs. Cover Lid let simmer on low heat for about 2 hours until short ribs are tender. Drain the juices but set aside to pour over the short ribs on dish. Chop up a bundle of parsley, chop up green onions and zest an orange, mix together. Sprinkle over short ribs and carrots and serve. Goes well with potatoes.