BRASIED SHORT RIBS WITH HORSERADISH GREMOLATA (brasato al barolo)

I use beef short ribs for this dish and it works out great. You could just as easily use brisket or blade, but I perfer the richness of the rib. Have your butcher cut between and along the length of the bone. The most important step here is the initial browning; do not shorten it or the final braise will not be as intensely flavored or colored.

Serves 4

1/4 cup EVOO

4 16 oz beef short ribs

kosher salt and black pepper to taste

2 carrots peeled and roughly chopped

1 onion, roughly chopped

2 celery stalks, roughly chopped

5 garlic cloves thinly sliced

2 cups full bodied red wine

1 16 oz can peeled tomatoes, crushed by hand, with their jucies

1 cup chicken stock

1/2 bunch thyne

1/2 bunch rosemary

1/2 bunch oregano

GERMOLATA

leaves from 1 bunch flat leaves parsley

zest of 2 lemons cut into julienne strips

1/4 pound fresh grated horseradish

Preheat oven to 375 degrees F In a large heavy-bottomed skillet or dutch oven, heat the olive oil over high heat until smoking. Season the ribs with salt and pepper and cook them over high heat until deep brown on all sides, about 15 minutes total. remove the short ribs to a plate and set aside. Add the carrots, onion, celery, and garlic to the pan and cook over high heat until browned and softened, about 4 minutes. Season with salt and pepper and stir in the red wine, tomatoes and juice, chicken stock, and herbs, scraping the bottom of the pan with a wooden spoon to dislodge browned bits. bring the mixture to a boiland return the short ribs to the pan. Cover with aluminum foil and place in the oven. Cook for 2 hours, or until the meat is very tender and falling off the bone.

To make Germolata:

In a small bowl, combine the parsley, lemon zest, and horseraddish and toss loosely by hand.