SHORT RIBS
Steps:
- Pat the ribs dry and season them on all sides with salt and pepper. Heat the oil in a Dutch oven or a deep, flame-proof roasting pan that will just hold the ribs in one layer over high heat until hot. Reduce the heat to medium-high, add the ribs, and brown them on all sides, 8 to 10 minutes. Transfer the ribs with tongs to a platter or bowl. Preheat the oven to 300°F. Reduce the heat under the Dutch oven to medium; add the onion and carrots and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic and cook 1 minute. Add the tomato paste, thyme, and bay leaf and cook for 2 minutes. Transfer the vegetables to the platter with the ribs. Add the wine to the Dutch oven and bring it to a boil over high heat. Reduce the heat to low and simmer it until it is reduced by three fourths (to about 1 cup). Add the broth and bring it to a boil. Add the ribs and vegetables along with any juices that have accumulated on the platter. Put a piece of parchment paper or aluminum foil right on top of the ribs, cover the Dutch oven tightly, place it in the center of the oven, and braise for 3 hours or until the meat is tender and falling off the bones. Transfer the ribs to a plate with tongs and let stand until they are cool enough to handle. Meanwhile, strain the broth into a bowl. Discard the solids and return the liquid to the Dutch oven. Skim off any fat that floats to the surface. Bring the liquid to a boil, and reduce it to 2 cups. Discard the bones and any excess fat from the ribs. Knead together the flour and butter in a small bowl, add a few spoonfuls of the reduced broth to the mixture, and then whisk the butter mixture back into the broth. Bring to a boil and simmer 5 minutes. Add salt and pepper to taste. Return the ribs to the pot and cook gently just until heated through. Divide the ribs onto warmed plates, spoon some of the sauce over top, and serve with the Horseradish Sauce.
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