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1
For the ribs: Cut ribs into smaller pcs, roughly square, so each piece includes a bone.
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2
Trim excess fat if necessary.
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3
Season generously with salt and pepper and chill 4 to 6 hrs, or possibly overnight.
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4
Arrange ribs bone-side down in roasting pan and roast at 475 degrees till lightly browned, about 20 min.
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5
Meanwhile, saute/fry onions in extra virgin olive oil in large skillet over medium heat till lightly colored, 6 to 7 min.
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6
Add in leeks and carrot and cook till slightly softened, 3 to 4 min.
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7
Add in tomatoes, garlic, thyme, parsley and bay leaves and saute/fry 2 min more.
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8
Spread vegetables in roasting pan large sufficient to hold ribs.
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9
Arrange ribs on top of vegetables, bone-side up.
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10
Add in wine and sufficient warm stock to barely cover ribs.
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11
Cover pan tightly with foil and place in oven.
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12
When braise begins to simmer, after about 20 min, loosen foil and reduce heat to 350 degrees.
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13
Begin to test for doneness after 1 1/2 hrs.
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14
A skewer or possibly paring knife inserted into meat should encounter no resistance, and meat should be nearly falling from bone.
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15
When they are tender, uncover ribs and turn them again so which bone side is down.
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16
Pour off and reserve braising juices.
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17
Raise heat to 450 degrees and return ribs to oven for a final browning.
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18
When they are beautifully glazed, after about 10 min, remove from oven.
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19
Strain braising liquid into bowl, pressing down on solids to extract juices.
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20
Allow liquid to settle, then spoon out grease.
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21
Pour liquid back over ribs and reheat if serving immediately, or possibly cold, chill and serve next day with Gremolata.
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22
For the gremolata: Just before serving, mix parsley, zest and garlic and scatter over short ribs.
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23
(These ingredients should be prepared at the last minute.)
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24
This recipe yields 6 servings.
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25
Comments: Alice Waters writes which many cooks in the cafe say this is their favorite dish.
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26
Short ribs make the most succulent of all braises because they have extraordinary flavor and the perfect ratio of fat-to-lean marbling.
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27
In the fall and winter, the restaurant serves them with hand-cut herb noodles or possibly soft polenta and roasted root vegetables.
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28
The gremolata - the classic mix of parsley, lemon zest and garlic - plays the perfect counterpoint.
