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1
Generously salt and pepper short ribs, then dredge in 2 tablespoons of four.
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2
Using a small dutch oven with tightly fitting lid, brown the short ribs in duck fat or olive oil. Remove from pan.
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3
Add in chopped celery, carrot, and onion and saute until softened, then add minced garlic. Continue to saute another minute or so, then add in tomato paste and combine well.
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4
Add 1 tablespoon of flour and stir well, allowing flour to brown.
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5
Deglaze pan with a splash of red wine, scraping up browned bits. Add in the stock and remainder of red wine. If you enriched your chicken stock with veal bones, include the bones so they can continue rendering their flavors with the sauce. Add the bay leaf, thyme, the orange zest, the juice of 1/2 orange, and ground allspice. (You might want to just wrap the whole allspice berries in with the thyme, instead of grinding it.) and a few dashes of Worcestershire sauce. Bring to boil, then lower heat to simmer.
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6
Add the short ribs back in and place lid just slightly off. Simmer for 2 hours or until melt in your mouth tender and falling off of bone. Adjust seasonings with salt, pepper, and Worcestershire sauce.
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7
Serve over mashed potatoes, buttered noodles, risotto, polenta, or my favorite, which is a low-carb option, pureed cauliflower. Sometimes it is roasted, sometimes it is steamed. And since blue cheese or gorgonzola pairs well with beef, adding some to your mash of choice just adds another layer of flavor to this hearty dish.
