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1.
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In a cast iron pot (I used my Dutch oven) add enough oil to go 1/4 inch up the sides.
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Over medium-high heat heat oil.
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2.
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Add a handful of flour to a plate and dredge each short rib on all sides, shaking off excess flour.
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3.
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When oil is hot (you can tell its hot when a sprinkle of flour sizzles in it) add short ribs to the pot making sure not to crowd them (I did this in 2 batches).
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Cook 1-2 minutes on each side so that a crust forms.
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4.
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Remove ribs from the oil and drain on paper towels.
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Repeat with the remaining ribs if you did this in batches.
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When done, pour out remaining oil thats in the pot and wipe it clean.
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5.
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Preheat oven to 250 F.
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6.
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Add enough vegetable oil to the pot to coat the bottom and heat it over medium-high heat.
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Add half the onions, cooking until softened.
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Add a dash of salt.
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7.
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Add half the carrots and all the celery (wrap remaining carrots and onions and refrigerate for later).
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Cook the veggie mixture for 5-7 minutes until vegetables start to caramelize.
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8.
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Add tomato paste and stir to combine.
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9.
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Add ribs back to the pot.
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Its OK to have them overlap at this point.
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10.
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Add wine, the head of garlic, bay leaves, dash of salt, brown sugar and peppercorns.
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11.
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Bring to a simmer and cover the pot with the lid ajar or make a lid out of parchment paper to place over the contents (I did both).
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12.
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Place in the oven and cook for 4 hours.
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13.
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Remove pot from oven and remove the ribs.
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Strain the braising liquid into a bowl and discard the solids.
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14.
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Sear the mushrooms by placing them in a single layer on a hot dry pan and pressing down on them with a spatula for 1-2 minutes.
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Flip them over and repeat for another 1-2 minutes.
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Then remove them from the heat.
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15.
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Melt the butter in the cast iron pot over medium heat and add the reserved onions and carrots (the ones that you put in the refrigerator earlier).
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Cook 5-7 minutes, then add ribs and mushrooms to the pot.
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16.
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Add the strained braising liquid to the pot.
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Bring to a simmer, cover and cook over medium-low heat for just a few minutes, until carrots are cooked through to your liking (use a fork to test them).
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17.
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To make the gremolata combine the parsley, minced garlic and lemon zest in a small bowl.
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18.
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Serve the ribs with mashed potatoes or egg noodles, sprinkled with the gremolata.
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Recipe adapted from Michael Ruhlman .
