Braised Beef Short Ribs with Gremolata

---- For the RIBS: ----
6 - 10 lb beef short ribs, 2" thick
Salt & pepper
3 lg onions, roughly chopped
2 - 3 Tbsp olive oil
2 leeks, white & pale green parts; roughly chopped
1 carrot, peeled, and roughly chopped
2 tomatoes, plum or 1 lg, roughly chopped
6 - 10 garlic cloves; smashed
1 Tbsp thyme, dried
parsley
3 bay leaves
2 cups wine, red
3 - 5 cups beef stock, hot

---- For the GREMOLATA: ----
1/2 cup parsley, chopped
1 lemon zest
2 lg garlic cloves, minced

For the ribs: Trim excess fat as necessary. Season generously with salt and pepper.

Arrange ribs bone-side down in roasting pan and roast at 475 degrees until well browned. Meanwhile, saute onions in olive oil in large skillet over medium heat until lightly colored, 6 to 7 minutes. Add leeks and carrot and cook until slightly softened, 3 to 4 minutes. Add tomatoes, garlic, thyme, parsley and bay leaves and saute 2 minutes more.

Spread vegetables in a pan large enough to hold ribs snugly. Arrange ribs on top of vegetables, bone-side up, if possible, else on their side - not bone down. Add wine and enough hot stock to barely cover ribs. Cover pan tightly and bring pan to a simmer. Add wine and/or stock as needed to keep meat covered. If they are not bone side up, turn ribs after one hour.

Begin to test for doneness after 1 1/2 hours. A skewer or paring knife inserted into meat should encounter no resistance, and meat should be nearly falling from bone. When they are almost tender, uncover ribs, turn them again, and raise heat to reduce the cooking liquid by one quarter.

These ribs are best if cooled and refrigerated overnight at this point. About one hour before serving, remove pan from refrigerator, remove as much solidified fat from surface as possible, and slowly reheat the pot, covered. when it returns to a fast simmer, uncover the pot and reduce the liquid further.

When thoroughly reheated and the liquid has been reduced, remove the ribs from the pot and serve the ribs and the gravy separately. Gremolata, leaf spinach, and boiled potatoes, or rice, or dumplings make excellent accompaniment. 6 - 8 servings.

For the gremolata: Just before serving, mix parsley, zest and garlic and scatter over short ribs. (These ingredients should be prepared at the last minute.) 6 - 8 servings.

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