Braised Short Rib of Beef

Preparation

1. Prepare short ribs:

   Step 1

   In resealable, 2-gallon plastic bag, place short ribs. Add wine, thyme, parsley, bay leaves, 1 tablespoon pepper, fennel seed, mustard seed, and garlic. Place bag in large bowl and marinate in refrigerate for at least 8 hours and up to 24 hours.

   Step 2

   Remove ribs from marinade and drain, reserving liquid. Pat ribs dry and sprinkle with kosher salt and remaining 2 teaspoons pepper.

   Step 3

   Put rack in middle position in oven and preheat to 325°F.

   Step 4

   In heavy, 12-inch skillet over moderately high heat, heat 1/4 cup oil just until smoking. Working in 3 batches (wipe pan clean and add 1/4 cup oil between batches), sear ribs, turning with tongs, until well-browned on all sides, about 8 minutes total. Transfer ribs, bone side up and in 1 layer, to a 3- to 4-inch deep roasting pan and set aside. Do not clean skillet.

   Step 5

   Add onions, carrots, celery, and mushrooms to skillet. Over moderately high heat, sauté until onions start to soften, about 15 minutes.

   Step 6

   Transfer vegetables to wide, 6-quart sauce pot, making sure to scrape up any brown bits from bottom and sides of skillet. Add reserved marinade and reduce until pan is almost dry, about 1 hour. Add stock and bring to boil. Pour stock mixture over ribs and cover with foil. Transfer to oven and braise until meat is tender and falling off bone, about 2 1/2 hours. Let cool slightly.

   Step 7

   When ribs are cool enough to handle, remove any excess fat and discard bones. Transfer beef, reserving liquid, to bowl and cover with foil to keep warm.

2. Make sauce:

   Step 8

   Strain cooking liquid through fine-mesh sieve and into medium saucepan, pressing on solids. Discard solids and skim fat. Add carrots and celery and bring to a boil. Continue cooking until reduced to about 2 1/2 cups, about 25 minutes. To serve, spoon braising liquid over sauce, making sure to include carrots and celery, and finish with horseradish.