Delicious Short Ribs

This is a similar recipe to the "Pot Roast Nicoise" but includes a few tweaks to better take advantage of the flavors of the short rib.

4 lb rack of short ribs, cut into 3" widths by your butcher (roughly 4 - 1 lb racks)
2 Tbs cooking oil
1 lb pearl onions
1 lbs peeled carrots, cut into 1 inch chunks
1 tsp Sea Salt
1/3 cup all purpose flour
8 baby bella mushrooms cut into 1/4ths
3 cups low sodium beef stock
1 cup low sodium chicken stock
1 cup water
Zest from 1/3 of an orange
1 Tbs anchovy paste
5 sprigs thyme
4 bay leaves
1/4 cup nicoise olives (pitted is preferred but not necessary)

Preheat oven to 325. Carefully remove the fat side off of the short rib, being careful to leave enough connective tissue around the bone. Add cooking oil to an enamel coated dutch oven and warm over medium high heat. Once the oil starts to shimmer (but before it starts to smoke) add each rack of short ribs individually and brown just the meat side. Add the onions and carrots to the pot and cook until onions turn transluscent.

Arrange the short ribs back in the pan, with the bone pointing towards the sky. Add the 1/3 cup flour to the chicken stock and mix well. Add the mushrooms, beef and floured chicken stock. Bring to a strong simmer. Add orange zest, anchovy paste, olives, thyme, bay leaves and olives. Add additional water, if necessary, to bring the liquid level even with the top of your short ribs.

Cover the dutch oven with a sheet of aluminum foil, and then place lid on dutch oven. Place in oven for 2 1/2 to 3 hours, or until meat is fork tender.

Remove the dutch oven from the oven, and remove the short ribs, wrap loosely in foil and let it rest for 10-15 minutes. Remove as much rendered fat as possible off the top of the remaining liquid. Place the meatless dutch oven over high heat and reduce remaining liquid by 1/2. Plate by making a bed of carrots, mushrooms and onions, and carefully place the short rib, meat side up on top of the vegetable bed. Place a thyme sprig and bay leaf on top of the short rib, and then ladle some of the reduced pan gravy over the top of the meat. Top with a few olives.