4 lbs Boneless Beef Short Ribs
2 Tbls chopped fresh rosemary
2 Tbls chopped fresh thyme
1/2 Tbls coarse kosher salt
1 Tbls freshly ground black pepper
1/4 cup vegetable oil
Enough Cabernet Sauvignon to cover meat ( about 3 cups )
2 Tbls softened butter
2 Tbls all purpose flour
For the Gremolata:
1/4 cup finely chopped fresh parsley
3 Tbls finely grated lemon peel
2 garlic cloves minced
1 1/2 Tbls finely chopped fresh rosemary
1 1/2 Tbls finely chopped fresh thyme
Mix all ingredients in a small bowl and reserve
Arrange ribs in a glass baking dish. Mix rosemary, thyme, salt and pepper in small bowl and sprinkle over ribs. Let stand for one hour.
Preheat oven to 350 degrees. Heat 2 tablespoons oil in heavy wide ovenproof pot over medium high heat. Working in batches, add ribs to pot and cook until browned on all sides. Add more oil as needed for each batch. Transfer ribs to large bowl. Pour off drippings from pot. Add wine to pot and bring to simmer, scraping up any browned bits. Return ribs and any accumulated juices to pot; bring to a boil. Cover and transfer to oven and braise until meat is very tender, about 2 hours.
Using slotted spoon, transfer ribs to large bowl, cover tightly to keep warm. Skim any fat from top of braising liquid. Boil liquid until reduced to 2 generous cups. Mix 2 tablespoons softened butter and 2 tablespoons flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium high heat until sauce thickens slightly. Return ribs to sauce to warm slightly. Serve over a bed of mashed potatoes and sprinkle with gremolata.