Zesty gremolata, a classic Northern Italian condiment, adds a jolt of freshness.

Prep: 30 minutes

Bake: 2 hours

Cook: 20 minutes

Ingredients

3 lb. beef short ribs cut into 3-inch pieces

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 Tbsp. olive oil

2 large carrots, chopped

1 Tbsp. minced garlic

1 14-oz. can beef broth

1/2 cup dry red wine

1 bay leaf

1 tsp. dried thyme, crushed

2 cups frozen small whole onions

1 Tbsp. Dijon-style msutard

1 Tbsp. prepared horseradish

Orange Gremolata

Directions

1. Trim fat from ribs. Sprinkle with 1/2 teaspoon of the salt and the pepper. In 4- to 5-quart Dutch oven, cook ribs on all sides in hot oil over medium-high heat until brown. Remove ribs, reserving 1 tablespoon drippings in Dutch oven. Reduce heat; add carrots and garlic. Cook and stir 10 minutes or just until carrots are tender.

2. Return ribs to Dutch oven. Add broth, wine, bay leaf, thyme, and remaining salt. Bring to boiling. Transfer to 350 degree F oven. Cover and bake about 2 hours or until very tender, adding onions during last 30 minutes of baking. Transfer ribs to deep serving platter. Cover; keep warm.

3. For sauce: Skim fat from cooking liquid; discard bay leaf and any bones that have fallen off. If sauce is too thin, bring to boiling and cook, uncovered, about 5 minutes or until reduced to about 2-1/2 cups. Whisk in mustard and horseradish. Serve ribs with sauce. Sprinkle with Orange Gremolata.

Makes 6 servings.

Orange Gremolata

In small bowl, combine 2 tablespoons snipped fresh flat-leaf parsley, 2 cloves garlic, minced; and 2 teaspoons finely shredded orange peel.

PER SERVING: 226 cal., 10 g total fat (3 g sat. fat), 53 mg chol., 699 mg sodium, 11 g carbo., 3 g fiber, 20 g pro.