Braised Shortribs with Orange and Olive Salad

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I modified the recipe by leaving out the tomato paste and anchovy, and substituted marsala for part of the wine, and pitted, halved kalamata olives for the anchovies. Excellent result. Will likely add a dried fruit for additional sweetness next time.

The salad is great, but would be even better if the parsley, onion, and olives were more finely chopped, as in tabbouleh. Let it sit for at least 30 minutes for flavor to develop. The offset of the orange and beef is superb.

Served mine on farfalle with garlic olive oil and chopped parsley. Big hit all around.

Suggestions: great "make ahead" dinner; skimming fat is essential; serve with a great merlot. Bon appetite!

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I made this for 10 and it was a big hit
Very tasty the salad was so unusual I was a little worried of what it would taste
Like I served it in a chilled bowl as a course before ribs
Then served ribs on smashed parsnips with roasted garlic and beet slices

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I honestly have had better short ribs in a diner. Expected much more from an iron chef. While the very low slow cooking produced very tender ribs that kept their shape, the sauce was a real disappointment. For all the ingrediants and large amt of tomatoe paste , the sauce was the consistancy of water whit little flavor. The orange salad topper was tasty bot seemed out of place on this dish

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I did a few minor things different. I added a little brown sugar for some sweetness and we ate it the same nite. After I took it out of the oven I removed the ribs (I did 3-1/2 HRS @ 225 skimmed the oil and returned the sauce to the stove top to reduce and thicken for about 15 to 20 min. My husband loved it.