"The ultimate comfort food, short ribs infuse a slow-cooked sauce with sultry flavor. The trick? Searing meat at a high heat to build depth, a slow, low oven setting, and infusions like orange zest and bay leaves. That, and patience so ingredients can meld. The red wine-tomato sauce is acidic, so it needs to be cut with a bit of sugar. This won't make it sweet; instead, it'll take the edge off. The rest pretty much takes care of itself. A quick, easy lemon-parsley gremolata brightens the dish to spring-like heights." - Derrick from Bookmarklet

Oh. - Derrick

MINE! ALL MINE! - imabonehead

Orange zest and bay leaves? I'd eat that, especially with gremolata. - Ha3rvey (on hiatus)