“Maybe that’s the lesson for me today, to hold on to these simple moments. Appreciate them a little more – there’s not many of them left. I don’t ever want that for you. Finding things that make you happy shouldn’t be so hard. I know you’ll face pain, suffering, hard choices, but you can’t let the weight of it choke the joy out of your life. No matter what, you have to find the things that love you. Run to them. There’s an old saying, ‘That what doesn’t kill you, makes you stronger’ I don’t believe that. I think the things that try to kill you make you angry and sad. Strength comes from the good things – your family, your friends, the satisfaction of hard work. Those are the things that’ll keep you whole. Those are the things to hold on to when you’re broken.” ~ Jax Teller, Sons of Anarchy

Ingredients (Serves 6)

4 tbsp all purpose flour
Salt & Pepper
5 lbs beef short ribs
1/4 cup olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
2 tbsp tomato paste
1 cup dry red wine
1 (14 Ounce) can diced tomatoes
1 cup beef broth
1 tsp red pepper flakes
2 bay leaves
1 tbsp dried oregano
2 rosemary sprigs
1/4 cup chopped parsley
FOR THE GREMOLATA:
1/3 cup parsley
2 garlic cloves, peeled
Zest from 1 large lemon

Instructions

On a large plate mix together flour, salt and pepper.
Coat the short ribs one at a time in the flour mixture.
Heat the olive oil in a large heavy pot over medium heat, when hot add the ribs and cook on all sides until well browned, then transfer to a plate.

Add the onions, carrot, celery, and garlic to the pot, and cook until the vegetables begin to soften, about 5 minutes.

Add the tomato paste, wine, and bring to a boil.

Reduced the wine by half, add the chopped tomatoes, beef broth, red pepper flakes, bay leaves, oregano, rosemary, and parsley.

Bring mixture to a boil then add the ribs back into the pot; reduce to a simmer and cover.
Simmer until the meat is very tender, about 2 to 2 1/2 hours.

To prepare the gremolata: place the parsley, garlic, and lemon zest on a cutting board and chop together.

*Recipe from Italian Food Forever