Serves 4-6

Ingredients

6 beef short ribs

1 shallot, chopped

3 garlic cloves, chopped

1/2 cup fresh mint leaves, chopped

1/2 cup fresh flat-leaf parsley, chopped

Juice and zest from 1 lemon, plus additional lemon zest for serving

Sea salt and freshly ground black pepper

4 tablespoons extra-virgin olive oil

3 cups water

Instructions

Preheat the oven to 350°F.  Add the shallot, garlic, mint, lemon juice, and lemon zest to a small bowl and mix until combined.  Add the olive oil and season with salt and pepper.  Set aside.

Season the short ribs with salt and pepper.  Heat a large pan over high heat.  Working in batches if you need to, sear the ribs on all sides, about 10-12 minutes total.  Remove from the heat.  Coat the ribs on all sides with the mixture and place them in a roasting pan.  Pour the water into the pan and cover with foil.  Cook until the meat is done and tender, about the 2- 2 1/2 hours total.  Remove from the oven and let the ribs rest, uncovered, for about 5-10 minutes.

Transfer the ribs to a platter.  Sprinkle the parsley and lemon zest over the top of the ribs and spoon some of the roasting juices on top.  Serve immediately with your favorite side dish.