Makes 4 servings
- Kosher salt, as needed
- 1/4 cup olive oil
- 2 lb bone-in short ribs
- 1 medium onion (about 10 oz), medium diced
- 5 oz carrots, medium diced
- 3 oz celery, medium diced
- 4 cloves garlic, minced
- 6 sprigs thyme
- 1 bay leaf, crushed
- One (1-inch) strip lemon peel
- 2 tablespoons all-purpose flour
- 6 tablespoons Balsamic Vinegar of Modena P.G.I.
- Freshly ground black pepper, as needed
- 1 1/2 cups beef broth, plus more as needed
- 6 eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup melted butter
- 1/4 bunch flat leaf parsley, chiffonade
- Salt the short ribs on all sides, and place on a rack fitted over a baking sheet. Refrigerate uncovered up to 24 hours.
- Preheat the oven to 350°F.
- Heat the oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides and remove to a tray, as done. To the same pan, add the onion, carrot, celery, garlic, thyme, bay leaf, and lemon peel. Cook, stirring occasionally, until the onions are translucent, about 10 minutes.
- Sprinkle the vegetables with the flour and stir to coat. Nestle the short ribs on the vegetables, meat-side down. Add the vinegar, pepper, and enough beef stock to just barely cover the ribs.
- Cover the pot, and transfer to the oven. Cook until the meat has released from the bones and is fork tender, 2 1/2 to 3 hours.
- Transfer the meat to a tray. Once cool enough to handle, discard the bones. Carefully remove any membranes from where the bone was attached. Reserve in the braising liquid.
- For the Dutch baby, place a 12-inch cast iron pan or 4 individual gratin dishes on a baking sheet. Transfer to the middle rack of a cold oven, then preheat the oven to 425°F for 15 minutes.
- Meanwhile, in a large blender, combine the eggs, milk, flour, salt, and sugar until completely smooth. This can be done up to one day in advance.
- Carefully remove the hot pan from the oven. Pour in the melted butter and then immediately add the batter.
- Bake until the Dutch baby is puffed and golden brown, 20 to 25 minutes.
- Lower the oven to 300°F and bake for an additional 5 minutes. Turn off the oven and only remove the Dutch baby when you are ready to serve.
- To serve, spoon the hot short rib stew into the center of the Dutch baby. Garnish with parsley and serve right away.