¾ cup flour
8 (5 to 6 lbs.) boneless beef short ribs
Kosher salt and freshly ground black pepper, to taste
¼ cup plus 2 Tbsp. olive oil
3½ Tbsp. finely chopped rosemary, divided
2 large carrots, cut into ½-inch pieces
2 celery stalks, cut into ½-inch pieces
2 large onions, roughly chopped
1½ cups dry red wine
2 cups beef stock, plus more if needed
1 tsp. Worcestershire sauce
Juice and zest of 1 lemon
1 bunch Italian parsley, finely chopped
¼ cup rosemary leaves, finely chopped
2 large garlic cloves, crushed and finely chopped
½ cup freshly grated horseradish root or 1/3 cup prepared horseradish
Place the flour in a shallow bowl. Season the short ribs with salt and pepper, then dredge in the flour and shake off the excess.
In a large Dutch oven over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add 1¾ tablespoons finely chopped rosemary and 4 ribs to prevent crowding. Brown the ribs on all sides, 5 to 7 minutes, then transfer to a plate. Repeat with 1 tablespoon olive oil, and the remaining 1¾ tablespoons rosemary and 4 ribs.
Reduce the heat to medium and add the carrot, celery and onion. Season with salt and pepper and cook, stirring frequently, until golden brown, about 15 minutes.
Increase the heat to medium-high and deglaze by adding the wine and scraping up browned bits from the bottom of the Dutch oven with a wooden spoon. Add the stock and Worcestershire and bring to a boil.
Return the ribs to the Dutch oven. If the ribs are not covered with liquid, add just enough beef stock to cover.
Reduce the heat to low, cover the Dutch oven and simmer until the meat is fork tender and begins falling off the bone, about 2 hours. Let cool completely. Prepare the meat for serving, or refrigerate in the covered Dutch oven up to 2 days.
About 1 hour before serving, combine the lemon zest, parsley, ¼ cup rosemary, garlic and salt to taste in a small bowl. Stir in the lemon juice, horseradish and the remaining ¼ cup olive oil until well combined. Set aside.
Remove the layer of fat from the meat, and, if desired, remove the bones. Place the meat on a plate and set aside.
Place the Dutch oven over medium-high heat and bring the sauce to a boil. Reduce the heat to a simmer and return the meat to the sauce. Continue to cook until the meat is heated through, about 20 minutes. Transfer meat to a platter, cover and keep warm.
Increase the heat to medium-high and reduce the liquid, stirring occasionally, until slightly thickened, 20 to 25 minutes. Spoon the sauce over the meat, top with the horseradish-herb mixture and serve.
Tip: Cooking this dish a day or two ahead makes it easy to just lift off excess fat that hardens on the top.