Slow-roasted martini short ribs

Beef short ribs	~4 ½ pounds
Salt	2 teaspoons
Pepper, freshly ground	½ teaspoon
Vegetable oil	2 tablespoons
Vermouth, dry white	¼ cup
Gin	¼ cup + 2 teaspoons + sprinkle
Beef broth, low sodium	1 ¾ cups
Juniper berries, crushed	5
Lemon zest, minced	1 tablespoon
Pimiento-stuffed green olives, coarsely chopped	¼ cup
Flat-leaf parsley, coarsely chopped	¼ cup
Cocktail onions, chopped	10
Cornstarch	2 tablespoons
Water	2 tablespoons

1. Preheat oven to 325°F.
2. Season the ribs on all sides with salt and pepper.
3. In a heavy Dutch oven, heat the oil over medium to medium-high heat.
4. Brown the ribs in two to three batches, for about 2 minutes per side, or until browned on all sides; transfer the ribs to a plate.
5. Combine the vermouth, gin, and broth, and stir the liquid into the pan.
6. Bring to a simmer, and stir to scrape up all the browned bits.
7. Return the ribs to the pan, along with any accumulated juices, and add the juniper berries.
8. Cover and bring just to a boil.
9. Transfer the pan to the oven, and cook for about 2 1/2 hours, or until the meat is tender. (Halfway through the cooking time, rearrange the ribs so that all sides get time in the braising liquid.)
10. When done, remove the ribs from the pan; pull out the bones, and peel away the connective tissues, if desired.
11. Arrange the meat on a platter, and keep warm.
12. Skim the fat from the cooking liquid, and then cook to reduce the sauce to about 2 cups.
13. While the sauce is reducing, in a small bowl, mix the lemon zest, olives, parsley, onions, and gin; set aside.
14. In a separate bowl, whisk together the cornstarch and water to create a slurry, and then whisk into the sauce; return to boil to thicken.
15. Taste the sauce, and correct the seasonings, if needed.
16. Ladle the sauce over the meat, and sprinkle with the topping mixture, and a little gin, if desired.

Recipe from Kathy Casey’s Northwest Table.