Braised Short Ribs with Pumpkin Orzo

Preheat the oven to 375°F (190°C).
In a large Dutch oven over medium-high heat, warm the olive oil until hot but not smoking. Season the ribs with salt and pepper and add them to the pot, being careful not to crowd them. Cook until they're a deep brown on all sides, about 15 minutes total.
Transfer the short ribs to a plate. Add the carrots, onion, celery, and garlic to the rendered fat and oil in the pot. Cook, stirring occasionally, until the vegetables are browned and softened, about 4 minutes. Season with salt and pepper to taste.
Stir in the wine, tomatoes and their juices, stock, and herbs, scraping the bottom of the pan to loosen any browned bits.
Bring the mixture to a boil and return the short ribs to the pot. Cover tightly with foil and transfer to the oven. Braise for 2 hours, or until the meat is very tender and falling off the bones. Remove the pot from the oven and set it aside. Spoon off the fat on top.
☞ TESTER TIP: Let the ribs and their cooking liquid cool then cover the pot and refrigerate overnight. When you're ready to serve, skim any congealed fat from the surface and rewarm the ribs over medium-low heat. That extra bit of cooking makes the ribs that much more tender.

Bring the chicken stock to a boil in a large skillet over medium-high heat. Add the orzo and pumpkin purée and cook, stirring frequently to prevent the orzo from sticking, until the stock is absorbed, 8 to 10 minutes. If the orzo mixture is too thick, add a bit more chicken stock or water. Stir in the honey and vinegar. Season with salt and pepper.

In a small bowl, combine the parsley, lemon zest, and horseradish and toss by hand. Taste and adjust the amounts of ingredients accordingly.

Divvy the pumpkin orzo among 4 warmed serving plates or bowls. Place a braised short rib atop each mound of orzo, top with some of the braising liquid and the gremolata. Serve immediately.