Braised Short Ribs
This recipe should be the only recipe you need for short ribs. We had friends for dinner and someone said "Is this how all short ribs taste?" The answer is 'no', unless you use this recipe. One more thing to remember - if you won't drink the wine you are using in this recipe, then don't cook with it.
8 whole beef short ribs
Salt & Pepper
1/2 cup all purpose flour
6 pieces of pancetta, chopped (I can usually find diced pancetta in the deli section at the grocery store)
2 T. olive oil, plus more for browning meat
1 yellow onion, diced
3 whole carrots, diced
2 whole shallots, minced
2 cups red wine
2 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
Preheat oven to 350°
Salt and pepper ribs, then dredge in flour and set aside
In a large dutch oven, cook pancetta over medium heat until it is crispy and fat is rendered (rendering means to melt down, so the fat will turn to an oil). Remove the pancetta from the pan but do not discard the grease.
Add olive oil to the rendered fat in the pan and raise the heat to medium/high and cook your prepared ribs (3-4 at a time) until they are browned on all sides. Once browned, set aside and work on the next batch. You will need to add extra olive oil as you continue to add batches of meat to brown.
When the ribs are all cooked, do not remove the oil in the pan. This will just add to the flavor.
Turn the heat to medium and add onions, carrots and shallots to the pan and cook for 2 minutes. Pour in the wine, bring to a boil and cook for another 2 minutes, scraping all the bits from the bottom of your pan.
Add broth and 1 teaspoon of salt and plenty of fresh ground black pepper. Taste and add more salt if needed. Add browned ribs to the liquid - they should be almost covered with the liquid. Add your thyme and rosemary sprigs to the liquid (I usually tie my sprigs together with kitchen string so I can easily remove them when Im ready to serve)
Put the lid on the dutch oven and place in the oven. Cook at 350° for 2 hours. After 2 hours of cooking, turn the ribs and reduce the temperature to 325° and cook for an additional 45 minutes. Ribs will be fork tender at this point and falling off the bone. Remove the pan from the oven and let sit for 20 minutes with the lid on.
When ready to serve, remove lid and skim fat off the top of the liquid. Find your thyme and rosemary and remove.
I love to serve this with creamy polenta with goat cheese (see recipe under Vegetarian). Spoon the ribs over polenta and make sure you spoon a little juice with carrots over top. Enjoy!