Braised Short Ribs

These ribs are a little bit complicated, and have to cook for a few hours, so they are perfect for a Sunday dinner. They are delicious when served with polenta (see the next recipe) or with mashed potatoes, and with a vegetable like fresh green beans or broccoli. This recipe, along with the next two, were part of a dinner I served that only (ha! only) took me about 4 hours to make.

Adapted from The Pioneer Woman Cooks

Ingredients:
8 whole beef short ribs
Kosher salt and pepper to taste
1/4 c All-Purpose flour
6 pieces Pancetta, diced (or you can do what I did- go to Trader Joes and pick up a package of already diced pancetta)
2 tbs Olive Oil
1 whole medium onion, diced
3 whole carrots, diced
2 whole shallots, diced
2 cups red or white wine (I went with red)
2 cups beef or chicken broth (I went with beef)
2 sprigs thyme
2 springs rosemary

Preheat oven to 350 degrees.

1. Salt and pepper the ribs on all sides, then dredge in flour. Set aside.

2. In a large dutch oven, cook the pancetta over medium heat until completely crispy and all of the fat is rendered. Remove pancetta and set aside; do NOT discard grease.



3. Add olive oil to pan with pancetta grease, raise heat to high. Brown ribs on all sides (this should only take about 45 seconds per side, if your oil has been heated). Remove ribs and set aside, turn heat down to medium.



4. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to deglaze. Bring to a boil and cook for 2 minutes.



5. Add broth, 1 tsp kosher salt, and plenty of fresh ground pepper. Add ribs to the liquid- we want them almost completely submerged, so if needed, add more broth/wine. Add the rosemary and thyme sprigs to the liquid.



6. Put on the lid, and cook in the oven for 2 hours. Then reduce heat to 325 degrees, and cook for an additional 30-45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes. Skim the fat off of the top (or, let refrigerate if you have time and remove solid fat from the top).



7. Serve with polenta or mashed potatoes!