At one time short ribs were considered a budget meal, similar to a stew or pot roast,  not anymore.  If you can find short ribs at your butcher, you have two parties : one that you are fortunate enough to have a butcher, not just a meat packer and second that he has short ribs in his meat  case.  Apparently they are from a cut of the beef that is very popular in Japanese cuisine and so it is exported a lot !  Anyway if you really want  to eat like your grandpa or great grandpa, or just enjoy a very good, hearty, winter dinner this is your recipe!

Print Recipe

Braised Short Ribs

Prep Time

30 minutes

Cook Time

2 hours

Servings

people

Ingredients

• 8 whole beef short ribs
• 1/4 cup flour
• 6 pieces pancetta diced ( can substitute 4 slices bacon)
• 2 tablespoons olive oil
• 1 whole medium onion diced
• 3 whole carrots diced
• 2 whole shallots peeled and finely minced
• 2 cups red wine
• 2 cups beef or chicken broth enough to almost cover ribs

Prep Time 30 minutes Cook Time 2 hours Servings people Ingredients 8 whole beef short ribs 1/4 cup flour 6 pieces pancetta diced ( can substitute 4 slices bacon) 2 tablespoons olive oil 1 whole medium onion diced 3 whole carrots diced 2 whole shallots peeled and finely minced 2 cups red wine 2 cups beef or chicken broth enough to almost cover ribs

Instructions

1. Salt and pepper ribs, then dredge in flour. Set aside.

   
2. In a large dutch oven, cook pancetta over medium heat until crispy and all fat is rendered Remove pancetta and set aside. Do not discard grease.

   
3. Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all side, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

   
4. Add onions, carrots and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

   
5. Add broth, wine, salt and pepper. Add ribs to liquid; they should be almost completely submerged. Add thyme and rosemary sprigs.

   
6. Put on the lid and place in the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork tender and falling off the bone. Remove from oven and allow to sit for at least 20 minutes, lid on before serving. At the last minute, skim fat off the top of the liquid.
7. Serve over hot buttered noodles, mashed potatoes or creamy polenta. 2 ribs per person is the usual serving size. For a true step back in time, make home made noodles and you will become a famous cook!!!! At least in your own mind:)

Share this Recipe