Braised Short Ribs
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Braised Short Ribs
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| Servings | Prep Time |
| 4people | 30 minutes |
| Cook Time |
| 2 hours |
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Ingredients
- 8 whole beef short ribs
- 1/4cup flour
- 6 pieces pancettadiced ( can substitute 4 slices bacon)
- 2tablespoons olive oil
- 1whole medium oniondiced
- 3 whole carrotsdiced
- 2 whole shallotspeeled and finely minced
- 2 cups red wine
- 2 cups beef or chicken brothenough to almost cover ribs
Instructions
- Salt and pepper ribs, then dredge in flour. Set aside.
- 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.
- 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.
- 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.
- Add broth, wine, salt and pepper. Add ribs to liquid; they should be almost completely submerged. Add thyme and rosemary sprigs.
- 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.
- 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:)