Ingredients
- 8 whole Beef Short Ribs
- Kosher Salt and Pepper To Taste
- 1/4 cup All-purpose Flour
- 6 pieces Pancetta, Diced (Bacon worked fine)
- 2 Tablespoons Olive Oil
- 1 whole Medium Onion, Diced
- 3 whole Carrots, Diced
- 2 whole Shallots, Peeled And Finely Minced
- 2 cups Red Or White Wine
- 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
- 2 sprigs Thyme
- 2 sprigs Rosemary (For the Fresh stuff, I used a healthy sprinkling of Italian seasoning which contains both Thyme and Rosemary, 'cause that's what I had on hand)
Preparation Instructions
Salt and pepper ribs, then dredge in flour. Set aside.
In a large dutch oven(if you don't have a dutch oven, it is fine to just bake it in a 13x9 covered with foil. Just start in a large pan and transfer to your baking pan after you boil the liquid), cook pancetta over medium heat until complete 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 sides, 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, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
Put on the lid and place into 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 pan 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. (Can also refrigerate mixture, then remove solid fat from the top.)
Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.
We don't like polenta so we served them with mashed potatoes with butter, cream cheese and seasoning salt in them.
Soooooo good. This recipe is easily in the top 5 things I have ever made and comes from Pioneer Woman-Ree Drumond.
In a large dutch oven(if you don't have a dutch oven, it is fine to just bake it in a 13x9 covered with foil. Just start in a large pan and transfer to your baking pan after you boil the liquid), cook pancetta over medium heat until complete 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 sides, 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, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
Put on the lid and place into 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 pan 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. (Can also refrigerate mixture, then remove solid fat from the top.)
Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.
We don't like polenta so we served them with mashed potatoes with butter, cream cheese and seasoning salt in them.
Soooooo good. This recipe is easily in the top 5 things I have ever made and comes from Pioneer Woman-Ree Drumond.
