Braised Short Ribs
- 6 whole beef short ribs (I only used 3)
- salt and pepper
- 1/4 C flour
- 6 pieces Pancetta, diced
- 2 Tbs olive oil
- 1 medium onion, diced
- 3 carrots, diced
- 2 shallots, peeled and finely minced
- 2 C red or white wine
- 2 C beef or chicken broth (enough to almost cover ribs)
- 2 sprigs thyme
- 2 sprigs rosemary
1. Salt and pepper ribs, then dredge in flour. Set aside.
2. In a large dutch oven, cook Pancetta and set aside. Do not discard grease.
3. Add olive oil to pan with the Pancetta grease, and raise to high heat. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside.
4. Turn heat to medium. Add onions, carrots, and shallots to pan and cook for 2 minutes.
5. Pour in wine and scrape bottom of pan to release all the flavorful bits. Bring to a boil and cook 2 minutes.
6. Add broth, 1 tsp salt, and plenty of freshly ground black pepper. Taste and add more salt if needed.
7. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
8. 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 30-45 minutes. Ribs should be fork-tender and falling off the bone.
2. In a large dutch oven, cook Pancetta and set aside. Do not discard grease.
3. Add olive oil to pan with the Pancetta grease, and raise to high heat. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside.
4. Turn heat to medium. Add onions, carrots, and shallots to pan and cook for 2 minutes.
5. Pour in wine and scrape bottom of pan to release all the flavorful bits. Bring to a boil and cook 2 minutes.
6. Add broth, 1 tsp salt, and plenty of freshly ground black pepper. Taste and add more salt if needed.
7. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
8. 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 30-45 minutes. Ribs should be fork-tender and falling off the bone.
9. 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.
Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.
I made cheesy corn grits to serve these over- delicious! It was just as delicious, if not a little more delicious, for leftover dinner later last week!
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