2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
2 sprigs Thyme
2 sprigs Rosemary
Instructions
Salt and pepper ribs, then dredge in flour. Set
aside.
In a large dutch oven, 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.
Serving
Suggestions
Serve over a bed of Creamy Mashed Potatoes
Originally Submitted
1/2/2012
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