I realize my love for the Pioneer Woman and her wonderful recipes centers around beef! Her pot roast is divine, and I knew what I wanted to make short ribs for the first time, that she would be the one who would have the best recipe.
I found that I love this recipe, not least because she added something that I had not seen anyone else add to this recipe before, which is pancetta. For those of you who are not familiar with pancetta, It is Italian cured meat made from pork belly. You can certainly eat it raw, but I like It best in recipes such as vodka, sauce and this one. It adds a nice, salty depth of flavor that you can’t find with regular bacon. Not that I’m knocking Bacon, it’s one of my favorite foods!
I featured another one of Ree Drummond’s recipes here and you can learn more about her here. Enough said, let’s jump right in!
Ingredients
- 8 whole beef short ribs
- Kosher salt and pepper, to taste
- 1/4 cup all-purpose flour
- 3 oz diced pancetta
- 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
- 2 sprigs thyme
- 2 sprigs rosemary
Instructions
Dice or julienne carrots, press garlic and chop shallots.
Salt and pepper short ribs on all sides, then dredge in flour.
Cook pancetta over medium heat in Dutch Oven until completely crispy and all fat is rendered. Remove pancetta, set aside, but leave fat in pan.
Add olive oil to pan, and raise heat to high. Sear ribs until nicely browned, about 45 seconds per side. Remove ribs and set aside. Turn heat down to medium.
Add onions, carrots, and shallots to pan; cook for 2 minutes. Pour in wine and scrape bottom of pan to release any browned bits. Bring to a boil and cook 2 minutes more.
Add broth, 1 tsp. Kosher salt, and freshly ground black pepper to taste. Add ribs, thyme and rosemary sprigs and cooked pancetta to the liquid. Cover with lid place in oven. Cook a 350° f for 2 hours, then reduce heat to 325° f and cook for an additional 30 to 45 minutes. Ribs should be fork tender and falling off the bone.
Remove from pan, remove pan from oven and allow to sit for at least 20 minutes with the lid on prior to serving. I served over mashed potatoes; it was delicious!! Please let me know if you give this a try and definitely go visit Ree Drummond over at https://thepioneerwoman.com.
NOTE: If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for March, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!
Braised Short Ribs
Equipment
Ingredients
- 8 whole beef short ribs bone-in
- kosher salt and pepper, to taste
- ¼ cup all-purpose flour
- 3 oz diced pancetta
- 2 tbsp olive oil
- 1 whole medium onion, diced
- 1 carrots, julienne or dice
- 1 shallots, minced
- 2 cups red or white wine
- 2 cups beef or chicken broth
- 2 springs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Dice or julienne carrots and chop shallots.
- Salt and pepper short ribs on all sides, then dredge in flour.
- Cook pancetta over medium heat in Dutch Oven until completely crispy and all fat is rendered. Remove pancetta, set aside, but leave fat in pan.
- Add olive oil to pan, and raise heat to high. Sear ribs until nicely browned, about 45 seconds per side. Remove ribs and set aside.Turn heat down to medium.
- Add onions, carrots, and shallots to pan; cook for 2minutes. Pour in wine and scrape bottom of pan to release any browned bits.Bring to a boil and cook 2 minutes more.
- Add broth, 1 tsp. Kosher salt, and freshly ground black pepper to taste. Add ribs, thyme and rosemary sprigs and cooked pancetta to the liquid. Cover with lid place in oven. Cook a 350°F for 2 hours, then reduce heat to 325°F and cook for an additional 30 to 45 minutes. Ribs should be fork tender and falling off the bone.
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