Tag: short ribs

Braised Short Ribs – The Pioneer Woman

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.

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Braised Short Ribs

Amazingly tender, these short ribs are surprisingly easy to make. The combination of wine and pancetta gives this recipe incredible flavor that is oh, so delicious!!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Main Course
Servings 4 servings

Equipment

6-qt. Enameled Dutch Oven
Large Grooved Cutting Board
Large Chef's Tongs
Rapid-Prep Mandoline
Manual Food Processor
Salt and Pepper Grinder Set
Coating Trays and Tongs
Nylon Tool Set
Adjustable Measuring Spoons
Easy-Read Measuring Cup Set
Mix 'N Scraper
Entertaining Platter Set

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.
  • Remove from pan, remove pan from oven and allow to sit for at least 20 minutes with the lid on prior to serving.  Serve over mashed potatoes.

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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Short Rib Chili – Midwest Foodie aka Comfort Food At Its Best! (Video)

This January, I wanted to focus on comfort food. Especially as it seems that we all might again be inside a lot due to illness.  Next month, I might focus on something else, but this month I need food that’s warm, sticks to your belly and is just plain delicious.

I love chili, and was looking for something different from my usual ground meat staple. I found this short rib chili recipe from Kylie over at Midwest Foodie Blog. You can read more about Kylie here.

My video is a bit longer than what I normally produce, but this recipe actually pulls together quite easily. It is absolutely delicious, and will definitely be on my rotation of family dinners. I’m looking forward to exploring her blog for even more scrumptious recipes. Let’s jump right in!

Ingredients

  • 1 tablespoon olive oil 
  • 1.5 lb beef short ribs 
  • 1 red onion 
  • 1 green pepper 
  • 5 cloves garlic 
  • 1 jalapeno, ribs and seeds removed, 
  • 2 tablespoons chili powder, 
  • 1 tablespoon cumin 
  • 2-3 tsp chiles in adobo
  • 2 tsp worcestershire sauce 
  • 1 tsp cocoa powder 
  • 1 tsp granulated sugar 
  • 1(15 oz) can black beans drained and rinsed 
  • 1 (15 oz) can pinto beans drained and rinsed 
  • 1 (15 oz) can kidney beans drained and rinsed 
  • 1(15 oz) can fire-roasted diced tomatoes 
  • 1 (28 oz) can San Marzano tomatoes (or tomato sauce)
  • 1-2 cups tomato juice 
  • 1 tbsp apple cider vinegar 
  • Kosher salt 
  • Black pepper

Products I used to prepare this recipe:

6-qt. Enameled Dutch Oven

5″ Santoku Knife

Measuring Spoon Set

Mix ‘N Scraper

Scoop & Serve Spatula

Manual Food Processor On sale this month only!!!

Cutting Board

Large Chef’s Tongs

3-Cup Prep Bowl Set

Small Stoneware Serving Bowl Set

Directions

Dice green pepper. A great tip I learned was to turn the pepper upside down and slice it that way, so that you can avoid all the seeds!

Next, dice your jalapeno. If you like the heat, you can leave some seeds. Otherwise, just remove all of the seeds first.

Chop your red onion.

Peel and then chop five cloves garlic.

Season short ribs with salt and pepper. Heat oil in Dutch oven over medium high heat,  then sear short ribs on all sides until they are nicely browned, about 2 minutes per side. Remove short ribs and set aside.

Reduce heat to medium, add red onion and green pepper A little salt and pepper if you like. Saute for 5 minutes.

Add and garlic and jalapeno, saute for one more minute.

Next, add in  The rest of the ingredients except the apple cider vinegar. Stir to combine.

Add the short ribs back in, turn the heat up and bring to a simmer. Cover and simmer over low heat for 2.5-3 hours, until the short ribs are very very tender.

Remove and shred the meat,  then add it back to the chili.

Add in the apple cider vinegar, stirring to incorporate.

That’s it! Serve with whatever your favorite toppings are, and enjoy!  Please leave me a comment to let me know if you make this recipe, and please be sure to visit Kylie at her blog here. 

My video is below, along with the link to the original recipe.

My video:

Link to original recipe: https://midwestfoodieblog.com/short-rib-chili/#tasty-recipes-13088-jump-target

Linked and listed above are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party – I am vaccinated and received my booster and am now offering in-home parties! – or, on our NEWEST platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for JANUARY! Did I mention that January is DOUBLE HOST REWARDS?? My most recent host received $465 in FREE products, and that amount was not in a double rewards month. When your guest sales reach $650, whatever you earn will be DOUBLED for the month of January. Let’s make great food together!!

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