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–+ servings

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
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Prep Time 20 minutes
Cook Time 2 hours
Course Main Course
Servings 4 servings

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.
  • 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.
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