Braised Short Ribs

Tip:  Read directions completely before preparing.

Ingredients:

(For Ribs Coating)

8 whole beef short ribs

Kosher salt and pepper to taste

1/4 cups all-purpose flour

6 pieces Pancetta, Diced (or thin bacon)

2 tablespoons olive oil

1 whole medium onion, diced

3 whole carrots, diced

3 garlic cloves, finely minced

2 cups red wine

4 cups beef broth (enough to cover ribs)

1 teaspoon Kosher salt for broth

1/2 teaspoon freshly ground black pepper

1 sprig Thyme

1 sprig Rosemary

Creamy Roasted Garlic Mashed Potatoes (Click for recipe)

Directions:

Lightly salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook diced pancetta or bacon over medium heat until complete crispy and all fat is rendered. Remove and set aside. Do not remove grease.

Add olive oil to pan with the grease.  Brown ribs on all sides. Brown in 2 batches.  Remove ribs and set aside.

Add onions, carrots, and garlic 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 1/4 teaspoon of freshly ground black pepper. 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 1/2 - 3 hours. 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.  Then remove ribs cover with foil and set aside.

Skim fat off the top of the liquid and strain liquid.

Add liquid back into pot, bring to boil and let boil for 3 minutes.

Serve 2 ribs on bed of Creamy Roasted Garlic Mashed Potatoes, spooning a little juice over the top. Enjoy!

Tip:  Short ribs come from the chuck section, where the meat contains a lot of connective tissue and needs slow, moist cooking.  Get yourself a sturdy pot that conducts heat well, this will help with the success of this dish!