Ingredients You'll Need
- 8 whole beef short ribs
- Salt & pepper
- 1/4 cup all-purpose flour
- 6 pieces pancetta, diced
- 2 tbsp. olive oil
- 1 whole medium onion, diced
- 3 whole carrots, diced
- 2 whole shallots, peeled & finely minced
- 2 cups red wine
- 2 cups beef or chicken broth
- 2 sprigs thyme
- 2 sprigs rosemary
Directions
- Salt and pepper ribs, then dredge in flour
- In a large dutch oven, cook pancetta over medium heat until completely crispy & all fat is rendered
- Remove pancetta and set aside
- Add olive oil to pan with pancetta grease and raise heat to high
- Brown ribs on all sides, about 45 seconds per side
- Remove ribs and set aside, turning heat down to medium
- Add onions, carrots, and shallots to pan and cook for 2 minutes
- Pour in wine and scrape the bottom of pan to release all the flavourful bits
- Bring to a boil and cook for 2 minutes
- Add broth, salt, and black pepper
- Taste and add more salt and pepper if needed
- Add ribs to the liquid, add thyme and rosemary sprigs
- Put the lid on and place in the oven
- Cook at 350F for 2 hours, then reduce to 325 and cook for an additional 30-45 minutes
- Ribs should be fork-tender and falling off the bone
- Remove pan from oven and allow to sit for 20 minutes, lid on
- Skim fat from top of the liquid and serve
