Red Wine Braised Shortribs

Name: Red Wine Braised Shortribs
Cuisine: American
Ingredients: 8 beef short ribs; to taste Salt and pepper; 1/4 cup flour; 1/4 inch think slice of pancetta diced; 2 tablespoons olive oil; 1 onion diced; 3 carrots diced; 2 shallots diced; 2 cups red wine; 2 cups beef broth; 2 sprigs thyme; 2 springs rosemary

The_Road_Less_Devoured @theroadlessdevoured

Red Wine Braised Shortribs

The_Road_Less_Devoured @theroadlessdevoured

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Ingredients

8beef short ribs
to tasteSalt and pepper
1/4 cupflour
1/4 inchthink slice of pancetta diced
2 tablespoonsolive oil
1onion diced
3carrots diced
2shallots diced
2 cupsred wine
2 cupsbeef broth
2 sprigsthyme
2 springsrosemary

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Steps

1

Salt and pepper ribs then dredge in flour
2

Heath large Dutch oven over medium heat and cook pancetta until crispy
3

Remove pancetta from Dutch oven
4

Brown short ribs four at a time in pancetta fat over high heat. Make sure all sides are browned. Remove from Dutch oven
5

Reduce heat to medium. Add olive oil to Dutch oven. Add onions, carrots, and shallots and cook for 2 min.
6

Add broth and salt and pepper to taste
7

Submerge ribs in broth and add rosemary and thyme
8

Place lid over Dutch oven. Cook for two hours at 350 degrees F. Reduce heat to 325 degrees F and cook for additional 30-45 min.
9

When cooled, place Dutch oven in refrigerator for at least 6 hours (overnight is best)
10

After sitting overnight in the fridge, a layer of congealed fat will form on top of the ribs. Skim congealed fat from top and discard
11

Reheat ribs and serve over creamy polenta