1. 8 beef short ribs
  2. to taste Salt and pepper
  3. 1/4 cup flour
  4. 1/4 inch think slice of pancetta diced
  5. 2 tablespoons olive oil
  6. 1 onion diced
  7. 3 carrots diced
  8. 2 shallots diced
  9. 2 cups red wine
  10. 2 cups beef broth
  11. 2 sprigs thyme
  12. 2 springs rosemary


  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

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