These are absolutely phenomenal. This is such a great option to have for dinner parties - because first of all they're amazing and impressive, secondly, you don't have to be stuck in the kitchen cooking while entertaining !! WIN-WIN. Make these immediately,
Ingredients:
- 4-6 Beef Short Ribs - cut by the butcher (depending on how big - usually 2 in 1 lb)
- 1/4 cup All-purpose Flour
- 4 cloves Garlic
- 1/2 teaspoon Garlic Powder
- Pinch of Herbs de Provence
- 6 pieces Pancetta, Diced
- 2 Tablespoons Olive Oil
- 1 Medium White or Yellow Onion
- 3 large Carrots
- 2 Shallots
- 2 cups Red Wine
- 3 cups or more Beef Or Chicken broth/stock
- 3 sprigs Thyme
- 3 sprigs Rosemary
- Salt/Pepper to taste
Serve over garlic mashed potatoes!
Directions:
Preheat oven to 350 degrees
1. Generously put salt and pepper all over the short ribs. Then dredge in flour and set aside.
2. In a large dutch oven (I use my le creuset braiser), cook the pancetta over medium/high heat until almost fully cooked. Remove the pancetta from the pot and set aside.
3. Add the olive oil to the pan with the pancetta grease, and raise heat to high. Brown the ribs on all sides to get some good color, this won't take long. After all sides are browned, remove the ribs and set aside on the plate with the pancetta and turn the heat down to medium.
4. Add the diced onions, carrots, and shallots to the pot and cook for a few minutes until they begin to soften.
5. Then add the minced garlic and stir around until fragrant.
6. Add some pepper, a little salt, 1/2 teaspoon of garlic powder, and a pinch of herbs de provence (only if you have on hand) to the vegetables and stir (always season as you go!)
7. Next, pour in the wine and scrape the bottom (I like to use a flat whisk) and get all that flavor up from the bottom! Yum, the smell at this point is just ridiculous. Bring the wine and veggies to a boil and cook for a couple minutes.
8. Next, add the broth and add 1 tsp of salt, and plenty of ground black pepper. Taste the beautiful concoction and add more seasoning if needed.
9. Now for the exciting part - add the ribs and pancetta back into the pot!! Make sure there is enough liquid to completely cover the short ribs - we want them covered so we can get the most juicy tender little guys ever. Then add the thyme and rosemary bundle into the pot. YUM. ( I have had to use more broth before - it depends on size and amount of ribs)
10. Put on the lid and place the beloved ribs into the oven. Cook at 350 for 2 hours, then reduce the heat to 325 and cook for another hour. When you pull these bad boys out of the oven they should be falling - off - tha - bone!!!!
11. This is going to be hard....but let it sit with the lid on, on the stove about 20-30 minutes before serving. This will bring up the fat to the surface, take a spoon and skim off the excess fat then serve them up. WOO!
Notes:
If you make this the day or days before - it stays amazing in the fridge. Before you serve, just make sure to skim the fat and put in the oven for about 30- 45 minutes at 350 to get heated through.
Serve this is with mashed potatoes and a nice hearty bread - it will soak up that amazing to-die-for sauce!
XOXO Chef Em
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