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Ingredient
Red Wine Braised Shortribs
Introduce
Ingredient
to taste
Salt and pepper
1/4 cup
flour
1/4 inch
think slice of pancetta diced
2 tablespoons
olive oil
2 cups
red wine
2 cups
beef broth
2 sprigs
thyme
2 springs
rosemary
Cooking instructions
* Step 1
Salt and pepper ribs then dredge in flour
* Step 2
Heath large Dutch oven over medium heat and cook pancetta until crispy
* Step 3
Remove pancetta from Dutch oven
* Step 4
Brown short ribs four at a time in pancetta fat over high heat. Make sure all sides are browned. Remove from Dutch oven
* Step 5
Reduce heat to medium. Add olive oil to Dutch oven. Add onions, carrots, and shallots and cook for 2 min.
* Step 6
Add broth and salt and pepper to taste
* Step 7
Submerge ribs in broth and add rosemary and thyme
* Step 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.
* Step 9
When cooled, place Dutch oven in refrigerator for at least 6 hours (overnight is best)
* Step 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
* Step 11
Reheat ribs and serve over creamy polenta
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