Recipe Background
Savor the luxury of homemade gourmet dining with tender braised short ribs infused with fine seasonings and pancetta.
When a special occasion deserves a special meal, this dish will elevate the celebration. Fancy Braised Short Rib is hands-down the best way to get that "going out-on-the-town" feeling in your own kitchen. Whole beef short ribs are browned and baked alongside some of the finest seasonings and savory pancetta in an incredible broth. Served over rice, Fancy Braised Short Rib is the celebratory meal everyone will come to expect. Come on home now, let's celebrate!
Ingredients
- 8 whole beef short ribs bone-in
- kosher salt to taste
- black pepper to taste
- 1/4 cup all-purpose flour
- 6 pieces pancetta optional, diced
- 2 tablespoons olive oil
- 1 whole medium onion diced
- 3 whole carrots diced
- 2 whole shallots peeled and finely minced
- 2 cups red or white wine
- 2 cups beef or chicken broth
- 2 sprigs thyme
- 2 sprigs rosemary
- rice to taste, cooked and warm, for serving
- parsley to taste, chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Season the ribs with the salt and the black pepper.
- In a large shallow bowl, add the flour.
- Dredge both sides of the seasoned ribs in the flour and place them on a plate.
- In a large Dutch oven over medium heat, add the diced pancetta and cook until it is completely crispy and all of the fat is rendered.
- Place the cooked pancetta on a paper-towel-lined plate to drain, then set aside. Leave the grease in the Dutch oven.
- In the same Dutch oven over high heat, add the olive oil to the reserved grease.
- Add the coated ribs to the oil mixture, in batches, and brown on all sides, about 45 seconds per side.
- Transfer the browned ribs to a plate.
- Reduce the heat to medium. Add the onions, the carrots, and the shallots to the Dutch oven and cook, about 2 minutes.
- Add the red wine to the veggie mixture and scrape the bottom of the Dutch oven to loosen any of the browned bits.
- Bring the veggie mixture to a boil and cook, about 2 minutes.
- Add the beef broth, the kosher salt, and the black pepper to the veggie mixture and stir to combine.
- Add the browned ribs to the sauce, ensuring they are almost completely submerged.
- Add the thyme and the rosemary to the rib mixture.
- Cover the Dutch oven and bake the rib mixture, about 2 hours.
- Reduce the oven temperature to 325 degrees F and cook the rib mixture until the ribs are fork-tender and the meat is falling off the bone, about 30-45 minutes.
- Transfer the Dutch oven to a wire rack, covered, and let the rib mixture sit, about 20 minutes.
- Skim the fat off the top of the sauce.
- Serve the ribs over the rice, then drizzle with some of the sauce, garnish with the parsley, and optionally top with the reserved crispy pancetta.
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