Beef Short Ribs

Did you know there are differences between beef short ribs and other beef short ribs?  We get a whole cow's worth of red meat twice a year and I have no fewer than 12 packages of beef short ribs.  P-Dub has 2-3 excellent recipes for preparing them.  However,  the beef short ribs she buys in the store are actually better than the ones we get with our own cow.  Typically, that is never the case as it's always better to get your own beef rather than in the store.  I prepared two packages of beef short ribs in my dutch oven yesterday and there were no leftovers to speak of.  Not because my family gobbled down seconds and thirds either.  After I put some on all 7 plates, there was none left in the pot.  My Man was grabbing last little bits off the kids plates as I was scraping them off after dinner.  Ree's beef short ribs were full of tender meat between the ribs.  Mine had about 2-3 tablespoons of meat between the ribs.  I finally just got my hands in the pot and started searching for meat to pull off the bones.  Taste was super yummy though!  Served with a side of roasted potatoes, spinach salad and Tastefully Simple Beer Bread!

Recipe: Braised Short Ribs

Prep Time: 20 Minutes  |  Cook Time: 2 Hours  |  Difficulty: Easy  |  Servings: 4

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Ingredients

• 8 whole Beef Short Ribs
• Kosher Salt and Pepper To Taste
• 1/4 cup All-purpose Flour
• 6 pieces Pancetta, 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 (enough To Almost Cover Ribs)
• 2 sprigs Thyme
• 2 sprigs Rosemary

Preparation Instructions

Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.