Made This Recipe? Add Your Photo
I have just discovered Pioneer Woman and she sure knows how to please meat lovers. I tried this recipe the other night and "fantastic" just doesn't do it justice.
- 8 whole beef short ribs
- 1 dash kosher salt, & 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 wine
- 2 cups beef broth (enough To Almost Cover Ribs)
- 2 sprigs thyme
- 2 sprigs rosemary
- 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.
I found this recipe at the Pioneer Woman website, but commenting is closed on it. I looked for it here to see the nutrition info, but I think the protein is on the low side, compared to other recipes (even accounting for the small serving size here).
Anyway, I looked up the recipe for the technique instructions, as I'd had awesome braised short ribs at a friends home, and he had told me what seasoning he used, so I sort of combined 2 recipes. I followed this recipe most of the way, but instead of seasoning the ribs with salt and pepper, I used a rib rub mix. I used the fresh thyme, but not the rosemary. I also added a couple cloves of garlic, and I also added 2 tbsp of tomato paste and some baby carrots (in addition to the diced carrots).
I hate being the person who rates a recipe and changes half of it, but I really just am commenting on the basic technique! LOL
It turned out to be PHENOMENAL!!! I am sure the same technique could be used with various combinations of flavorings. The meat really does fall off the bone, and the sauce is perfectly decadent over garlic mashed potatoes.
The only suggestion I would make is that I ended up adding more liquid at the end as the sauce got pretty thick and reduced, and I wanted enough to use with at least 4 servings of potatoes.
This is really an excellent technique. Next time I may try it completely her way to compare results.
P.S. I forgot this... I might also change one more thing... I found that the flour coating got a bit burned as I was browning the meat, so I might try lowering the heat some, or maybe trying it without the flour.
I use whatever I had at home%u2026 so it was pork ribs instead of beef short ribs and left out the fresh herbs. Since I was using different type of meat I adjusted the cook time to 2 hour (last 20min uncovered). It was delicious and so were the leftovers!