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Italian Braised Short Ribs

By ratherbeswimmin' on December 19, 2012

0 Reviews

About This Recipe

"In 'Williams-Sonoma One Pot of the Day'"

On a plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
Turn the ribs in the seasoned flour, shaking off any excess.
In a large heavy pot, heat the oil over med-high heat.
Working in batches, sear the ribs, turning occasionally, until evenly browned, about 10 minutes; transfer to a plate.
Add the pancetta to the pot and saute until mostly crisp, 4-5 minutes.
Add the onions and saute until beginning to soften, about 3 minutes.
Stir in the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
Add the carrots, tomato paste, and sugar and cook, stirring often, until well blended, about 1 minute.
Add the wine, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
Stir in the tomatoes and their juices, broth, and vinegar and bring to a boil.
Preheat the oven to 350°; return the ribs to the pot with the tomato mixture.
Add the bay leaves, rosemary and thyme sprigs, and oregano.
Cover and cook in the oven until the ribs are very tender, about 2 hours.
Skim as much fat as possible from the cooking liquid and discard the bay leaves.
Season with salt and pepper to taste and serve.

No Notes

Serving Size: 1 (490 g)

Servings Per Recipe: 8