Italian Braised Short Ribs

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READY IN: 3hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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