Braised Short Ribs
Slow-Braised Short Ribs are an easy and delicious, impress your family & friends with this perfect fall dinner…comfort food at it’s best!
Servings Prep Time
6people 30 minutes
Cook Time
3hours
Servings Prep Time
6people 30 minutes
Cook Time
3hours
Ingredients
Instructions
  1. Pat the short ribs completely dry, salt & pepper generously on all sides. Sprinkle lightly with AP flour.
  2. Add EVOO to a large dutch oven over medium high heat. Sear the short ribs in batches, a few minutes on each side. Remove.
  3. Add diced pancetta to the dutch oven and cook until it’s nice and crispy, light brown, about 5-7 minutes. Using a slotted spoon, remove from the dutch oven and set aside to use as a topping later.
  4. In the same dutch oven, add diced onion, carrots, leeks, and celery to the pancetta drippings and saute for about 10 minutes until soft. Add the mushrooms and stir to combine. Salt and pepper all vegetables.
  5. Add tomato paste and stir to coat the vegetables, cook for another 2 minutes.
  6. Deglaze with red wine and reduce to about 1/2 the liquid level. Add the beef stock, so that it comes about half way up the dutch oven, you don’t want the short ribs completely submerged.
  7. Tie together the fresh rosemary and thyme using kitchen twine, it will be easier to remove the stems later. Add the bay leaves.
  8. Cover and simmer for 3 hours.
  9. When finished cooking, remove the bundle of herb sprigs and bay leaves. At this point, remove the short ribs to a platter. You can either strain the delicious cooking liquid for a thinner sauce to ladle over when serving or you can use an immersion blender to blend the veggies all together and make a thicker, delicious sauce.
  10. Serve with some sauce and a sprinkle of fresh parsley and crispy pancetta.
Recipe Notes

Serve over mashed potatoes or polenta.  I also added some roasted garlic cloves as another optional topping

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