Wednesday, February 24, 2010

Braised Beef Short Ribs

I wanted to make something special and different for Valentine's day for my husband and I. I went back and forth between short ribs and beef bourgingon and finally decided on the short ribs. I am REAL glad I did. These were so flavorful, fall off the bone tender, and not nearly as difficult as beef bourgingon. It took 45-60 minutes of prep/cooking and then it was in the oven for 3 hours. Not too bad at all. Another Pioneer Woman recipe - I have yet to find one I don't like. I served it on a bed of PW's creamy mashed potatoes - which I'll post separately.

For this recipe, make sure you get a good cut of meat. You want the ribs to have some fat, but not too much. You can use chicken or beef stock, and white or red wine. I used chicken stock and red wine because that's what I had on hand. I also used bacon instead of pancetta, and forgot the shallots. woops! Still delicious!

With dinner we had a bottle of our favorite wine. It's been in our wine fridge for a few years waiting for the right meal/occasion. It's from Napa Valley - Conn Creek Anthology. Amazing!

Pictures are not that great on this one because we ate after dark.

Braised Beef Short Ribs

8 whole Beef Short Ribs
Kosher Salt & Pepper To Taste
¼ cups 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

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 on a bed of creamy mashed potatoes.

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