My original intention was to inaugurate the le creuset with this insanely appetizing recipe, but, well, life got in the way. A girl doesn’t often have 6 hours on her hand to sit and wait for short ribs to simmer and her manfriend to come home and gobble them up. Well this girl got lucky and found just that amount of time last week. And MAN was it worth it.
Never having dealt with short ribs before, I was a little unsure what to expect, but the actual assembly of this is insanely easy. You just need to plan to be home and cognizant of your oven for the next 3 hours or so (or, if you live life on the edge, go out and hope nothing blows up).
The Pioneer Woman makes so many delicious things, when she touted these “heaven on a plate,” I knew they had to be good. Manfriend’s first response upon diving into his plate was a quiet, profound “oh. yes.” There may also have been a dance or two in excited anticipation as the leftovers were reheated a couple days later.
AND! I’m excited to introduce an exciting new component to DTMS: VIDEO. You’ll find a handy little youtube link towards the bottom of the post that gives you, in techicolor, the dramatic unveiling of the shortribs. This was a fantastic b-day gift from Manfriend and I can only dare to imagine the hijinks it will bring to this blog.
- 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.
CLICK HERE FOR DRAMATIC UNVEILING. (make sure your sound is on)
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 totally cheated and used pre-made polenta from a tube and just added milk and cheese. don’t tell)