SeriousEasts-SundaySupper-Short-Rib-PorciniB-thumb-625xauto-296364.jpg' alt='Braised Short Rib' title='Braised Short Rib' />Braised Short Ribs Recipe My. Recipes. Combine 14 cup wine, 14 cup broth, garlic, allspice, and ginger in a shallow dish add ribs, turning to coat. Cover and chill ribs for 4 to 6 hours, turning occasionally. Remove ribs from marinade, reserving marinade. Sprinkle ribs with salt and pepper dredge in flour. Cook ribs, in batches, in hot oil in a Dutch oven over medium high heat 1. Remove ribs, and set aside. Reduce heat to medium add carrot, onion, and celery, and saut 7 minutes or until browned. Place flour in a medium bowl season with salt and pepper. Toss ribs in flour mixture until well coated shake off excess. In a 5 to 8quart Dutch oven or heavy ovenproof pot, heat oil over mediumhigh. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch transfer to a plate. Add tomato paste cook, stirring constantly, 3 minutes. Return ribs to pan. Stir in reserved marinade and remaining 2 cups wine and 2 cups broth bring mixture to a boil, and tightly cover. Bake at 3. 00 for 3 hours. Remove ribs. Skim fat from sauce and discard simmer sauce for 1. Serve with ribs over roasted potatoes. Garnish, if desired. These Red WineBraised Short Ribs are even better when theyre allowed to sit overnight. This braised short ribs recipe is a delicious way to braise beef short ribs in the oven. Braised Short Ribs The Pioneer Woman. Leesten. And heer me. West Side Story reference. Sorry. Leesten. And heer me. You must go and stop eet. But seriously. Leesten. Strawberry Icing. You must make this as soon as you can. If youve never had beef short ribs before, youre missing out on one of lifes great pleasuresand Im not exaggerating this time. Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imaginebut the meat is on a handy stick for your eating convenience. And really, if you make em right, the stick is only incidentalthe meat falls off the bone if you so much as breathe on it. Oh, is it ever a treat. In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer. Braised Short Ribs Serves 4 Ingredients 8 whole Beef Short Ribs Kosher Salt and Pepper To Taste 14 cup Allpurpose Flour 6 pieces Pancetta, Diced 2 Tablespoons. Braised Short Rib' title='Braised Short Rib' />I made short ribs the other night. Though I served Marlboro Mans with mashed potatoes, for my plate I went the route of a restaurant in Denver called North, where Missy, my mother in law, and I ate the night we arrived a couple of weeks ago. Missy ordered Osso Bucco, but instead of using veal shank which is whats used to make classic Osso Bucco the restaurant used beef short ribsand they served it over a bed of creamy polenta. The combination yes, I stuck my fork in Missys plate without asking was out of this world, and Ive been fixated on it ever since. To add insult to injury, though, and because I cant leave well enough alone, I stirred a surprise ingredient into the polenta just before serving. It turned out to completely make the dish. Even now, days later, Im dying from bliss. It was so, so good. Ill be splitting this recipe into to two parts since its so longI dont want to fry your retinas or your brain. But please stick it out through tomorrowyoull be glad you did, and Ill reward you with a very handsome, beautiful, and glamorous contest Wednesday. Itll make your skirt fly up. Pancetta Its a very thinly sliced Italian variety of bacon, and Im using it in this dish because I just happen to have it. If I didnt have this, I would use just a little regular bacon, but Id do the thinly sliced stuffnot the thick, peppered bacon that i usually have in my fridge. Isnt it beautiful I love its circular shape. Dice up a medium onion. Grab two or three carrots. Wash em but dont peel em. Im all about the rustic. Cut the carrots into thin sticks And dice em up, too. Shallots Again, Im using them here because I have them, and because they really have a unique, lovely flavor. But if you dont have any and I very often do not, just skip em. But when you do use them, dice them really finely. Shallots need to be minced finely. It is written.  You also need some beef short ribs, sometimes called short ribs bone in. The bone in is the key, baby. This is a short rib. Take a moment. Youre in the presence of greatness here. See those beautiful striations of fat throughout the ribs Theyre what will eventually make these babies so irresistibly delectable later on. Just you wait, Enry Iggins. Just you wait.  Lets do it Grab several pieces of pancetta Dice it up And throw it into a dutch oven over medium heat. Were going to cook the pancetta until its very crispy, because at that point well know all the fat has been rendered. Its the flavor were looking for here. It takes a little while to totally cook it and render the fat, and I always find pancetta renders far less fat than bacon here in our neck of the woods. After ten minutes or so, this is how much fat I had. And oh, does it ever smell good. Lay all the short ribs on a flat surface Then sprinkle on some kosher salt, which isnt in itself kosherdid you know that Its called kosher salt because the salts flat grains adhere more easily to meat and is prepare kosher meats. I think.  Im going to call this photoThe Grain. It is not to be confused with this photo, which is beautifully entitledMany Grains. Ill stop now.  Season them liberally with freshly ground black pepper, too. Youll be glad you did. Next, throw some all purpose flour into a bowl and dredge the ribs in flour. Then set them aside while you get the pan ready. Oh, are you going to love this. Turn the burner on high heat, then drizzle olive oil into the pan with the pancetta grease. When the oil is heated, place the ribs into the pan. Brown the ribs on all sides, no more than about 4. We wanna get them nice and seared and brown. Remove them to a plate. Without cleaning the pan, of course, throw in the carrots, onions, and shallots. Stir them around And cook them for a few minutes, until the veggies start to soften. And now. And now its time to get serious. Pour in 2 cups of red wine. White wine will work, too Just make sure its drynot sweet. Use a whisk to scrape the bottom of the pan. We want all of that flavor from the bottom of the panman. Bring the mixture to a boil, then cook it for a few minutes. Pour in an equal amount of beef broth. Unless youre me, that is. If youre me, youll find that youre totally out of beef brothso just use chicken broth instead. And let me tell you it works just fine. Thats my sad, sad story and Im stickin to it. With tongs, place the browned short ribs right into the cooking liquid. Oh, baby. But wait. Were not finished. Grab a couple of sprigs of both rosemary and thyme And throw them right into the pan. Im in love with this world. Just look at what it provides us root vegetables from the ground. Fragrant herbs from the fertile soil. Meat, to nourish our bones. Wine, to nourish everything else. Im not quite sure where the pancetta fits in yet, but Ill get back with you on that. Finally, because I dont want you to waste it, throw in the cooked pancetta. Now place the lid on the pot and put the pot into the oven for a good 2 12 hours. Just walk away. Let the magic happen. And now. And now. If you can handle the truth, I will show you the magic. Take a moment to center yourself. Mmmm.  What youre looking at here, and I hope this doesnt gross you out, is the beautiful meats attempt to hang on to the bone. But it cant. Its just so fall apart tenderit simply cant hang on. And just wait till you see whats underneath. I cover the pan, though, and let it sit for a little while before servingabout twenty minutes or so. This will let the meat relax a little bit, but it will also allow the fat to rise to the top of the cooking liquid. You can use a regular ladle just carefully lower the rim just under the surface of the fat, and it will start spilling right into the ladle. The point is to get as much fat and as little juice as you can. Discard the fat when youre done. Alternate method If you have the time, you can actually cover the pan and refrigerate it for several hours. The fat will solidify and will be much easier to remove, and you can just reheat the ribs and cooking liquid at that point. Its ever bit asif not moredelicious reheated. Once a lot of the fat is gone, you can scoop the delicious cooking liquid into the ladle And spoon it over the top of each rib. And when we make the polenta which has an out of this world addition that absolutely completes this dish and place the ribs on top of it, we can spoon more juice over the top at that point. Well finish the rest of this deliciousness bright and early tomorrow morning. But if you cant waitif you absolutely, positive cant waityou can make them tonight and serve em over a bed of my creamy mashed potatoes. Its what I did for Marlboro Man the other night. He got down on one knee right there on the spot. And we already have four kids together. The scandalHeres the Creamy Mashed Potatoes post, in case your impatience gets the better of you. And here are the two printables nbsp. Tomorrow Creamy Polentawith a Twist. Braised Short Ribs. November 1. 5, 2. Prep Time 2. 0 Minutes. Difficulty Easy. Cook Time 2 Hours. Servings 4 Servings. Beef Short Ribs Kosher Salt and Pepper To Taste. All purpose Flour. Pancetta, Diced. 2 Tablespoons Olive Oil. Medium Onion, Diced. Carrots, Diced. 2 whole Shallots, Peeled And Finely Minced. Red Or White Wine.