1/2 cup flour for dredging with salt and pepper to taste
4 slices bacon or pieces of pancetta, diced
2 tablespoons olive oil
1 medium onion, diced
3 whole carrots, diced
2 shallots, diced
2 cloves garlic, diced
1/2 cup chopped mushrooms
2 cups beef broth (see note)
1 to 2 cups dry red wine
2 sprigs rosemary
2 sprigs thyme
Instructions
Beef broth- one extra large Knorr beef boullion or 2 teaspoons beef Better than Bouillon, mixed with 2 cups of hot water, is fine to use for the broth.
Dredge the short ribs in flour mix. In a large dutch oven fry the pancetta or bacon until crisp. Remove the meat and leave the rendered fat. Turn burner up to medium-high and brown the short ribs on all side, about 1 minute per side. Remove ribs and set aside. Turn down to medium and add carrots, shallots, garlic, mushrooms, and onion to the pan and cook for 3 to 5 minutes, stirring often. Add wine and boil for 2 minutes, then add broth and adjust seasoning to taste with salt (1/2 to 1 teaspoon) and pepper.
Submerge ribs in mixture and add sprigs of herbs. Cover with lid and cook in a 350 degree oven for 2 hours, then reduce to 300 degrees and cook for another 30 to 60 minutes, until the meat is fork tender and falling off the bone.
Remove pan and let sit, covered, for 20 minutes before serving. Skim off the fat and serve 2 ribs over mashed potatoes, creamy polenta, or buttered noodles, spooning sauce over the top.
This dish can be made a day or two ahead and refrigerated. Remove hardened fat and reheat before serving.
Serving
Suggestions
Over mashed potatoes, creamy polenta, or buttered noodles.
Originally Submitted
10/31/2012
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