Braised Beef Short Ribs with Pancetta and Herb-Infused Wine Sauce Recipe

If you’re searching for a dish that combines rich flavors, tender textures, and a hint of rustic charm, look no further than this Braised Beef Short Ribs with Pancetta and Herb-Infused Wine Sauce Recipe. This recipe brings together melt-in-your-mouth short ribs slowly braised in a luscious, aromatic wine sauce, elevated by crispy, savory pancetta and fresh herbs that perfectly balance the dish. Whether you’re cooking for a special occasion or simply craving hearty comfort food, this recipe delivers an unforgettable meal that feels both approachable and indulgent.

this Recipe

Ingredients You’ll Need

Gathering simple, quality ingredients is key to creating the soulful depth of flavors in this dish. Each item plays an important role, from the savory pancetta adding a delightful crispness to the tender beef short ribs soaking up that herb-infused wine sauce, making every bite a celebration of taste and texture.

• Kosher salt and ground black pepper: Essential for seasoning and enhancing all the natural flavors of the ribs.
• 8 whole beef short ribs (bone in): The star of the recipe, rich in flavor and perfect for slow braising to achieve that fall-off-the-bone tenderness.
• 1/4 cup all-purpose flour: Used for dredging the ribs, which helps create a beautifully browned crust and thickens the sauce slightly.
• 6 pieces pancetta, diced: Adds a crispy, salty punch that complements the succulence of the ribs.
• 2 tablespoons olive oil: Enhances browning and adds a fruity undertone to balance the meatiness.
• 1 medium onion, diced: Provides sweetness and depth when cooked down with the other aromatics.
• 3 whole carrots, diced: Adds natural sweetness and texture, building complexity in the sauce.
• 2 whole shallots, peeled and finely minced: Brings a mild, delicate onion flavor that rounds out the aromatics beautifully.
• 2 cups red or white wine: The heart of the braising liquid, infusing the meat with acidity and layers of flavor.
• 2 cups beef or chicken broth: Keeps the ribs moist and contributes to the richness of the sauce.
• 2 sprigs thyme: Fresh herbs that add an earthy, slightly floral aroma to the dish.
• 2 sprigs rosemary: Provides piney, fragrant notes which perfectly complement the beef and wine.

How to Make Braised Beef Short Ribs with Pancetta and Herb-Infused Wine Sauce Recipe

Step 1: Prepare and Season the Ribs

Start by generously seasoning the beef short ribs with kosher salt and ground black pepper. Then, dredge each rib lightly in all-purpose flour. This simple coating is crucial because it helps the ribs sear beautifully while also giving the sauce a lovely velvety texture later on. Set the ribs aside while you prep the other ingredients.

Step 2: Crisp the Pancetta

In a large Dutch oven over medium heat, cook the diced pancetta until it becomes crispy and all its flavorful fat has rendered out. The pancetta’s rich, salty flavor will provide a fabulous foundation for the dish. Remove it from the pot but keep that wonderful pancetta grease inside—this will boost the depth of flavor for browning the ribs.

Step 3: Brown the Short Ribs

Add the olive oil to the pancetta grease and crank up the heat to high. Carefully brown each rib on all sides, working in batches if needed, for about 45 seconds per side. This step locks in the beef’s juices and builds layers of savory complexity. Once browned, set the ribs aside and lower the heat to medium for the next step.

Step 4: Sauté the Aromatics

Into the same pot, toss in the diced onion, carrots, and finely minced shallots. Let these cook for about 2 minutes until they start to soften and release their natural sweetness. This trio of veggies enriches the sauce with a beautiful color and subtle complexity.

Step 5: Deglaze with Wine and Add Broth

Pour in the red or white wine, depending on your preference, and use a wooden spoon to scrape up all the caramelized bits stuck to the bottom of the pot—these “fond” bits are pure gold for flavor. Bring the mixture to a boil and let it reduce slightly for 2 minutes. Then, add the broth, seasoning with salt and plenty of black pepper. Taste the liquid and adjust the seasoning as needed.

Step 6: Braise with Herbs

Return the browned ribs to the pot, submerging them almost entirely in the liquid. Nestle in the fresh thyme and rosemary sprigs, cover with the lid, and transfer the Dutch oven to a preheated 350°F oven. Braise for 2 hours, then reduce the oven temperature to 325°F and continue cooking for another 30 to 45 minutes. The ribs should be incredibly tender, almost falling off the bone by the end.

Step 7: Rest and Finish the Sauce

Remove the pot from the oven and allow it to sit, covered, for at least 20 minutes—this resting period lets the flavors meld beautifully. Before serving, skim off any excess fat floating on the surface for a cleaner finish. Your herb-infused wine sauce is now ready to shine alongside the perfect short ribs.

How to Serve Braised Beef Short Ribs with Pancetta and Herb-Infused Wine Sauce Recipe

Garnishes

Brighten your plate with a sprinkle of freshly chopped parsley or a few fresh thyme leaves to bring out the aromatic herbs in the sauce. A delicate drizzle of high-quality extra virgin olive oil over the ribs just before serving adds a subtle richness and a gleaming finish.

Side Dishes

This dish pairs beautifully with creamy goat cheese polenta, whose tangy creaminess complements the rich short ribs wonderfully. Roasted root vegetables or garlicky mashed potatoes also make exceptional companions, soaking up every drop of that savory herb-infused wine sauce.

Creative Ways to Present

For an elegant presentation, serve two ribs stacked gently on a bed of polenta, spooning the sauce around and over the meat for a glossy, appetizing look. Garnishing with crisp pancetta bits adds a delightful texture contrast that will impress your guests and make this Braised Beef Short Ribs with Pancetta and Herb-Infused Wine Sauce Recipe an unforgettable centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next-day meal even more delicious. Be sure to keep the ribs submerged in the sauce to protect them from drying out.

Freezing

If you want to save your Braised Beef Short Ribs with Pancetta and Herb-Infused Wine Sauce Recipe for later, freezing is a great option. Place the ribs and sauce in a freezer-safe container or heavy-duty zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating gently.

Reheating

Reheat the ribs slowly over low heat on the stove or in a low oven, covered, to preserve their tenderness. Spoon some of the sauce over the ribs during reheating to keep them moist and flavorful. Avoid high heat, which can dry out the meat and toughen the sauce.

FAQs

Can I use red wine or white wine for this recipe?

Both red and white wines work beautifully in this recipe. Red wine brings a deeper, richer flavor, while white wine tends to make the sauce a bit lighter and brighter. Choose based on your personal preference or what you have on hand.

Is pancetta necessary, or can I substitute it?

Pancetta adds a wonderful salty, crispy texture that enhances the dish, but if you don’t have it, bacon is a fine substitute. Just be mindful that bacon is usually smokier and saltier, which may slightly alter the final flavor.

Can I make this recipe in a slow cooker?

Absolutely! After browning the ribs and sautéing the aromatics, transfer everything along with the wine, broth, and herbs to a slow cooker. Cook on low for 6 to 8 hours until the ribs are tender and falling off the bone.

How do I know when the ribs are done?

The ribs are done when they are fork-tender and almost falling off the bone. The meat should feel soft and easy to pull apart with a fork, which usually happens after the full braising time.

What can I do with the leftover sauce?

The leftover sauce is packed with flavor and can be strained and reduced to make a beautiful gravy or sauce for steak, mashed potatoes, or even roasted vegetables. Store it separately in the fridge for up to 3 days or freeze for longer storage.

Final Thoughts

This Braised Beef Short Ribs with Pancetta and Herb-Infused Wine Sauce Recipe is one of those dishes that makes you feel right at home the moment it hits the table. It’s rich, comforting, and full of layers of flavor that develop beautifully with slow, patient cooking. I can’t encourage you enough to try it—it’s a true crowd-pleaser that elevates any dinner into a special occasion. Once you make it, it’ll surely become one of your favorite go-to recipes for sharing warmth and deliciousness with the people you love.

Print