Description
This classic braised beef short ribs recipe results in fall-off-the-bone tender meat infused with rich flavors from pancetta, aromatic herbs, and a savory wine and broth braising liquid. The ribs are browned for depth, then slow-cooked in the oven to develop a luscious sauce perfect for spooning over creamy goat cheese polenta.
Ingredients
Scale
Meat and Seasoning
- 8 whole beef short ribs (bone in)
- Kosher salt, to taste
- Ground black pepper, to taste
- 1/4 cup all-purpose flour
Vegetables and Aromatics
- 1 whole medium onion, diced
- 3 whole carrots, diced
- 2 whole shallots, peeled and finely minced
Fats and Oils
- 6 pieces pancetta, diced
- 2 tbsp olive oil
Liquids
- 2 cups red or white wine
- 2 cups beef or chicken broth (enough to almost cover ribs)
Herbs
- 2 sprigs thyme
- 2 sprigs rosemary
Instructions
- Season and Dredge: Salt and pepper the beef short ribs generously, then dredge each rib in all-purpose flour, coating evenly. Set them aside for the flour to adhere and help create a crust during browning.
- Cook Pancetta: In a large Dutch oven over medium heat, cook the diced pancetta until it is crispy and the fat has rendered out. Remove pancetta with a slotted spoon and set aside, leaving the fat in the pan to add flavor.
- Braise the Ribs: Add olive oil to the Dutch oven with the pancetta fat and raise heat to high. Brown the ribs on all sides, approximately 45 seconds per side, to develop a rich crust. Remove ribs and set aside. Lower heat to medium.
- Sauté Aromatics: Add diced onion, carrots, and minced shallots to the pan and sauté for about 2 minutes until softened and fragrant.
- Deglaze Pan: Pour in red or white wine and stir, scraping up all browned bits from the bottom of the pan for deep flavor. Bring the wine to a boil and let it cook for 2 minutes to reduce slightly.
- Add Broth and Season: Add beef or chicken broth to the pan along with 1 teaspoon of salt and plenty of black pepper. Taste and adjust salt if necessary. The liquid should nearly cover the ribs.
- Combine and Add Herbs: Return the browned ribs and crispy pancetta to the Dutch oven. Nestle in the thyme and rosemary sprigs.
- Oven Braise: Cover the Dutch oven with a lid and place it into a preheated oven at 350°F. Cook for 2 hours, then reduce the oven temperature to 325°F and continue cooking for another 30 to 45 minutes. The ribs should be tender and easily fall off the bone.
- Rest and Skim Fat: Remove the Dutch oven from the oven and let it sit, covered, for at least 20 minutes before serving. Skim off excess fat from the surface of the cooking liquid. For easier fat removal, refrigerate and remove solidified fat if desired.
- Serve: Serve two ribs per person on a bed of creamy goat cheese polenta, spooning the flavorful braising juice over the top for moisture and richness.
Notes
- Use red wine for a richer flavor, white wine works well if preferred.
- Skimming fat from the braising liquid enhances the sauce’s texture and prevents greasiness.
- Letting the ribs rest after cooking helps the juices redistribute for moist meat.
- Serving on goat cheese polenta provides a creamy contrast to the hearty ribs.
- Cook time may vary depending on oven; ribs are done when fork-tender and easily fall off the bone.