Friday, August 10, 2012

Braised Short Ribs with Polenta

This is a favorite from the Pioneer Woman blog, I added some garlic that I microplaned in while the carrots and onions were cooking.

  • 8 whole beef short ribs
  • kosher salt and pepper to taste
  • 1/4 cup flour
  • 6 pieces diced pancetta
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 carrots, diced
  • 2 shallots, finely minced
  • 2 cups red wine
  • 2 cups beef broth
  • 2 sprigs thyme
  • 2 sprigs rosemary

  1. Salt and pepper ribs, dredge in flour and set aside
  2. In a lg dutch oven cook pancetta over medium heat till crispy. Remove pancetta and set aside. Keep grease in pan.
  3. Add olive oil to pan with pancetta grease. Raise heat to high and brown ribs on all sides, remove and set aside.
  4. Put heat back to medium, add onions, shallots and carrots and cook for 2 minutes. Pour in wine and scrape up bottom of pan to increase flavor. Bring to boil and cook 2 minutes.
  5. Add broth, 1 tsp salt and pepper. Taste and add more salt and pepper if needed.
  6. Add ribs (should be submerged in liquid), pancetta, thyme and rosemary.
  7. Preheat oven to 350.
  8. Put lid on dutch oven at cook for 2 hours, reduce heat to 325 and cook 45 more minutes.
  9. Ribs should be fork tender and falling off bone.
  10. Remove pan and let sit 20 minutes.
  11. Prepare your favorite polenta (I got some at the local Italian market we have)
  12. Skim fat off top of dutch oven.
  13. Serve over polenta.

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