Tuesday, October 26, 2010

Braised short ribs

Posted By on Tue, Oct 26, 2010 at 12:23 PM

These braised short ribs are good. Like so good.

The recipe comes from The Pioneer Woman, Ree Drummond. Like most of her recipes, this one was deeeeeeeelicious. Ree had named this recipe as one of the top dishes you must try before you die. She calls these short ribs "heaven on a plate." After eating these last night, I am in agreement.

Set aside a lazy weekend afternoon for this dish. From start to finish, it took me about 3-4 hours.

After checking at two Harris Teeter stores, I had to go to The Fresh Market (in Strawberry Hill) to pick up the beef short ribs, which sell for $5.99/lb. At The Fresh Market I was also able to acquire some beautiful Italian pancetta ($9.99/lb), a type of dry cured meat which is like the fattier and tastier cousin of bacon.

To start, the pancetta is cooked down and a good helping of fat is rendered, then the ribs are seared in the fat, and then the veggies are cooked in all that goodness along with red wine. Then after 2.5 hours in the oven, the short ribs come out oh-so-tender with the meat just falling off the bone. I served these over a bed of garlic mashed potatoes with a huge scoop of the juice from the ribs on top.

Make these. You won't regret it. Here's how...

(Sorry for the crap photos. I was too into cooking and devouring than my usual food styling and lighting.)


Braised Short Ribs


8 whole Beef Short Ribs

Kosher Salt & Pepper To Taste

¼ cups All-purpose Flour

6 pieces Pancetta, Diced

2 Tablespoons Olive Oil

1 whole Medium Onion, Diced

3 whole Carrots, Diced

2 whole Shallots, Peeled And Finely Minced

2 cups Red Or White Wine

2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)

2 sprigs Thyme

2 sprigs Rosemary


Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve 2 ribs on bed of creamy polenta (or mashed potatoes), spooning a little juice over the top.

To get the recipe from Ree herself, visit her site here.

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