Description
These slow braised short ribs are serious wintertime comfort food - deeply satisfying, belly-warming, and stick-to-your-ribs filling. Serve on top of creamy polenta or cooked egg noodles.
Ingredients
Scale
- 1/2 lb thick-cut bacon or pancetta, diced
- 4 lbs bone-in beef short ribs, cut into 3-4" lengths
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1 cup flour
- 3 tbsp olive oil
- 3 large carrots, peeled and cut into 1" pieces
- 1 large yellow onion, finely diced
- 2 ribs celery, finely diced
- 4 cloves garlic, minced
- 1 bottle (750ml) full-bodied red wine
- 1 can (6 oz.) tomato paste
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 cup beef stock
Instructions
- Meanwhile, in a large mixing bowl, season the short ribs with salt and pepper, then add flour and toss until coated on all sides.
- In a large heavy-bottomed Dutch oven set over medium-high heat, heat the olive oil. Add bacon and fry until crisp, about 5-7 minutes. Using a slotted spoon, remove from pan and set aside.
- Shake the excess flour from the short ribs and, working in batches, add to the pan and sear on all sides until well browned, about 3-5 minutes per side. Remove from pan and set aside.
- Reduce the heat to medium, and add the onions, carrots and garlic to the pan. Cook, stirring occasionally, until the onions are soft and golden, about 10 minutes.
- Pour in the wine, scraping the bottom of the pan to loosen up all the delicious browned bits, then add the remaining ingredients and bring to a simmer. Return the short ribs and bacon to the pan, then reduce the heat to low and simmer, covered, for 4 1/2 to 5 hours or until the short ribs are very tender and falling off the bone. Discard then herb sprigs and bay leaf.
- Serve immediately, with a creamy polenta or lots of mashed potatoes to soak up the sauce.
- Prep Time: 30 mins
- Cook Time: 5 hours