When a special occasion deserves a special meal, this dish will elevate the celebration. Fancy Braised Short Rib is hands-down the best way to get that “going out-on-the-town” feeling in your own kitchen. Whole beef short ribs are browned and baked alongside some of the finest seasonings and savory pancetta in an incredible broth. Served over rice, Fancy Braised Short Rib is the celebratory meal everyone will come to expect. Come on home now, let’s celebrate!
Ingredients
- 8 whole beef short ribs, bone-in
- kosher salt, to taste
- black pepper, to taste
- 1/4 cup all-purpose flour
- 6 pieces pancetta, optional, 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
- 2 sprigs thyme
- 2 sprigs rosemary
- rice, to taste, cooked and warm, for serving
- parsley, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Season the ribs with the salt and the black pepper.
Step 3 –In a large shallow bowl, add the flour.
Step 4 –Dredge both sides of the seasoned ribs in the flour and place them on a plate.
Step 5 –In a large Dutch oven over medium heat, add the diced pancetta and cook until it is completely crispy and all of the fat is rendered.
Step 6 –Place the cooked pancetta on a paper-towel-lined plate to drain, then set aside. Leave the grease in the Dutch oven.
Step 7 –In the same Dutch oven over high heat, add the olive oil to the reserved grease.
Step 8 –Add the coated ribs to the oil mixture, in batches, and brown on all sides, about 45 seconds per side.
Step 9 –Transfer the browned ribs to a plate.
Step 10 –Reduce the heat to medium. Add the onions, the carrots, and the shallots to the Dutch oven and cook, about 2 minutes.
Step 11 –Add the red wine to the veggie mixture and scrape the bottom of the Dutch oven to loosen any of the browned bits.
Step 12 –Bring the veggie mixture to a boil and cook, about 2 minutes.
Step 13 –Add the beef broth, the kosher salt, and the black pepper to the veggie mixture and stir to combine.
Step 14 –Add the browned ribs to the sauce, ensuring they are almost completely submerged.
Step 15 –Add the thyme and the rosemary to the rib mixture.
Step 16 –Cover the Dutch oven and bake the rib mixture, about 2 hours.
Step 17 –Reduce the oven temperature to 325 degrees F and cook the rib mixture until the ribs are fork-tender and the meat is falling off the bone, about 30-45 minutes.
Step 18 –Transfer the Dutch oven to a wire rack, covered, and let the rib mixture sit, about 20 minutes.
Step 19 –Skim the fat off the top of the sauce.
Step 20 –Serve the ribs over the rice, then drizzle with some of the sauce, garnish with the parsley, and optionally top with the reserved crispy pancetta.
