Braised Short Ribs


Braised short ribs are a phenomenal winter dish. They are so flavorful and tender when done right, and are so warm and hearty.  It is the perfect dish for those really cold winter nights when you need warming from the inside.  I served these short ribs with a goats cheese polenta, that we couldn’t get enough of!

As I mentioned yesterday, the temperature has really dropped, so you might be seeing a lot of these types of warm, hearty dishes. It is fire building weather and stew weather, and I vow to make an attempt at beef bourguignon this season!

We had some left over onions, carrots, and chicken broth from Thanksgiving so this recipe is a great way to get though them also!


What you need:

  • 8 whole beef short ribs
  • 1/4 cup of flour
  • 6 pieces of pancetta diced
  • 1 medium onion, diced
  • 3 large carrots, diced
  • 2 shallots, peeled and finely minced
  • 2 cups of red wine
  • 2 cups of beef or chicken broth (whatever you have is fine)
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • salt and pepper to taste

Pre-heat your oven to 350F.

Season your short ribs in salt and pepper and them dredge them in flour.

Using a large dutch oven or other oven safe pot cook your pancetta until browned over medium high heat.  Once cooked, remove the pancetta pieces, but leave the grease in the pan.

Depending on the amount of grease, you may or may not need to add some olive oil, but I didn’t. Add in your short ribs and brown them on all sides. Be careful for oil splatter, your hands will thank you for it! (learned the hard way obviously)

Once browned, remove the ribs and lower heat to medium. Add in your onion, carrots, and shallots and cook for about 2 minutes. Add in your red wine and deglaze the bottom of the pan.

Once boiling, cook for 2 minutes and add in the broth and a tsp of salt and plenty of pepper. Add your ribs to the mixture and check they are almost completely submerged in liquid. Add in the pancetta, rosemary, and thyme whole and place the lid on top.

Cook in the oven for 2 hours at 350F and then lower to 325F and cook for a further 30min.

Remove from the oven and let sit for about 20 min.

Skim the fat off the top of the liquid and serve over potatoes or polenta spooning some of the sauce over it.  (Polenta recipe coming tomorrow)

Make sure you have some wine left over to enjoy with this dish.  It’s the perfect pairing!

p.s. This is a great dish to make a day or two in advance also.  You can scrape the fat off once its cold, and the short ribs are so delicious and tender a couple days later!

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