PW's Beef Short Ribs

You want to cut up about 6 pieces of bacon or pancetta. If you don't have pancetta, or can't find it, bacon will due.

After your bacon is done (almost crispy) remove the bacon and drain on some paper towels.

You'll need beef short ribs, bone in. Look at that marbling, a meat connoisseur's dream!

Sprinkle kosher salt and fresh cracked black pepper on your short ribs. Dredge them in flour, when you dredge stuff in flour you aren't battering them, you are just simply rolling the meat in flower.

Place all the pieces of short ribs in your dutch oven and sear on each side for no more than 4 seconds. You are just wanting to sear in the flavor! Remove the short ribs to some paper towels.

Chop up one onion and several carrots. No need to peel the carrots. The green in the picture are some green onions I had.

In your bacon or pancetta grease, add a few swirls of EVOO (extra virgin olive oil) and saute your veggies for a few minutes.

To your sauteed veggies, add 2 cups of red wine. Using a whisk, scrape up all the brown bits from the bottom of the pan. Bring the mixture to a boil, cooking for a few minutes.

Next pour in 2 cups of beef broth.

With tongs, place the browned short ribs right into the cooking liquid.

YUMO!

Throw a couple of sprigs of rosemary and thyme into the pot. Throw in your bacon or pancetta back into the pot. Pop the lid on and put it into a 350 degree oven for 2 hours, then reduce the oven to 325 degrees and cook for another 30-45 minutes.

When you remove the pot from the oven, ladle out some of the fat from the top of the liquid and serve. It is really yummy over cheesy polenta with the sauce and drippings poured over it!

This was our Christmas dinner, it was fabulous and I hope you try it yourself.

Ingredients:

8 to 10 whole Beef Short Ribs
Kosher Salt & Fresh Cracked Black Pepper to taste
1/4 cups All-purpose Flour
6 Pieces Pancetta or bacon diced
2 tablespoons Olive Oil
1 whole medium Onion, diced
3 whole Carrots, diced
2 whole Shallots, peeled and finely minced
2 cups Red Wine
2 cups Beef Broth
2 sprigs Thyme
2 sprigs Rosemary