- 2 lbs whole short ribs (bone-in)
- Salt and pepper
- 1/4 to 1/2 cup all-purpose flour
- 6 slices pancetta or bacon, chopped
- 2 Tablespoons olive oil
- 1 extra large yellow onion, chopped
- 4 carrots, chopped
- 6 large garlic cloves, chopped
- 2 cups red wine
- 2 cups beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/3 cup low-sodium soy sauce
Generously salt and pepper short ribs on all sides, then dredge in flour.
In a large dutch oven, cook pancetta (or bacon) over medium heat until completely crispy.
Remove pancetta with a slotted spoon, and set aside. Do not discard the grease.
Add olive oil to pan with the pancetta grease, and raise heat to high.
Brown ribs on all sides, about 1 minute per side.
Remove ribs and set aside. Turn heat to medium.
Add onions and carrots to pan and cook until the onions are tender. Add garlic.
Pour in wine, and scrape the bottom of pan to release the browned bits.
Bring to a boil, then add broth, 1/2 teaspoon salt, about 1/4 teaspoon of freshly ground black pepper, and soy sauce.
Mix, taste and add more salt if needed.
Turn the heat to low (as low as you can go!). Add ribs to the liquid.
Put the lid on and cook for at least 2 hours (I prefer to cook them 4 to 5 hours).
(If you prefer, at this point, you can stick the whole thing in the oven, and bake the ribs for 3 hours on 325 degrees.)
Ribs should be fork-tender and falling off the bone. Allow to sit for about 20 to 30 minutes, lid on, before serving.
At the last minute, skim fat off the top of the liquid. (You can also refrigerate the mixture for a few hours or overnight, remove solid fat from the top, and then reheat before serving.)
Note: Serve over your favorite mashed potatoes or polenta.
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