The Pioneer Woman Tasty Kitchen
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Braised Short Ribs

5.00 Mitt(s) 26 Rating(s)26 votes, average: 5.00 out of 526 votes, average: 5.00 out of 526 votes, average: 5.00 out of 526 votes, average: 5.00 out of 526 votes, average: 5.00 out of 5

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Level: Easy

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Description

Unbelievably delectable beef short ribs, slow cooked in wine and broth. Served over a bed of polenta, this is a seriously special dish!

Ingredients

  • 8 whole Beef Short Ribs
  • Kosher Salt and Pepper To Taste
  • ¼ cups All-purpose Flour
  • 6 pieces Pancetta, 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 (enough To Almost Cover Ribs)
  • 2 sprigs Thyme
  • 2 sprigs Rosemary

Preparation

Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

30 Comments

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hobbiehorse on 4.25.2011

Yummy served with the polenta. Next time I will double and make Ree’s burgandy Mushrooms as a side dish.

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onecurlygirl on 4.4.2011

Love, love, love, love, love this. My husband said it’s the best meal I’ve ever made! Woo hoo!!! Thanks for sharing such an tasty (and easy!) recipe.

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maksbestfriend on 12.24.2010

We are making this again for our Christmas Eve dinner! We love how easy it is. And we are serving it with polenta made in our crock pot and topped with smoked parmesean cheese!

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mrsq on 10.30.2010

I made these for dinner tonight and served them with mashed potatoes. My husband said, “I think this is my favorite thing you have ever made.”

The smell as these cook is wonderful! Perfect for a crisp fall afternoon.

I ended up with 11 short ribs in my set and this recipe covered it nicely. I forgot pancetta and used regular bacon, but next time, would use less salt as the vegetables were a bit salty at the bottom. I love the idea of tossing in some mushrooms. I will try this next time, as I’m sure I’ll be making this again soon.

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mdasilva11 on 10.22.2010

I just got done eating these. I was testing out the recipe before I have friends over for dinner next weekend and all I can say is OMG!!!!! These ribs with the goat cheese polent blew my friggin socks off! It is one of the best dishes I have had in a very long time. Thank you so much for sharing this. It will become a favorite of mine.

26 Reviews

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terrilw on 1.16.2017

Incredibly delicious! I’ve never done short ribs before and mine were quite fatty. I don’t know if that’s normal or not. However, once I got past the fat, the meat was so good. I did mine in the crock pot. Put the raw carrots and onions in the bottom then put the browned meat on top. Added rest of ingredients and cooked on high for 4-5 hours. It was completely falling off the bone. I will definitely make again and be more particular about picking out my short ribs at the grocery.

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DesireeN on 8.31.2016

One of our favorite Sunday dinners!!

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Dyedinthewoolcook on 1.10.2016

Great recipe! I used bacon instead of pancetta and boneless short ribs. I also added about 1/4 lb of shiitake mushrooms. I dredged the ribs in flour, browned them, and then put them in my slow cooker. I did the same with the onions and carrots after I deglazed the pan. The recipe came out perfectly. Thanks Ree for another delicious recipe!

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Nick Weshr on 4.20.2015

Delicious ribs

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Jenna on 9.29.2014

I made this last night for the man and myself. I have never had or made short ribs but the recipe sounded good so we gave it a try. It was so easy and delicious. I would definitely make again. We had it over mashed potatoes and loved it. The only thing I will say is although the recipe says 2 hoursto cook, it’s really closer to 3 when you read the whole recipe. As you cook for 2 hours on 350, then 30 minutes on 325, then let sit for 20 minutes. But definitely worth the wait!

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