Braised Beef Short Ribs in a Dutch Oven

Preheat the oven to 350 F. Put the flour on a plate. Salt and pepper your ribs, dredge them in the flour and then set aside.

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

Add olive oil into the Dutch oven and raise heat to high. Add the ribs and brown them on all sides, roughly 45 seconds per side. Remove ribs and set aside. Turn heat back to medium.

Add onions, carrots and shallots into the Dutch oven and cook, stirring often, for 2 minutes or until translucent. You don’t want to see any browning in this step.

Pour in wine and scrape the bottom of the pan. Bring to a boil and cook 2 minutes. Add broth, salt and pepper to taste. Taste and add more salt if needed.

Add the ribs back into the pot. Add thyme and rosemary sprigs (whole) to the liquid. Put on the lid and place into the oven. Cook at 350 F for 2 hours, then reduce heat to 325 F and cook for an additional 30 to 45 minutes. Remove pan from oven and allow it to sit with the lid on for 10-20 minutes before serving.