On freezing cold winter nights, this is the perfect meal.

It is hearty, warms up the soul, and is a total comfort food!

I love the blend of all the veggies, herbs, and of course ribs.

This simmers for a few hours so it fills the whole house up with a wonderful aroma as well!

To make this wonderful Short Ribs dish, you begin by browning the ribs all over. I used my Dutch Oven because that was the largest pot I had and it worked really well.

After that, simply pull them out and place in the veggies and liquid. Be sure to scrape the bottom as it simmers, getting all the bits and deliciousness from the pan.

Then place the ribs back in and let them fall into the liquid bath. Be sure to add your fresh herbs too, it will really increase the flavor.

Put the lid on and let it simmer and cook for 2 hours. Remove lid and the meat will be getting very tender. Let them go for 45 more mintues and then you will have a wonderful dish!

Put it all together and you have this amazing dish!

Short Ribs

2015-08-13 06:03:53

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Ingredients

1. 8 whole beef short ribs
2. kosher salt and pepper
3. 1/4 cups flour
4. 6 pieces pancetta, diced
5. 2 Tbsp evoo
6. 1 medium onion, diced
7. 3 whole carrots, diced
8. 2 whole shallots, peeled and finely minced
9. 2 cups red or white wine
10. 2 cups beef or chicken broth
11. 2 sprigs thyme
12. 2 sprigs rosemary

Instructions

1. Salt and pepper the ribs, then dredge in flour. Set aside.
2. In a large Dutch oven, cook pancetta over medium heat until completely crispy. Remove from pan and set aside. Do not discard grease.
3. Add evoo to pan with pancetta grease, and raise heat to high.
4. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside.
5. Turn heat to medium. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape the bottom of pan to release all the amazingness.
6. Bring to a boil and cook 2 minutes.
7. Add broth, 1 tsp kosher salt, and plenty of fresh pepper. Taste and add more salt if necessary. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs to the liquid. Put on the lid and place into the oven.
8. Cook for 2 hours at 350 degrees F, then lower heat to 325 F and cook for 30-45 more minutes. Ribs should be fork tender and falling off bone.
9. Remove pan from oven and allow to sit for 20 minutes with the lid on. Before you serve it, skim the fat off the top of the liquid.

By Cooking with Crystal

Adapted from Pioneer Woman

Adapted from Pioneer Woman

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