Braised Short Ribs {Picture Tutorial}

16 Jan

 

After a dinner at McDonald’s on Thursday, and a rotisserie chicken from the grocery store on Friday… I was beginning to think my domestic side had flown the coop. Thankfully, I’m baaaaaack! I drew inspiration from my new Le Creuset dutch oven {which I’ve found out are considered ‘vintage’} and a blog post from the Pioneer Woman. The result: Braised Short Ribs and Garlic Whipped Potaotes! {dessert will follow in the next post, and was also amazing!}

 

Thanks to the Pioneer Woman for this recipe idea. I fully intended on following the recipe exactly as it was written, but the grocery store didn’t have Pancetta {I used regular, thick cut bacon} … and although I took a picture of flour as one of my ingredients, I must have been spacing out at the time and didn’t even use it. Everything turned out wonderful though and there were lots of fully and happy tummies in my house tonight! So, here ya go!

 

You will need:

6-8 Whole Beef Short Ribs

Salt and Pepper to taste

1/4 cup of All-Purpose Flour (I did not use this, and will explain later)

6 pieces of Pancetta (I used regular, thick-cut bacon – diced)

2 TBSP Olive Oil

1 Medium Onion – Diced

3-4 Whole Carrots – Diced

2 Whole Shallots – Minced

2 Cups Red Wine

2 Cups Beef Broth

2 Sprigs of Thyme

2 Sprigs of Rosemary

 

And, here’s what you do:

1. Salt and Pepper generously (This is where it is recommended that you roll the ribs around in flour – I forgot, and it worked out just fine.)

2. In a large dutch oven {Hooray}, cook the Pancetta (our in our case, bacon) over medium heat until completely crispy and all the fat is rendered. Remove bacon and set aside. Don’t discard grease.

3. Add olive oil to pan with grease, and raise temperature to high heat. Brown ribs on all sides {no more than 45 seconds on each side} Remove and set aside.

{Note: I thought I was going to burn down the house. The pan really needs to be HOT in order to braise the edges … and it smokes and pops, etc. But it does the trick!} This is also where I started to run around the house screaming “Come see, Come see! Look! Look what I’m cooking! ….

4. Next, turn temperature back to medium. Add onions, carrots, and shallots to pan for 2 minutes. Then, pour in wine and scrape the bottom of the pan to get all the good stuff off the bottom. Bring to a boil for approx 2 minutes.

5. Add broth, 1 teaspoon of salt, and plenty of pepper. Taste and add more if needed. Add ribs {they should be almost completely covered} and the full sprigs of Thyme and Rosemary

6. Put lid on and cook for 2 hours at 350 degrees. Reduce heat to 325 and cook for an additional 30-40 minutes. When done, remove pot from oven and let sit for 20 minutes. Fat will rise to the top – skim it off before serving. Serve 2 ribs on a bed of garlic mashed potatoes (see previous blog for Julia Child recipe – de’lish) … spoon gravy/juice over ribs and potatoes!

 

Full tummies all around. This dish was ah’mazing and was actually pretty easy to make. Once the prep work is done… it does its magic all alone in the pot! Just make sure you have enough self control to wait nearly 3 hours to open the present! Hope you enjoy & as always, if you make it – I’d love to hear how it goes! Enjoy!

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4 Responses to “Braised Short Ribs {Picture Tutorial}”

  1. su January.16.2010 at 11:05 pm #

    that’s it. i’m getting a dutch oven this week!

    • emergingdomesticity January.17.2010 at 10:37 am #

      The dutch oven makes it SO EASY. On the stove top, right into the oven. The only question is … what color will you get 🙂

  2. :o) mg January.19.2010 at 9:12 pm #

    When you are famous, will you still know me?

  3. :o) mg January.19.2010 at 9:13 pm #

    … and love me?

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