Name: Red Wine Short Ribs
Ingredients: 6-8 whole beef short ribs; Kosher salt and pepper (to taste); 1/4 c. flour; 4 ounces pancetta (diced); 2 T. olive oil; 1 onion (diced); 3 carrots (peeled and diced); 2 whole shallots (peeled and finely minced); 2 c. red wine (I used Iter); 2 c. beef broth; 2 sprigs rosemary

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Red Wine Short Ribs

Red Wine Short Ribs

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Ingredients

6-8 whole beef short ribs
Kosher salt and pepper to taste
¼ c. flour
4 ounces pancetta diced
2 T. olive oil
1 onion diced
3 carrots peeled and diced
2 whole shallots peeled and finely minced
2 c. red wine I used Iter
2 c. beef broth
2 sprigs rosemary

Instructions

Salt and pepper ribs, then dredge in flour in a ziploc. Remove from bagSet aside.
In a large dutch oven, cook pancetta over medium heat until crispy.
Remove pancetta and set aside.
Keep the grease in pot.
Add olive oil to pot with the pancetta grease and raise heat to high.
In batches, brown short ribs on all sides....less than a minute on each side and remove to plate.
Lower heat to medium.
Add onions, carrots, and shallots to pot cooking for 2 minutes.
Add wine and boil for 2 mins.
Add broth, 1 teaspoon kosher salt, and freshly ground black pepper.
Add ribs to the liquid, pancetta and rosemary sprigs (whole) to the liquid.
Cover and place in a 350 degrees over for 2 hours.
Then lower oven to 325 and cook for another 45 minutes.
Let sit 20 mins and serve!