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Red Wine Short Ribs

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Ingredients
  

  • 6-8 whole beef short ribs
  • Kosher salt and pepper to taste
  • ΒΌ 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!