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Braised Short Ribs
Ree Drummond's tender braised short ribs are ultimate special occasion dinner recipe, for guests or just date night. Serve them with creamy goat cheese polenta.
👥 4 Servings⏱️ Prep & Cook: 4h⏳ Prep: 20 min🔥 Cook: 2h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●pan
📝 Preparation Steps
1
Salt and pepper the ribs, then dredge in flour. Set aside.
2
In a large Dutch oven, cook the pancetta over medium heat until completely crispy and all the fat is rendered. Remove the pancetta and set aside. Do not discard the grease.
3
Add the olive oil to the pan with the pancetta grease, and raise the heat to high. Brown the ribs on all sides, about ⏱️ 45 seconds per side. Remove the ribs and set aside. Lower the heat to medium.
4
Add the onion, carrot, and shallot to the pan and cook for ⏱️ 2 minutes. Pour in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Bring to a boil and cook for ⏱️ 2 minutes.
5
Add the broth, 1 teaspoon salt, and plenty of pepper. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid.
6
Cover with the lid and place the Dutch oven in the oven. Cook at 350°F for ⏱️ 2 hours, then reduce the heat to 325°F and cook for 30 to ⏱️ 45 minutes more. The ribs should be fork-tender and falling off the bone. Remove the pan from the oven and allow it to sit, lid on, for at least ⏱️ 20 minutes before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
7
Serve 2 ribs on a bed of creamy goat cheese polenta, spooning a little juice over the top.
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