Monday, November 23, 2009
beef it's what's for dinner
I found this recipe on one of my favorite food blogs ever The Pioneer woman cooks. This lady is truly amazing I am sure you love her too... whats not to love, But if you have not been introduced yet, hop on over and give her some love!!! She made these shortribs and they looked so good I had to tonight for dinner and serve with polenta. yum.They are moist and delicate and tender and so flavorful. t he best way to eat short ribs!!!
the original link is here
photo by Ree Drummond The pioneer woman
Braised Short Ribs
Added by Ree Drummond on November 15, 2009 in Beef, Main Courses
Prep Time 20 Minutes
Cook Time 2 Hours Servings 4 Difficulty Easy
* 8 whole Beef Short Ribs
* Kosher Salt & Pepper To Taste
* ¼ cups All-purpose Flour
* 6 pieces Pancetta, Diced
* 2 Tablespoons Olive Oil
* 1 whole Medium Onion, Diced
* 3 whole Carrots, Diced
* 2 whole Shallots, Peeled And Finely Minced
* 2 cups Red Or White Wine
* 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
* 2 sprigs Thyme
* 2 sprigs Rosemary
Salt and pepper ribs, then dredge in flour. Set aside.
In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.
Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)
Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.