Red Wine Braised Shortribs
Red Wine Braised Shortribs

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, red wine braised shortribs. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Red Wine Braised Shortribs is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Red Wine Braised Shortribs is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook red wine braised shortribs using 12 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Red Wine Braised Shortribs:
  1. Make ready 8 beef short ribs
  2. Prepare to taste Salt and pepper
  3. Get 1/4 cup flour
  4. Take 1/4 inch think slice of pancetta diced
  5. Take 2 tablespoons olive oil
  6. Make ready 1 onion diced
  7. Prepare 3 carrots diced
  8. Get 2 shallots diced
  9. Take 2 cups red wine
  10. Prepare 2 cups beef broth
  11. Prepare 2 sprigs thyme
  12. Make ready 2 springs rosemary
Instructions to make Red Wine Braised Shortribs:
  1. Salt and pepper ribs then dredge in flour
  2. Heath large Dutch oven over medium heat and cook pancetta until crispy
  3. Remove pancetta from Dutch oven
  4. Brown short ribs four at a time in pancetta fat over high heat. Make sure all sides are browned. Remove from Dutch oven
  5. Reduce heat to medium. Add olive oil to Dutch oven. Add onions, carrots, and shallots and cook for 2 min.
  6. Add broth and salt and pepper to taste
  7. Submerge ribs in broth and add rosemary and thyme
  8. Place lid over Dutch oven. Cook for two hours at 350 degrees F. Reduce heat to 325 degrees F and cook for additional 30-45 min.
  9. When cooled, place Dutch oven in refrigerator for at least 6 hours (overnight is best)
  10. After sitting overnight in the fridge, a layer of congealed fat will form on top of the ribs. Skim congealed fat from top and discard
  11. Reheat ribs and serve over creamy polenta

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