Braised Beef Short Ribs Pioneer Woman

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Leesten. And heer me. (West Side Story reference. Deplorable. "Leesten. And heer me. You must go and finish eet.")

But seriously. Leesten. You must make this as soon as you can.

Pancetta! It'south a very thinly sliced Italian variety of salary, and I'k using information technology in this dish because I just happen to have it. If I didn't have this, I would utilize only a petty regular bacon, merely I'd exercise the thinly sliced stuff—not the thick, peppered bacon that i usually have in my fridge.

Isn't it beautiful? I love its round shape.

Dice up a medium onion.

Grab 2 or 3 carrots. Wash 'em but don't peel 'em.

I'm all most the rustic.

Cut the carrots into thin sticks…

And dice 'em up, too.

Shallots! Once more, I'1000 using them here because I accept them, and because they actually have a unique, lovely flavor. But if you lot don't have any (and I very oft do not), just skip 'em.

But when you practice apply them, dice them actually finely.

Shallots need to exist minced finely. It is written.

Y'all as well need some beefiness short ribs, sometimes called "short ribs bone in".

The "os in" is the primal, infant.

This is a brusque rib. Take a moment. You're in the presence of greatness here.

Encounter those beautiful striations of fatty throughout the ribs? They're what volition eventually make these babies so irresistibly delectable afterward on.

Just you wait, 'Enry 'Iggins. Just y'all look.

Let'south do it! Take hold of several pieces of pancetta…

Die it upwards…

And throw it into a dutch oven over medium heat.

We're going to cook the pancetta until it's very crispy, because at that point we'll know all the fat has been rendered.

Information technology's the flavour we're looking for here.

It takes a lilliputian while to totally cook information technology and render the fat, and I always find pancetta renders far less fat than bacon hither in our neck of the woods.

After ten minutes or so, this is how much fat I had. And oh, does it ever smell adept.

Lay all the short ribs on a flat surface…

Then sprinkle on some kosher table salt, which isn't in itself "kosher"—did you know that? Information technology's called kosher table salt because the common salt'southward flat grains adhere more easily to meat and is prepare kosher meats.

I think.

I'm going to call this photo…The Grain.

It is not to be confused with this photograph, which is beautifully entitled…Many Grains.

I'll stop now.

Season them liberally with freshly ground black pepper, too.

You'll be glad y'all did.

Side by side, throw some all-purpose flour into a basin and dredge the ribs in flour.

Then set up them aside while you go the pan ready.

Oh, are yous going to dear this.

Turn the burner on loftier heat, then drizzle olive oil into the pan with the pancetta grease.

When the oil is heated, place the ribs into the pan.

Brown the ribs on all sides, no more than about 45 seconds on each side. We wanna get them overnice and seared and brown.

Remove them to a plate.

Without cleaning the pan, of course, throw in the carrots, onions, and shallots. Stir them around…

And melt them for a few minutes, until the veggies first to soften.

And now. And now it's time to get serious. Pour in 2 cups of red wine. (White wine will work, too! Just make sure it's dry…not sugariness.)

Apply a whisk to scrape the lesser of the pan. We desire all of that flavor from the bottom of the pan…man.

Bring the mixture to a eddy, then cook information technology for a few minutes.

Pour in an equal amount of beef broth. Unless you lot're me, that is. If you're me, you'll find that you're totally out of beef broth…and so just utilize chicken goop instead.

And permit me tell you: information technology works just fine.

That's my sad, sad story and I'm stickin' to it.

With tongs, place the browned short ribs correct into the cooking liquid.

Oh, babe.

But look. We're non finished.

Catch a couple of sprigs of both rosemary and thyme…

And throw them right into the pan.

I'm in love with this earth. Simply look at what it provides united states of america: root vegetables from the ground. Fragrant herbs from the fertile soil. Meat, to nourish our bones. Wine, to nourish everything else.

I'm non quite sure where the pancetta fits in yet, but I'll go back with you on that.

Finally, because I don't want you to waste it, throw in the cooked pancetta.

Now identify the chapeau on the pot and put the pot into the oven for a skillful 2 1/2 hours. Just walk abroad. Allow the magic happen.

And at present.

And at present.

If yous tin can handle the truth, I will testify yous the magic.

Accept a moment to center yourself.

Mmmm.

What you're looking at here, and I promise this doesn't gross you out, is the cute meat's try to hang on to the bone. But it can't. It'due south just so autumn-apart tender…information technology simply can't hang on.

And simply wait till you see what's underneath.

I embrace the pan, though, and let it sit for a little while before serving—nigh twenty minutes or and then. This will permit the meat relax a picayune bit, but it will also let the fat to rising to the top of the cooking liquid.

You tin can utilize a regular ladle; simply carefully lower the rim just nether the surface of the fat, and information technology will get-go spilling right into the ladle. The bespeak is to get as much fatty and as little juice as you tin can. Discard the fatty when you lot're washed.

Alternate method: If yous have the time, you can actually cover the pan and air-condition it for several hours. The fat volition solidify and will exist much easier to remove, and y'all tin can just reheat the ribs and cooking liquid at that point. (It's ever chip as—if non more—succulent reheated.)

Once a lot of the fat is gone, you tin can scoop the delicious cooking liquid into the ladle…

And spoon information technology over the superlative of each rib..

And when we brand the polenta (which has an out-of-this-earth addition that absolutely completes this dish) and place the ribs on height of it, we can spoon more juice over the height at that signal.

We'll finish the rest of this deliciousness bright and early tomorrow morning.

But if yous can't wait—if y'all absolutely, positive tin't wait—y'all can brand them tonight and serve 'em over a bed of my creamy mashed potatoes.

It'southward what I did for Marlboro Man the other nighttime.

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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a9435/braised-short-ribs-heaven-on-a-plate/

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