If you've never had beef short ribs before, you're missing out on one of life's great pleasures!
Ingredients
Kosher salt and ground black pepper, to taste
8 whole beef short ribs (bone in)
1/4 c. all-purpose flour
6 pieces pancetta, diced
2 Tbsp. olive oil
1 whole medium onion, diced
3 whole carrots, diced
2 whole shallots, peeled and finely minced
2 c. red or white wine
2 c. beef or chicken broth (enough to almost cover ribs)
2 sprigs thyme
2 sprigs rosemary
How to Cook
Salt and pepper the ribs, then dredge in flour. Set aside.
In a large 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.
Add 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.
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.
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 stems (whole) to the liquid.
Cover with the lid and place 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.