Braised Short Ribs

Directions

1. Salt and pepper ribs, then dredge in flour
2. In a large dutch oven, cook pancetta over medium heat until completely crispy & all fat is rendered
3. Remove pancetta and set aside
4. Add olive oil to pan with pancetta grease and raise heat to high
5. Brown ribs on all sides, about 45 seconds per side
6. Remove ribs and set aside, turning heat down to medium
7. Add onions, carrots, and shallots to pan and cook for 2 minutes
8. Pour in wine and scrape the bottom of pan to release all the flavourful bits
9. Bring to a boil and cook for 2 minutes
10. Add broth, salt, and black pepper
11. Taste and add more salt and pepper if needed
12. Add ribs to the liquid, add thyme and rosemary sprigs
13. Put the lid on and place in the oven
14. Cook at 350F for 2 hours, then reduce to 325 and cook for an additional 30-45 minutes
15. Ribs should be fork-tender and falling off the bone
16. Remove pan from oven and allow to sit for 20 minutes, lid on
17. Skim fat from top of the liquid and serve