Print Prep: 20 Mins Cook: 2 Hours Portions: 4 Print Ingredients You'll Need8 whole beef short ribsSalt & pepper1/4 cup all-purpose flour6 pieces pancetta, diced2 tbsp. olive oil 1 whole medium onion, diced3 whole carrots, diced2 whole shallots, peeled & finely minced2 cups red wine 2 cups beef or chicken broth2 sprigs thyme2 sprigs rosemary DirectionsSalt and pepper ribs, then dredge in flourIn a large dutch oven, cook pancetta over medium heat until completely crispy & all fat is renderedRemove pancetta and set asideAdd olive oil to pan with pancetta grease and raise heat to highBrown ribs on all sides, about 45 seconds per sideRemove ribs and set aside, turning heat down to medium Add onions, carrots, and shallots to pan and cook for 2 minutes Pour in wine and scrape the bottom of pan to release all the flavourful bitsBring to a boil and cook for 2 minutes Add broth, salt, and black pepperTaste and add more salt and pepper if neededAdd ribs to the liquid, add thyme and rosemary sprigs Put the lid on and place in the ovenCook at 350F for 2 hours, then reduce to 325 and cook for an additional 30-45 minutesRibs should be fork-tender and falling off the bone Remove pan from oven and allow to sit for 20 minutes, lid onSkim fat from top of the liquid and serve ShareTweetSaveShareEmail Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings) IngredientsDirectionsBraised Short RibsIngredientsDirectionsTweetSharePinEmail
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