While dining out, I’ve had amazing short ribs on a variety of occasions. They’ve all been different, and I’ve tried to duplicate a number of them – with little success. Short ribs have a lot of fat, but also a lot of muscular tissue (seems like an oxymoron), so the secret is really to cook them so they are tender falling off the bone – anything short of this and you end up with chewy fatty meat…nobody likes that. This is the first of my short rib recipes that I am willing to post, not just because the flavor was good, but because they were TENDER! I made homemade paparadelle pasta, but you could certainly serve these over extra wide egg noodles, or store bought (good) wide pasta.
- 10-12 Short Ribs
- 1/4 Cup Flour
- 4 Oz. (1/4 lb.) Pancetta or good quality Bacon
- 3 Cups Red Wine
- 3 Cups Beef Broth/Stock
- 3 Cloves Garlic – chopped
- 3 Ribs of Celery – chopped
- 3 Carrots – chopped
- 1/2 Large Onion – chopped
- 8 Oz. Mushrooms – thickly sliced
- 2 TBS. Olive Oil
- Salt and Pepper
- 1 1/2 Cups Water with 1 TBS. Corn Starch
Season short ribs generously with salt and pepper. Coat in flour (shaking off excess). In an ovenproof stockpot, heat olive oil and add 1/2 short ribs (or whatever fits in pot) and sear /brown ribs on all sides – work in batches until all ribs are browned on all sides. Set browned short ribs aside on a plate. After all ribs have been seared, add pancetta or bacon to pan and cook thoroughly. Add garlic, celery, carrots, and onions to pot, cook until tender. Add wine and scrape bits from the bottom of the pan. Add beef broth, making sure that all bits have been scraped from the bottom of the pan. Return short ribs to stockpot. Simmer for 3-4 Hours. Add mushrooms for last 30 minutes of cooking. Remove shortribs from braising liquid and keep warm. Strain fat off liquid. Combine 1 TBS. cornstarch with 1 1/2 cups water and add to braising liquid stirring constantly to thicken. Serve Braised Short Ribs over homemade Paparadelle pasta or Wide Egg Noodles.