Italian Braised Short Ribs

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 tablespoons all-purpose flour
• salt
• fresh ground black pepper
• 5 1/2-6 lbs beef short ribs, english cut
• 1/4 cup olive oil
• 2 ounces pancetta, chopped
• 2 yellow onions, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon red pepper flakes
• 2 carrots, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 cup dry red wine
• 1 (14 1/2 ounce) can diced tomatoes
• 1 cup beef broth
• 1/4 cup balsamic vinegar
• 2 bay leaves
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 tablespoon dried oregano

Recipe

• 1 on a plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
• 2 turn the ribs in the seasoned flour, shaking off any excess.
• 3 in a large heavy pot, heat the oil over med-high heat.
• 4 working in batches, sear the ribs, turning occasionally, until evenly browned, about 10 minutes; transfer to a plate.
• 5 add the pancetta to the pot and saute until mostly crisp, 4-5 minutes.
• 6 add the onions and saute until beginning to soften, about 3 minutes.
• 7 stir in the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
• 8 add the carrots, tomato paste, and sugar and cook, stirring often, until well blended, about 1 minute.
• 9 add the wine, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
• 10 stir in the tomatoes and their juices, broth, and vinegar and bring to a boil.
• 11 preheat the oven to 350°; return the ribs to the pot with the tomato mixture.
• 12 add the bay leaves, rosemary and thyme sprigs, and oregano.
• 13 cover and cook in the oven until the ribs are very tender, about 2 hours.
• 14 skim as much fat as possible from the cooking liquid and discard the bay leaves.
• 15 season with salt and pepper to taste and serve.