Pioneer Woman Braised Short Ribs is made with beef short ribs, pancetta, onion, carrots, shallots, red or white wine, beef or chicken broth, thyme, and rosemary. This easy Braised Short Ribs recipe creates a delicious dinner that takes about 3 hours and 45 minutes to prepare and can serve up to 4 people.
Ingredients Needed:
- Kosher salt and ground black pepper: to taste
- 8 beef short ribs (bone-in)
- 1/4 cup all-purpose flour
- 6 pieces pancetta, diced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 carrots: diced
- 2 shallots, peeled and finely minced
- 2 cups red or white wine
- 2 cups beef or chicken broth: enough to almost cover ribs
- 2 sprigs thyme
- 2 sprigs rosemary
How To Make These Braised Short Ribs:
- Season the ribs: Sprinkle the ribs with salt and pepper, then dredge in flour. Set aside.
- Cook the pancetta: In a large Dutch oven, cook the pancetta over medium heat until crispy and all the fat is rendered. Remove the pancetta and set aside. Keep the grease in the pot.
- Brown the ribs: Add olive oil to the pot with the pancetta grease. Turn the heat to high. Brown the ribs on all sides for about 45 seconds per side. Remove the ribs and set aside. Lower the heat to medium.
- Cook the vegetables: Add the onion, carrot, and shallot to the pot. Cook for 2 minutes. Pour in the wine and scrape the bottom of the pot to release all the flavorful bits. Bring to a boil and cook for 2 minutes.
- Add broth and herbs: Add the broth, 1 teaspoon of salt, and plenty of pepper. Taste and adjust the seasoning if needed. Return the ribs to the pot, making sure they are almost completely submerged in the liquid. Add the thyme and rosemary sprigs.
- Cook the ribs: Cover the Dutch oven with a lid and place it in a preheated oven at 350°F. Cook for 2 hours, then reduce the temperature to 325°F and cook for another 30 to 45 minutes. The ribs should be fork-tender and falling off the bone. Remove from the oven and let sit with the lid on for at least 20 minutes.
- Skim the fat and serve: Before serving, skim the fat off the top of the liquid. You can also refrigerate the dish and remove the solid fat before reheating. Serve 2 ribs per plate on a bed of creamy goat cheese polenta, with a little juice spooned over the top.
Recipe Tips
- Use bone-in short ribs: The bones add extra flavor and help the meat become more tender as it cooks.
- Brown the ribs well: Make sure to brown each side of the ribs for the full 45 seconds. This helps to seal in the flavor and create a tasty crust.
- Don’t rush the cooking process: Braising takes time, so let the ribs cook slowly for the full time to ensure they become fall-off-the-bone tender.
- Skim off the fat: After cooking, skim off the fat from the top of the liquid to keep the dish light and avoid greasiness.
- Use fresh herbs: Fresh thyme and rosemary add a deep, rich flavor to the dish. Don’t substitute with dried herbs if you can avoid it.
How To Store & Reheat Leftovers
Storing in the Fridge: Place the leftover ribs in an airtight container and store them in the fridge for up to 3 days.
Freezing: You can freeze the ribs in an airtight container for up to 3 months. Thaw them overnight in the fridge before reheating.
Reheating: To reheat, place the ribs in a pot on the stovetop with a little of the cooking liquid. Heat over medium-low until warmed through.
Nutrition Facts
- Calories: 690
- Protein: 34g
- Fat: 50g
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 3g
- Sodium: 1100mg
Try More Pioneer Woman Recipes:
Pioneer Woman Braised Short Ribs
Description
Pioneer Woman Braised Short Ribs is made with beef short ribs, pancetta, onion, carrots, shallots, red or white wine, beef or chicken broth, thyme, and rosemary. This easy Braised Short Ribs recipe creates a delicious dinner that takes about 3 hours and 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Season the ribs: Sprinkle the ribs with salt and pepper, then dredge in flour. Set aside.
- Cook the pancetta: In a large Dutch oven, cook the pancetta over medium heat until crispy and all the fat is rendered. Remove the pancetta and set aside. Keep the grease in the pot.
- Brown the ribs: Add olive oil to the pot with the pancetta grease. Turn the heat to high. Brown the ribs on all sides for about 45 seconds per side. Remove the ribs and set aside. Lower the heat to medium.
- Cook the vegetables: Add the onion, carrot, and shallot to the pot. Cook for 2 minutes. Pour in the wine and scrape the bottom of the pot to release all the flavorful bits. Bring to a boil and cook for 2 minutes.
- Add broth and herbs: Add the broth, 1 teaspoon of salt, and plenty of pepper. Taste and adjust the seasoning if needed. Return the ribs to the pot, making sure they are almost completely submerged in the liquid. Add the thyme and rosemary sprigs.
- Cook the ribs: Cover the Dutch oven with a lid and place it in a preheated oven at 350°F. Cook for 2 hours, then reduce the temperature to 325°F and cook for another 30 to 45 minutes. The ribs should be fork-tender and falling off the bone. Remove from the oven and let sit with the lid on for at least 20 minutes.
- Skim the fat and serve: Before serving, skim the fat off the top of the liquid. You can also refrigerate the dish and remove the solid fat before reheating. Serve 2 ribs per plate on a bed of creamy goat cheese polenta, with a little juice spooned over the top.
Notes
- Use bone-in short ribs: The bones add extra flavor and help the meat become more tender as it cooks.
- Brown the ribs well: Make sure to brown each side of the ribs for the full 45 seconds. This helps to seal in the flavor and create a tasty crust.
- Don’t rush the cooking process: Braising takes time, so let the ribs cook slowly for the full time to ensure they become fall-off-the-bone tender.
- Skim off the fat: After cooking, skim off the fat from the top of the liquid to keep the dish light and avoid greasiness.
- Use fresh herbs: Fresh thyme and rosemary add a deep, rich flavor to the dish. Don’t substitute with dried herbs if you can avoid it.
Pioneer Woman Braised Short Ribs