First, shout out to Unparalleled Farms for some beautiful and huge cuts of short rib! You should definitely check out what they have to offer and probably put in an order ASAP. Second, thanks to Amazon for getting this Lodge Cast Iron Dutch Oven to me in 16 hours when they said I wouldn’t get it for a week! Maybe that warehouse down the street is paying off.
First time making short ribs in this fashion – had to go with an experts advice, so went and followed The Pioneer Woman’s recipe nearly to a T, with the only exception being that bacon was substituted for the pancetta, which she gave as an option. All I know is within three hours, the house smelled of wine and beef and I was drooling! The verdict? Well, we’ve tried it, and we loved it! What a perfect recipe! So tender and flavorful 🤤
This for me is going down as the best home cooked meal of the year! Definitely try Ree Drummond’s recipe below, I swear by it. Oh, and of course the green beans you see were sautéed in some Fat Cheeks Food butta. Whole lot of local going on here. Go and support this fresh goodness!
- 8 whole beef short ribs
- Kosher salt and pepper to taste
- 1/4 cup all-purpose flour
- 6 pieces bacon, diced
- 2 tablespoons olive oil
- 1 whole medium onion, diced
- 3 whole carrots, diced
- 2 whole 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
Let’s get started! Salt and pepper ribs, then dredge in flour. Set aside.
In a large dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Do not discard grease.
Add olive oil to pan with the bacon grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid.
If you decide to try out this recipe be sure to leave a comment below, to let us know if you enjoyed it as much as we did!
Photo Credit: @Phatphood
Recipe Credit: The Pioneer Woman
3 Comments Published
Sandrawritten on 17 May 2020 -
Absolutely loved the resipie
Sarah Montgomerywritten on 31 January 2021 -
It was wonderful. You didn’t say when to add the bacon back in after setting it aside, but I figured it was when you added the ribs. You simplified the recipe and used more common ingredients, which I appreciate. I’ll make them again.
Kenwritten on 25 August 2021 -
By far and I mean far the best short ribs ever! I servers over mashed potatoes.