Short Rib Beef Stew Serious Eats

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Leesten. And heer me. (West Side Story reference. Sad. "Leesten. And heer me. You must get and stop eet.")

Merely seriously. Leesten. You must make this as soon equally you tin.

Pancetta! It'southward a very thinly sliced Italian diverseness of bacon, and I'thousand using it in this dish because I but happen to have information technology. If I didn't have this, I would utilize just a little regular bacon, but I'd practice the thinly sliced stuff—not the thick, peppered bacon that i commonly take in my fridge.

Isn't information technology beautiful? I dear its round shape.

Dice up a medium onion.

Grab ii or iii carrots. Wash 'em but don't pare 'em.

I'm all about the rustic.

Cut the carrots into thin sticks…

And dice 'em up, too.

Shallots! Again, I'm using them here because I have them, and because they really have a unique, lovely flavor. But if you don't have whatsoever (and I very oft do not), just skip 'em.

But when you lot practise use them, die them really finely.

Shallots need to be minced finely. It is written.

You likewise need some beef short ribs, sometimes chosen "brusque ribs os in".

The "bone in" is the primal, baby.

This is a short rib. Accept a moment. You're in the presence of greatness here.

Run across those beautiful striations of fat throughout the ribs? They're what volition eventually brand these babies and so irresistibly delectable later on.

Just you look, 'Enry 'Iggins. Just y'all wait.

Let'due south do information technology! Grab several pieces of pancetta…

Dice it up…

And throw information technology into a dutch oven over medium heat.

We're going to cook the pancetta until it'due south very crispy, because at that bespeak we'll know all the fat has been rendered.

Information technology's the season we're looking for here.

Information technology takes a little while to totally cook it and render the fat, and I always find pancetta renders far less fatty than bacon here in our neck of the woods.

After ten minutes or so, this is how much fat I had. And oh, does it ever scent good.

Lay all the curt ribs on a flat surface…

So sprinkle on some kosher salt, which isn't in itself "kosher"—did you know that? Information technology'due south chosen kosher salt because the salt'south flat grains adhere more easily to meat and is prepare kosher meats.

I think.

I'one thousand going to call this photograph…The Grain.

It is non to be dislocated with this photo, which is beautifully entitled…Many Grains.

I'll finish now.

Season them liberally with freshly ground black pepper, likewise.

You'll be glad you did.

Next, throw some all-purpose flour into a bowl and dredge the ribs in flour.

And so fix them aside while you go the pan ready.

Oh, are you going to dear this.

Turn the burner on high estrus, and so drizzle olive oil into the pan with the pancetta grease.

When the oil is heated, place the ribs into the pan.

Brown the ribs on all sides, no more than about 45 seconds on each side. We wanna get them overnice and seared and brown.

Remove them to a plate.

Without cleaning the pan, of grade, throw in the carrots, onions, and shallots. Stir them effectually…

And melt them for a few minutes, until the veggies kickoff to soften.

And now. And now it's time to become serious. Pour in 2 cups of blood-red wine. (White wine will work, as well! Just brand sure it's dry…not sweet.)

Utilise a whisk to scrape the bottom of the pan. Nosotros desire all of that flavor from the lesser of the pan…human.

Bring the mixture to a boil, then cook it for a few minutes.

Pour in an equal corporeality of beef broth. Unless you're me, that is. If you're me, y'all'll find that you're totally out of beef goop…and so just use craven broth instead.

And let me tell y'all: it works merely fine.

That'south my lamentable, pitiful story and I'm stickin' to it.

With tongs, place the browned short ribs right into the cooking liquid.

Oh, babe.

Simply await. We're not finished.

Grab a couple of sprigs of both rosemary and thyme…

And throw them right into the pan.

I'g in beloved with this earth. Just look at what information technology provides us: root vegetables from the ground. Fragrant herbs from the fertile soil. Meat, to attend our bones. Wine, to nourish everything else.

I'k not quite sure where the pancetta fits in yet, but I'll become back with yous on that.

Finally, considering I don't want you to waste product it, throw in the cooked pancetta.

At present place the lid on the pot and put the pot into the oven for a good two ane/two hours. Just walk away. Allow the magic happen.

And now.

And now.

If you can handle the truth, I will show you the magic.

Take a moment to center yourself.

Mmmm.

What you're looking at hither, and I hope this doesn't gross y'all out, is the cute meat's attempt to hang on to the bone. But it tin't. It'due south just so fall-apart tender…information technology simply tin can't hang on.

And only wait till you see what's underneath.

I cover the pan, though, and let it sit down for a little while before serving—about twenty minutes or and so. This will allow the meat relax a little bit, but it volition besides allow the fat to rise to the top of the cooking liquid.

Yous can use a regular ladle; just carefully lower the rim just nether the surface of the fat, and it will start spilling right into the ladle. The bespeak is to become as much fatty and as little juice as you lot tin can. Discard the fat when yous're washed.

Alternate method: If you have the time, you can really cover the pan and air-condition information technology for several hours. The fat volition solidify and will be much easier to remove, and you lot can but reheat the ribs and cooking liquid at that point. (It's ever scrap every bit—if not more—delicious reheated.)

Once a lot of the fatty is gone, you lot can scoop the delicious cooking liquid into the ladle…

And spoon it over the meridian of each rib..

And when nosotros brand the polenta (which has an out-of-this-world addition that absolutely completes this dish) and place the ribs on height of it, nosotros can spoon more juice over the top at that point.

We'll finish the rest of this deliciousness bright and early on tomorrow morning time.

But if you can't await—if you absolutely, positive can't wait—y'all can brand them tonight and serve 'em over a bed of my flossy mashed potatoes.

Information technology's what I did for Marlboro Man the other night.

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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a9435/braised-short-ribs-heaven-on-a-plate/