Here is that recipe I promised you last week. The one to go along with the homemade creme fraiche I told you about. It comes from Ree the Pioneer Woman whom I trust very much when it comes to recipes. She doesn’t let me down ever. (I don’t know her personally but I bet she’s a lovely lady.)
Her braised short ribs are nothing short (ha) of pure awesome sauce (and meat). I especially like that they are free of tomato-anything in a time I am tomato-ed out (beginning of fall).
I whipped up a small batch and regret not getting more bone-in beef short ribs when I had the chance. Before I turn the conversation into a rant about not having simple cuts of meat in any of the 4 stores in town…on a regular basis…I’ll just let you know I did not have bacon or pancetta but did have salt pork (the inexpensive salt-cured but not smoked meat from the belly of a pig…which one store does have consistently). Substituto!
Instead of serving it with poletna, I used some of that creme fraiche in place of plain old buttermilk (buttermilk + heavy cream + time = creme fraiche from my last post) in some mashed potatoes. Like this recipe here.
My better half, Greg, loved this dish (as did I of course). Next time I will 1) buy more short ribs 2) make a bigger batch and 3) freeze a portion because I’ve read it can be done. I plan to do this again soon. Like today if I had short ribs. Which I would get if I had the car and an hour to get to the store that has them. But nooo, I’m covered in paint with a blanket as a bathroom door since we’re painting our interior doors and windows right now. I also have some chalk paint to get on a dresser in the garage so, another batch of braised short ribs will have to wait.
*I swear I took a number of photos throughout the cooking process but I can’t find those anywhere. The only photo I have is sloppy from the night we had them as a late dinner.
In a large Dutch oven, cook the pancetta (or bacon or salt pork) over medium heat until crispy and fat is rendered. Remove the pancetta and set aside. (I didn’t know when to add it back but since I used salt pork-which is very salty-I only added a few pieces before putting it in the oven.) Keep the rendered fat in the Dutch oven and add the olive oil then increase the heat to high. Brown the ribs on all sides then remove the ribs and set aside.
Turn heat to medium and add the onion, carrot and shallots to the pan. Cook for a few minutes until starting to soften then pour in the wine and scrape the bottom of the pan to get the delicious bits up. Bring to a boil and cook for 2 minutes. Add the broth, cooked pancetta (or bacon or a few pieces of salt pork), 1/2 tsp kosher salt and lots of black pepper. Taste for salt then add the ribs to the liquid. They should be nearly submerged. Add the thyme and rosemary sprigs to the liquid.
Put the lid on and place in the oven. Cook for 2 hours at 350F then reduce the heat to 325F and cook for another 30 to 45 minutes. Ribs should be fork tender and falling off the bone. Remove the Dutch oven from the oven and allow to sit for 20 minutes with the lid on. Before serving, skim the fat off the top of the liquid. Serve over polenta or the creme fraiche mashed potatoes I mentioned above. The ribs are also great with the creme fraiche on their own.
Started in the travel retail industry in 1996 as Pringle of Scotland's brand's duty-free and licensing controller. After three years in London was promoted to international sales manager at sister company, Ballantyne Cashmere, based in Scotland. In 2001 moved to The Edrington Group as European travel retail manager, and was then promoted to area director – global travel retail in 2003. Managed Edrington's global travel retail business for nine years and then moved to become sales and marketing director at a leading premium packaging supplier to the spirits industry. In 2014 returned to the spirits industry as international commercial director for the Quintessential Brands company. Appointed to current position with Ian Macleod Distillers in September 2018.
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