Pioneer Woman Braised Short Ribs Heaven on Plate

Pioneer Woman braised short ribs heaven on plate takes 4 hours and bone-in beef short ribs, pancetta and red wine to make a fork-tender Dutch oven dinner. Try this elegant braised beef dinner for Valentine's Day or Sunday lunch, since it's make-ahead friendly and mostly hands-off.

Brown the floured ribs on high heat in the pancetta grease, because that crust gives the whole braise its deep flavor. Skip it and you get pale meat in a thin, flat-tasting sauce.

Cooking the ribs in the rendered pancetta fat adds a salty, smoky depth that plain olive oil can't give you. Dredging them in flour first also thickens the cooking liquid into a light gravy, so you don't need a separate sauce.

Pioneer Woman Braised Short Ribs Heaven on Plate

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

3

hours 

Calories

780

kcal

Floured short ribs sear in pancetta fat, then simmer in wine and broth until the meat slides off the bone. A short rest and a quick skim of the fat leave a glossy, spoonable sauce.

Ingredients

• Kosher salt and ground black pepper, to taste
  

• 8 whole beef short ribs (bone in)
  

• 1/4 c. all-purpose flour
  

• 6 pieces pancetta, diced
  

• 2 tbsp. olive oil
  

• 1 whole medium onion, diced
  

• 3 whole carrots, diced
  

• 2 whole shallots, peeled and finely minced
  

• 2 c. red or white wine
  

• 2 c. beef or chicken broth (enough to almost cover ribs)
  

• 2 sprigs thyme
  

• 2 sprigs rosemary
  

Directions

• Season and flour: Salt and pepper the 8 bone-in short ribs, then dredge them in 1/4 cup all-purpose flour. Set them aside while you start the pan.
• Render the pancetta: Cook 6 diced pieces of pancetta in a large Dutch oven over medium heat until completely crispy and the fat is rendered. Remove the pancetta and set it aside, but keep all that grease in the pot.
• Brown the ribs: Add 2 tablespoons olive oil to the pancetta grease and raise the heat to high. Brown the ribs for about 45 seconds per side, then set them aside and lower the heat to medium.
• Cook the vegetables: Add 1 diced onion, 3 diced carrots and 2 minced shallots to the pan and cook for 2 minutes. Then pour in 2 cups red or white wine, scrape up the browned bits and boil for 2 minutes.
• Add the broth: Pour in 2 cups beef or chicken broth with 1 teaspoon salt and plenty of pepper, then taste and add more salt if needed. Nestle the ribs in so they're almost completely submerged and add the thyme and rosemary sprigs whole.
• Braise in the oven: Cover the Dutch oven and cook at 350°F for 2 hours, then reduce the heat to 325°F for 30 to 45 minutes more. The ribs should be fork-tender and falling off the bone.
• Rest and skim: Take the pot out of the oven and let it sit with the lid on for at least 20 minutes. Right before serving, skim the fat off the top of the liquid.
• Serve the ribs: Serve 2 ribs per person on a bed of creamy goat cheese polenta. Spoon a little of the cooking juice over the top and scatter the crispy pancetta over everything.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 12-inch locking tongs, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these short ribs in a slow cooker?

Yes, but do the pancetta, browning and wine reduction on the stovetop first, since that's where the flavor comes from. Then move everything to the slow cooker and cook on low for 7 to 8 hours until the meat is tender.

Should I skim the fat before or after cooking?

Skim it right at the end, after the ribs have rested with the lid on. The fat rises as they sit, so it lifts off easily with a spoon. Chilling the pot overnight also works, since the fat turns solid and lifts off in one piece.

How do I know the short ribs are done?

They should be fork-tender and falling off the bone, which is why the recipe gives a range of 30 to 45 minutes after the first 2 hours. If the meat still holds tight to the bone, put the lid back on and give it another 15 minutes.

Do I have to use shallots?

No, you can use a bit more onion if you don't have shallots. You'll lose a little of the mellow sweetness, but the braise will still be rich and savory. The wine and herbs do most of the heavy lifting here.

What's the biggest mistake with braised short ribs?

Skipping the browning step is the most common one, because pale ribs make a weaker, flatter sauce. The other is crowding the pot, which steams the meat instead of searing it. Brown the ribs in batches if they don't all fit.