Wife love's short ribs so since I was off yesterday I thought I'd suprise her and make some, this was my first attempt. I used the Pioneer woman's recipe LINK

I started by cutting up some carrots, celery, an onion and some shallots.

Then I seasoned the ribs with kosher salt and cracked pepper and then coated with all purpose flour and set aside.

Then in my dutch oven I cut up 6 pieces of panchetta and browned them, then added a little olive oil and added the ribs and browned them.

After they were browned I took them out added a little olive oil and put veggies in

Cooked them down and then added two cups of some good old Texas wine and brought to a boil scraping the goodness off the bottom of the pot. Then added some beef broth and put the ribs back in the oven and added the panchetta and some thyme and rosemary.

I placed the dutch oven in the oven on 350 for a good 3 hours and this was the result.

Skimmed off the fat (there is a lot of it with short ribs), and plated the ribs on top of some garlic and cheese potatoes. It was very good and is great on a cold night.

Will try again, but will try maybe a spicy red sauce next time.

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Posted by Gris Gris

OTIS!NO RULES FOR SAUCES ON STEAK!!

Member since Feb 2008

48032 posts

Posted on 2/26/15 at 11:05 am to Kingwood Tiger

Very nice.

I use Ina's recipe which is also very good. Here's a thread with my pics.

LINK /

Thanks for reminding me of this dish. I haven't made it in a while.

This post was edited on 2/26/15 at 11:09 am

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Posted by LSU fan 246

Member since Oct 2005

90567 posts

Posted on 2/26/15 at 11:17 am to Kingwood Tiger

pretty much the same way we do them. they are even better the next day imo

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Posted by gmrkr5

Member since Jul 2009

14919 posts

Posted on 2/26/15 at 11:24 am to Kingwood Tiger

i do something very similar but with a dark stout as opposed to wine

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Posted by LouisianaLady

Member since Mar 2009

81589 posts

Posted on 2/26/15 at 11:44 am to Kingwood Tiger

I do pretty much the same thing except I use garlic in addition to the other veggies.

Also, I reduce over high heat on the stovetop after it comes out of the oven because I like a super thick rich sauce. (Remove meat for this part)

I actually make mine the day before. Once finished and cool, I put the entire dutch oven full of food into the fridge overnight. The fat hardens and I'm able to get every single bit of it out. I've made/eaten same day before and it wasn't too much different, but I do prefer day-ahead.

If you want a twist, make it the same way you did, but when you go to remove the meat and reduce the sauce at the end, add grainy mustard, heavy whipping cream, and capers. It makes the sauce even more decadent if that is even possible.

ETA: I see your low carb post now. Ignore the twist