Braised Short Ribs

1: Preheat oven to 350°F.

2: Salt and pepper ribs, then dredge in flour. Set aside.

3: Cook pancetta or bacon in a large Dutch oven over medium heat until crispy. Remove pancetta with a slotted spoon and set aside. Do not discard grease.

4: Add olive oil to the pan with pancetta grease and raise temperature to high. Brown ribs on all sides, about 15 seconds per side. Remove ribs from pan and set aside.

5: Turn heat back to medium. Add onion, carrots, garlic, and shallots to the pan. Add wine and scrape the bottom of the pan to deglaze. Bring to a boil and cook for 2 minutes.

6: Add broth, 1 teaspoon salt, and 1 teaspoon pepper. Add ribs back to the liquid, ensuring they are almost completely submerged. Add more broth if needed. Add thyme, rosemary, and cooked pancetta.

7: Put on the lid and place in the preheated oven. Cook for 2 hours. After 2 hours, remove the lid, drop the temperature to 325°F, and cook for an additional 45 minutes. Ribs should fall off the bone.

8: Serve with mashed potatoes or polenta. Enjoy!