Even though it is technically spring, you wouldn’t know it by the weather in Chicagoland. Don’t get me wrong, I’m loving the longer days, the return of the birds, and the little bit of green poking through the snow piles.
As we’re waiting for the warm temps, I thought I would share our favorite cold weather dish for when we have people over – braised short ribs with a goat cheese polenta.
Braised Short Ribs Ingredients:
- 8 whole beef short ribs
- Salt and pepper to taste
- 1/4 all-purpose flour
- 6 pieces of pancetta (yup, pancetta!), diced
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 whole carrots (or if you happen to get mutant carrots like we did, 2 is fine)
- 2 whole shallots, peeled and minced
- 2 cups beef broth
- 2 sprigs of thyme
- 2 sprigs of rosemary
Preheat oven at 350 degrees.
Salt and pepper ribs, then dredge in flour. Set aside.
Place your dutch oven on medium heat and cook pancetta until crispy.
Take the pancetta out of the pan and set aside. Keep the grease in the pan – Mark and I usually try to make recipes healthier… this is not one of those recipes
Add olive oil to pan with the pancetta grease, and raise heat to high. Place ribs into pan.
We usually brown a few at a time, rather than all eight at once, which makes it easier to flip the ribs.
Brown ribs on all sides, about 45 seconds per side.
Remove ribs and set aside.
Reduce heat to medium and add onions, carrots, and shallots. Cook for 2 minutes.
Pour and stir in the red wine. And as Ree says, make sure to scrape the bottom of the pan to release all of the flavorful bits of glory. Then add the beef broth, 1 teaspoon kosher salt, and pepper.
Add ribs back in to the pan. The liquid should almost completely cover them.
Put the pancetta back into the pan.
Add the whole sprigs of thyme and rosemary to the liquid – no need to stir since everything will simmer together in the oven.
Place the lid on the dutch oven and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees for an additional 30 minutes. When you take the pan out of the oven, the liquid should have significantly reduced.
Allow to sit for at least 20 minutes, lid on, before serving.
We served our ribs over goat cheese polenta (we just follow the boxed directions on how to prepare the polenta – hint: lots of stirring – and added yummy goat cheese) The Pioneer Woman also has a recipe here.
We always love serving this dish to our friends and family when we want some delicious comfort food. It takes a good chunk of time to get ready but it makes the house smell amazing! Hopefully we won’t be having to cook cold weather cuisine for much longer.
What comfort foods do you cook for your friends and family when you want to warm up?