Hamdi Saidani This Pioneer Woman Braised Short Ribs recipe is a rich and tender recipe, which is made with crispy pancetta and red wine. It’s the ultimate comfort food recipe, ready in about 3 hours plus resting time.
Pioneer Woman Braised Short Ribs Recipe Ingredients
- 8 whole beef short ribs (bone-in)
- Kosher salt and ground black pepper, to taste
- 1/4 cup 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 cups red or white wine
- 2 cups beef or chicken broth (enough to almost cover ribs)
- 2 sprigs thyme
- 2 sprigs rosemary
How To Make Pioneer Woman Braised Short Ribs
- Prep and Sear the Ribs: Preheat the oven to 350°F. Season the short ribs with salt and pepper, then dredge them in flour. In a large Dutch oven, cook the diced pancetta over medium heat until crispy. Remove the pancetta and set it aside, leaving the rendered fat in the pot.
- Brown the Ribs: Add the olive oil to the pancetta grease and raise the heat to high. Brown the short ribs in batches on all sides, about 45 seconds per side. Remove the browned ribs and set them aside.
- Sauté the Aromatics: Lower the heat to medium. Add the onion, carrot, and shallot to the pot and cook for 2 minutes until they begin to soften.
- Deglaze and Build the Sauce: Pour in the wine and use a wooden spoon to scrape all the flavorful browned bits from the bottom of the pan. Bring to a boil and cook for 2 minutes. Add the broth, 1 teaspoon of salt, and plenty of pepper.
- Braise the Ribs: Return the browned ribs to the pot; the liquid should almost completely cover them. Add the whole thyme and rosemary sprigs.
- Cook in the Oven: Cover the Dutch oven and place it in the preheated oven. Cook at 350°F for 2 hours. Then, reduce the oven temperature to 325°F and cook for another 30 to 45 minutes.
- Rest and Finish: The ribs are done when they are fork-tender and falling off the bone. Remove the pan from the oven and let it sit, covered, for at least 20 minutes before serving. Skim the fat from the top of the liquid before serving.
Recipe Tips
- How do I get the most tender ribs? The key is the low-and-slow cooking time in the oven. This braising process breaks down the tough connective tissues in the short ribs, making them incredibly tender. If they’re not falling apart, they just need more time.
- Why brown the ribs first? Searing the short ribs in a hot pan before braising creates a deep, brown crust. This process, called the Maillard reaction, builds a huge amount of rich, savory flavor that will infuse the entire dish.
- How do I get a rich sauce? Don’t waste the pan drippings! After browning the meat, the browned bits (the “fond”) stuck to the bottom of the pot are packed with flavor. Scraping these up when you deglaze with the wine is the secret to a rich, restaurant-quality sauce.
- Can I make this ahead of time? Absolutely. Braised dishes like this one are often even better the next day as the flavors have time to meld. To make fat removal easier, you can refrigerate the entire pot overnight. The fat will solidify on top and can be easily spooned off before reheating.
What To Serve With Braised Short Ribs
This rich and hearty dish is a showstopper. It’s traditionally served with something creamy to soak up the delicious sauce.
- Creamy Goat Cheese Polenta (as suggested in the original recipe)
- Mashed Potatoes
- Buttered Egg Noodles
- A simple green salad with a sharp vinaigrette to cut through the richness.
How To Store Braised Short Ribs
Store: Place any leftovers, including the sauce, in an airtight container and store them in the refrigerator for up to 4 days. Reheat: Reheat gently in a covered pot on the stovetop over low heat until warmed through.
Braised Short Ribs Nutrition Facts
- Calories: ~750 kcal per serving
- Protein: 50g
- Fat: 55g
- Carbohydrates: 15g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is pancetta? Can I substitute it?
Pancetta is an Italian salt-cured pork belly, similar to bacon but not smoked. If you can’t find it, you can substitute it with 4-5 slices of thick-cut bacon, diced.
What’s the best red wine for braising?
A dry, full-bodied red wine that you would enjoy drinking is best. Cabernet Sauvignon, Merlot, or a Chianti are all excellent choices that will add a deep, robust flavor to the sauce.
Can I make this in a slow cooker?
Yes. Follow all the steps for browning the pancetta and beef and sautéing the vegetables on the stovetop. Deglaze the pan, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the ribs are fall-apart tender.
Try More Pioneer Woman Recipes:
- Pioneer Woman Braised Beef Brisket Recipe
- Pioneer Woman Beef Ragu Recipe
- Pioneer Woman Beef Burgundy Recipe
Pioneer Woman Braised Short Ribs Recipe
Description
Incredibly tender, fall-off-the-bone beef short ribs, slow-braised in a rich red wine and pancetta sauce with aromatic vegetables.
Ingredients
Instructions
- Preheat oven to 350°F. Season the ribs with salt and pepper, then dredge in flour.
- In a Dutch oven, crisp the pancetta; remove and set aside. Brown the short ribs in the rendered fat; remove and set aside.
- Sauté the onion, carrots, and shallots in the same pot. Deglaze with red wine, scraping the bottom of the pot.
- Stir in the beef broth and seasonings. Return the ribs to the pot, add the herb sprigs.
- Cover and bake at 350°F for 2 hours. Reduce heat to 325°F and bake for another 30-45 minutes until tender.
- Let the pot rest, covered, for at least 20 minutes. Skim the fat from the top of the sauce.
- Serve the ribs over creamy polenta, spooning the sauce over the top.
Notes
- u003cliu003eSearing the beef before braising is a crucial step for developing deep, rich flavor.u003c/liu003eu003cliu003eResting the ribs for at least 20 minutes is essential for a juicy result.u003c/liu003eu003cliu003eThis dish is perfect for making ahead; the flavor is even better the next day.u003c/liu003eu003cliu003eA heavy Dutch oven is the ideal pot for this recipe as it can go from stovetop to oven.u003c/liu003e
