Braised Short Ribs

1. 1

   Pat short ribs dry. Salt and pepper, then dredge in flour. Heat the olive oil in a large dutch oven or braising pan. Brown the ribs over medium high heat on all sides, approximately a minute on each side, until golden brown. Remove the ribs and set aside. Reduce heat to medium.

2. 2

   Add shallots, onion, carrots and celery to the pan and cook for 4 minutes. Add the wine and scrape the bottom of the pan to release all the bits stuck to the pan (this is a cook's flavor treasure!).Bring mixture to a boil and let it cook for 3 minutes. Add a teaspoon of salt and plenty of freshly ground pepper. Adjust to your taste. Add the sprigs of thyme and rosemary.

3. 3

   Add ribs back into the pan then pour broth until all the meat is covered. Taste again and adjust seasonings if needed. Bring mixture to a boil. Cover the pan then reduce heat to low. Simmer for 3 hours, checking every hour or so to make sure to add more broth if the liquid gets extremely low. Ribs should be fork-tender and easily removed from the bone. Let it rest for 20 minutes.

4. 4

   Skim the fat off the top of the liquid. Serve ribs on a bed of polenta or mashed potatoes. Spoon some juice on the top. Garnish with parsley.

* Per serving · 4 servings · Values may vary.