Slow-Cooked Short Ribs With Salt-Skin Potatoes Recipe

Name: Slow-Cooked Short Ribs With Salt-Skin Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 thick slices pancetta or thick-sliced bacon, chopped; 6 pounds bone-in beef short ribs; 1 teaspoon plus 1 cup kosher salt, divided; 1 teaspoon pepper; 1 tablespoon olive oil; 3 medium carrots, chopped; 1 medium red onion, chopped; 1 cup beef broth; 1 cup dry red wine; 1/4 cup honey; 1/4 cup balsamic vinegar; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano; 2 garlic cloves, minced; 2 pounds small red potatoes; 4 teaspoons cornstarch; 3 tablespoons cold water

Servings: persons

6 thick slices pancetta or thick-sliced bacon, chopped
6 pounds bone-in beef short ribs
1 teaspoon plus 1 cup kosher salt, divided
1 teaspoon pepper
1 tablespoon olive oil
3 medium carrots, chopped
1 medium red onion, chopped
1 cup beef broth
1 cup dry red wine
1/4 cup honey
1/4 cup balsamic vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
2 garlic cloves, minced
2 pounds small red potatoes
4 teaspoons cornstarch
3 tablespoons cold water

1
In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
2
Meanwhile, sprinkle ribs with 1 teaspoon salt and pepper. In another large skillet, heat oil over medium-high heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker.
3
To same skillet, add carrots and onion; cook and stir over medium heat 2-4 minutes or until crisp-tender. Add broth, wine, honey and vinegar, stirring to loosen browned bits from pan. Transfer to slow cooker; add pancetta, herbs and garlic.
4
Cook, covered, on low 6-8 hours or until meat is tender. In the last hour of cooking, place potatoes in a 6-qt. stockpot and cover with water. Add remaining salt. Cover and bring to a boil over medium-high heat; stir to dissolve salt. Cook 15-30 minutes or until tender. Drain well.
5
Remove ribs to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Add vegetables and pancetta to platter. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with ribs and vegetables.

2909

kcal

Calories

183

Fat

Carbs

242

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 thick slices pancetta or thick-sliced bacon, chopped, 6 pounds bone-in beef short ribs, 1 teaspoon plus 1 cup kosher salt, divided, 1 teaspoon pepper, and more.

Yes, Slow-Cooked Short Ribs With Salt-Skin Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooked Short Ribs With Salt-Skin Potatoes

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