- 8 bone-in beef short ribs
- Kosher salt
- Freshly ground black pepper
- 4 ounces diced pancetta
- 4 tablespoons olive oil
- 4 carrots, finely diced
- 1 medium red onion, finely diced
- 2 leeks, trimmed and sliced horizontally
- 2 cups red wine
- 2 - 3 cups beef broth
- 1 bunch thyme
- 2 bay leaves
- 2 bunches swiss chard, stems removed
- [Creamy Cheddar Polenta|
- Remove short ribs approximately 30-60 minutes before ready to cook. Season generously on all sides with Kosher salt and freshly ground black pepper.
- Preheat oven to 350°F. Place pancetta in a dutch oven (or other large oven-proof pot with lid) and cook over medium heat until crispy and all its fat has rendered out, about 7 minutes. Remove pancetta and reserve for swiss chard.
- Add 2 tablespoons of olive oil to the pot with the pancetta grease. Raise heat to medium-high. Sear short ribs on all sides until deep golden brown, about 2-4 minutes per side. Remove short ribs and set aside. The bottom of your pot will probably have baked on brown bits. This is good!
- Lower heat to medium. Add carrots, onions, leeks, and season generously with Kosher salt. Cook for 6-8 minutes, until vegetables are softened and beginning to caramelize. Pour in wine and stir, scraping all those flavorful brown bits from the bottom of the pot. Let cook and simmer until the wine is reduced by half.
- Add 2 cups of beef broth, a bit more salt, and a good helping of freshly ground black pepper. Add short ribs back to pot and make sure they are almost fully submerged. You can add 1 more cup of beef broth if needed. Add thyme and bay leaves.
- Place lid on pan and place in oven. Cook for approximately 2 and 1/2 hours, until short ribs are fork-tender and falling of the bone. Remove lid from pot and cook for an additional 20 minutes, which will reduce and thicken the braising liquid a bit.
- Remove from oven. If serving the short ribs immediately, let everything in the pot rest for about 20 minutes, then skim off as much of the fat as possible with a large spoon. You could alternatively pour all the braising liquid into fat separator. If serving tomorrow, let everything cool completely and then place the entire pot, covered, in the refrigerator. When ready to serve, you can easily remove the fat, which will have solidified on top. Reheat your short ribs on the stove over medium heat, or in the oven at 350°, covered.
- Serve Short Ribs with a spoonful of the braising liquid, Sautéed Swiss Chard with Pancetta, and [Creamy Cheddar Polenta|
For the Swiss Chard with Pancetta
- Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Tear swiss chard leaves into large bite-size pieces. Once oil is hot, add half of the swiss chard and the reserved cooked pancetta. Cook, stirring to encourage the swiss chard to wilt. After a minute or two, add the rest of the swiss chard and a splash of water. Season generously with Kosher salt and freshly ground black pepper. Cook for a few minutes, stirring frequently, until the swiss chard is tender.