BBQ short ribs are delicious – but braised grass fed short-ribs made with Rocky Hill Farm Beef are obscenely delicious! Short ribs are perfect for the braising pot or dutch oven. They are tough bone-in cuts full of collagen which is melted during a long slow braise making the beef fork-tender.
You will find that the savory aroma that fills your home while they are cooking makes the wait to eat them almost impossible and that is the only difficult part of this recipe. People think it is a lot of work to cook ribs and that isn’t always the case. These ribs took less than 20 minutes to prep and slow cooked for about 2 hours. I recently discovered The Pioneer Woman and love her simple, flavorful recipes so decided to check out her suggestions for short-ribs. Below is her recipe, with a few minor changes.
- 3-4 lbs Beef Short Ribs
- Kosher Salt and Pepper To Taste
- 1/4 cup All-purpose Flour
- 6 pieces Pancetta (or bacon), Diced
- 2 Tablespoons 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
Start with Rocky Hill Farm Beef short ribs.
Cut them down to about 3 bones per section (if they aren’t already) so they will fit in your pot.
Salt and pepper ribs, then dredge in flour. Set aside.
In a large dutch oven, cook pancetta (or bacon) over medium heat until complete crispy and all fat is rendered. Remove and set aside. Do not discard grease.
Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside.
Turn heat to medium. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)
Serve over rice or potatoes.