Short Ribs (Pioneer Woman altered)

Ingredients

• Kosher salt and ground black pepper, to taste
• 8 whole beef short ribs (bone in)
• 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
• 2 Tbsp Tomato Paste 
• 1 Tbsp Brown Sugar

Directions

1. Salt and pepper the ribs, then dredge in flour. Set aside.
2. In a large Dutch oven, cook the pancetta over medium heat until completely crispy and all the fat is rendered. Remove the pancetta and set aside. Do not discard the grease.
3. Add the olive oil to the pan with the pancetta grease, and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside. Lower the heat to medium.
4. Add the onion, carrot, and shallot to the pan and cook for 2 minutes. Add tomato paste and wine and scrape the bottom of the pan to release all the flavorful bits of glory. Bring to a boil and cook for 2 minutes.
5. Add the broth, brown sugar, 1 teaspoon salt, and plenty of pepper. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid.
6. Cover with the lid and place the Dutch oven in the oven. Cook at 350°F for 2 hours, then reduce the heat to 325°F and cook for 30 to 45 minutes more. The ribs should be fork-tender and falling off the bone. Remove the pan from the oven and allow it to sit, lid on, for at least 20 minutes before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
7. Serve 2 ribs on a bed of creamy goat cheese polenta, spooning a little juice over the top.