I have never had Short ribs before and have always wanted to make them. So Normy and I were at Whole Foods and they had some so we decided to get some and try them.
8 whole Beef Short Ribs
Kosher Salt and Pepper To Taste
¼ cups All-purpose Flour
6 pieces Pancetta, Diced
2 Tablespoons Olive Oil
1 whole Medium Onion, Diced
3 whole Carrots, Diced
2 whole Shallots, Peeled And Finely Minced
2 cups Red Wine
2 cups beef Broth (enough To Almost Cover Ribs)
2 sprigs Thyme
2 sprigs Rosemary
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.)