Thursday, March 27, 2014
Braised Short Ribs with Red Wine, Rosemary and Pancetta. Fall off the bone and smack your mama.
I know we're all tired of winter. I know we're ready for lighter meals outside with the summer breeze at our backs, pool parties and frozen drinks with tiny umbrellas in them.
But these are too good to wait to post until next year so I'm going to be unfashionably out of season and post them now.
Here's what gets me about short ribs prepared this way. The meat develops a crust on top as if you're biting into a delicious crispy meat chip. But the interior is tender and yielding dripping with all this red-wine-laced-butteriness. In fact I was shocked to learn this recipe actually has no butter in it (it was one of the reasons I could eat it with my baby's dairy allergy.) But that's the magic of short ribs, especially ones seared in pancetta fat. Mmm hmmm.
Anyway forget that this is literally one of the best things you'll ever put in your mouth. Forget the fact that it's company and special occasion worthy. What makes this recipe even more insane is that you can (and should) make it a couple of days ahead of time. The flavor and texture of the meat just gets better and better as it sits in the fridge getting drunk on wine and pancetta juice.
I also love that you serve them from the same big ole pot you make them in. It's rustic and chic at the same time.
So if you want to wish Old Man Winter farewell on one of these last chilly nights whip this up and invite friends around to feast and drink a bunch of red wine over plates of these short ribs (or even better make them for the Game of Thrones premiere in ten days. Woo hoo!)
Because before we know it we'll all be complaining about the heat and mosquitos.
*These can be made gluten free/Paleo by using coconut flour or alternative flour of choice to dredge the meat in before searing.
*The only thing I do differently than PW for this recipe is to sear the ribs for way longer than 45 minutes per side to really get the edges brown and crisp before turning. If you don't get them crisp and brown now, you never will and then you won't have that amazing contrast of textures later so sear them however long it takes you. I have a hunch she uses a cast iron pan or something that gets crazy hotter than my Le Creuset because mine always need way longer than 45 seconds per side - more like 5 minutes.
Braised Short Ribs with Rosemary, Red Wine and Pancetta
Recipe by The Pioneer Woman
Direct Link to Recipe/PW Site: