Simmered Short Ribs

I made some short ribs last night and thought that this might be a good meal at camp. While I made mine in my enamel ware pot, what’s to stop a person from making these in a dutch oven over an open fire or hearth. The result is WONDEROUS!! If you make these, you will thank me! I served them over polenta (fancy way of saying corn meal mush) but mashed potatoes would do the trick too.

  • 8 whole Beef Short Ribs
  • Kosher Salt & Pepper To Taste
  • ¼ cups All-purpose Flour
  • 6 pieces Pancetta, Diced, but 6 slices of lean bacon will do  as well
  • 2 Tablespoons Olive Oil
  • 1 whole Medium Onion, Diced
  • 3 whole Carrots, Diced
  • 2 whole Shallots, Peeled And Finely Minced (can leave out if you don’t have)
  • 2 cups Red Or White Wine (must be dry )
  • 2 cups Beef  Broth or stock (enough To Almost Cover Ribs)
  • 2 sprigs Thyme (unburied from the snow)
  • 2 sprigs Rosemary (unburied from the snow too)

NOTE:  If you don’t want to use wine, use a total of 4 cps of beef stock or broth with 2 tsp of vinegar added

Preparation Instructions

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 pancetta 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 . 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 2 ribs on bed of creamy polenta, spooning a little juice over the top.