Pantry Pick of the Month: Short Ribs/ Braised Short Ribs

This month's pantry pick is not really a pantry pick.  It's a freezer pick.  We bought a half of beef a couple of years ago.  It included short ribs.  I have ignored them in the freezer because I didn't know what to do with them.  So I googled it and came up with several recipes.  I decided on this one and was very happy I did.  It was very delicious.  It made the perfect Sunday dinner.  I browned them and prepared them before church and put them in a slow oven.  They were perfect and tender and delicious when we got home.  I used my enameled cast iron pan with a tight fitting lid, so I could brown and braise right in the same pan.  These were fall off the bone (literally), tender delicious.

Braised Short Ribs
6-8 short ribs
Salt and pepper
1/4 cup flour
6-8 thin slices pancetta, diced
Large drizzle olive oil
1 onion, diced
3-5 carrots, diced
1 quart chicken or beef broth or a combination (which is what I did)
2 teaspoons thyme
2 teaspoons rosemary (crush it in your hand as you add it)

Salt and pepper the ribs well on all sides.  Dredge in the flour (put the flour on the plate and dip the ribs in, covering on all sides.)  Cook the pancetta in the covered pot you're going to put in the oven (large covered skillet that is ovenproof or enameled cast iron pan.)  Fry and stir occasionally until the pancetta is crispy and all the fat is rendered.  When the pancetta is crispy, add the oil and ribs and brown on all sides on high heat.  Reduce the heat and take the ribs out.  When the pan has cooled a bit, add the onion and carrots.  Stir and cook in the pancetta/ olive oil for just about 2-3 minutes.  Add the broth and cook and stir, bringing up all the meat bits.  Boil for about two minutes.  Add 1 teaspoon salt, pepper, thyme and rosemary to the liquid.  Put the ribs back in.  They should be almost completely submerged.  If they are not, add some more broth.  Put the lid on and put in a 300 for about four hours.  Take them out of the oven while you prepare the rest of the meal- about 20 minutes.  Serve over mashed potatoes or polenta.  Serve the gravy to pour over all.