Beef Short Ribs Braised in Tomato Sauce

As I mentioned previously, short ribs were a part of our enormous beef order and I had no idea what to do with them.  After searching some blogs and googling, I kept coming back to this recipe.  Overall we were pleased with it, but I thought the ribs were a little fatty and greasy.  Because of this, I don’t think I will intentionally buy short ribs in the future, but its fine that they come with our 1/2 cow.  I’ll just have to try out a few different recipes to experiment before I completely rule on this one.

Beef Short Ribs Braised in Tomato Sauce

Source:  So Tasty, So Yummy

1 teaspoon olive oil
1 to 2 pounds boneless beef short ribs
salt and pepper
1 ounce pancetta, diced – I used 4 strips of bacon
½ onion, diced small
2 carrots, diced small
2 garlic cloves, minced
1 tablespoon tomato paste
¼ cup porcini mushrooms – I just used button mushrooms, sliced
½ teaspoon dried oregano
½ cup red wine
1 (14.5 ounce) cans whole tomatoes with their juice – I used diced tomatoes

Season the beef ribs with salt and pepper.  In a 5-quart Dutch oven, heat the olive oil over medium-high heat until it flows like water when the pot is tilted.  Add the beef ribs and cook, for 2-3 minutes per side, until richly browned on all sides.  Remove the ribs from the pot.  Lower the heat to medium and add the pancetta to the pot.  Cook, stirring occasionally, until the fat is rendered and the pancetta is crisp.  Use a slotted spoon to transfer the pancetta to the plate with the short ribs. Drain all but 1 tablespoon fat from the pot. Add the onions and carrots; cook, stirring occasionally, until softened and lightly browned on the edges, 6-8 minutes.  Stir in the garlic, tomato paste, mushrooms, and oregano; cook, stirring constantly, until fragrant, about 30 seconds.  Pour in the wine; scrape up the browned bits on the bottom of the pot.  Stir in the tomatoes, beef ribs, pancetta, and 1 teaspoon salt; bring to a simmer over medium-high heat, then reduce the heat to low, cover the pot, and cook, stirring occasionally, for 2 hours. After 2 hours, remove the cover, increase the heat to medium-low, and simmer for up to another hour, until the beef is tender.

Transfer the ribs to a plate; shred the meat.  Meanwhile, if the sauce is too thin, increase the heat to medium-high and simmer until it reaches the desired thickness.  Stir the meat back into the sauce.  Taste for seasoning, adding salt if necessary, and serve over mashed potatoes or polenta.

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