Generously season each beef rib with salt and pepper and dredge in flour.
In a 5 quart dutch oven, fry pancetta on medium heat. Render the fat and remove pancetta for later. Leave the fat and add olive oil. Turn heat to medium-high heat and braise each beef rib.
Remove ribs and set on a plate for later. Add carrots, onions and shallots and cook for about 2 or 3 minutes. Add 2 cups beef broth and bring to a boil. Add 2 more cups of beef broth with salt and pepper until the desired taste.
Add beef ribs to the liquid, bring to a simmer then add pancetta, thyme and rosemary. Cover and bake for 2-3 hours. Turn heat down to 325 and bake for another 30 minutes.
Serve on top of mashed potatoes.
Notes
Credit: Adapted from Ree Drummond (http://thepioneerwoman.com/cooking/braised-short-ribs-heaven-on-a-plate/)
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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