Red Wine Braised Short Ribs with Pancetta and Mushrooms
Servings: 4 servings
Red wine braised short ribs, a delicious dish that's bound to impress. Beef short ribs braised in a red wine sauce and topped with mushrooms and pancetta.
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- 6-8 short ribs, bone in
- 2 tablespoons olive oil
- salt and pepper, to taste
- 1 cup flour
- 1 1/2 tablespoons tomato paste
- 1/3 cup shallots, minced
- 1 head garlic, halved lengthwise
- 1 bottle red wine, dry
- 2 cups beef broth, low sodium
- 2 cups mushroom broth
- 3 sprigs fresh rosemary
- 2 cups chestnut mushrooms, halved
- 3/4 cup pancetta, sliced
- fresh parsley, for garnish
Preheat oven to 325°F. Season each side of the short ribs generously with salt and pepper.
Dredge each short rib in flour on all sides, shaking off any excess flour as you go.
Heat olive oil in a dutch oven over high heat. Once the pan is hot, add the short ribs and sear on all sides to brown them, about 10 minutes.
Remove the short ribs from the dutch oven. Add shallots, tomato paste, and garlic halves facing down into the pan. Cook until fragrant, about 1 minute.
Deglaze the dutch oven with red wine, scraping up the bits on the bottom of a pan with a spatula. Return the short ribs to the pan, and reduce the red wine until only about a cup remains.
Pour beef broth and mushroom broth in until the short ribs are about half covered. Add rosemary to the sauce and bring to a boil.
Place the lid or tin foil over the dutch oven. Place it in the oven for 2 1/2 hours or until meat is tender, basting the short ribs several times during cooking.
Meanwhile, add pancetta to a saucepan. Cook over medium heat for 5 minutes or until slightly crisp. Add the mushrooms and continue to cook for 5-10 minutes or until pancetta is crisp and mushrooms are tender.
When the short ribs are ready, remove from pan and cover them with foil. Run the sauce through a sieve and press the garlic into the sauce.
Serve the red wine braised short ribs over mashed potatoes. Top with mushrooms and sauce. Garnish with parsley.