These braised short ribs are full of flavour and fall off the bone! They're perfect for weekend family dinners or a special occasion. Rich and delicious!
Preheat the oven to 325 ºF.
Sprinkle the salt and pepper over the beef short ribs and rub in to coat completely. Set aside to bring the meat to room temperature.
Do all your cut-ups first, i.e. pancetta, onion, garlic, carrots, celery and rosemary. Place the cut-ups in individual bowls and set aside.
Heat 2 tbsp of vegetable oil in a dutch oven between medium high and high.
Brown the short rib pieces in the oil for about two minutes each side. Make sure to get a nice crust on each side. Brown the short ribs in batches to avoid over-filling the dutch oven. Set the short ribs aside.
Once the ribs are all browned and set aside, pour out all but approximately 1 tbsp of the cooking oil. Add the remaining 1 tbsp of vegetable oil.
Add the pancetta to the oil and cook until the edges start to look crispy. This will take roughly 2 minutes.
Reduce the temperature to medium high. Add the onions and cook until they start to soften, about 2 minutes.
Add the garlic and cook for another 2 minutes.
Add the carrots, celery and rosemary. Cook for about 3 minutes to start caramelizing the carrots.
Mix in the flour and stir until all the ingredients are well combined. Continue to cook and stir for another 2 to 3 minutes to avoid the taste of raw flour. This will create a roux/thickener for the sauce.
Add the tomato paste and stir well to combine all ingredients.
Add the wine, beef broth and Worcestershire sauce and mix well. Add the bay leaf.
Carefully place all the short ribs back in the dutch oven.
Bring the liquid to a light boil and cover the dutch oven with the lid.
Place the dutch oven in the oven on the middle rack and cook for 2 hours, 15 minutes.
Remove the dutch oven from the oven, carefully remove the lid and serve the meat and sauce with your favourite sides. We served ours with roasted garlic mashed potatoes and grilled corn. Enjoy!