Braised Beef Short Ribs

This is a delicious slow cooked short ribs. All the ingredients just meld in nicely and the meat pulled easily away from the bone...so tender and juicy!

This was a wonderful meal for our wedding anniversary ;-)

Ingredients:
1/4 cup diced pancetta (Italian bacon; about 1 1/2 ounces)
4 pounds bone-in short ribs
1 medium onions, chopped
1/4 cup shallots, finely chopped
3 tablespoons of honey Dijon mustard
1 cup celery, diced
1 cup carrots, peeled and chopped
3 garlic cloves, minced
3 cups dry red wine
2 cups low-salt beef broth
2 cups chopped drained canned diced tomatoes
2 tablespoons chopped fresh parsley
1 very large fresh thyme sprig
1 bay leaf

Directions:
Heat heavy large pot over medium heat. Add pancetta and sauté until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate.

Saute onions, shallots and garlic. Add honey Dijon mustard. Then, add celery and carrots. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add browned beef short ribs. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits.

Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer as the sauce thickens.