Nothing like a dish that cooks in the oven for a couple of hours to make the house smell so good.
This recipe is Gluten Free, Dairy Free, Egg Free
Braised Beef Short Ribs
8 whole grassfed beef short ribs
kosher salt and black pepper to taste
1/4 cup gluten free flour
6 pieces of pancetta, diced
2 tablespoons olive oil
1 onion, diced
3 carrots, diced
2 shallots, diced
2 cups red wine (I used a 2010 Syrah from Argentina)
2 cups homemade chicken broth (I didn't have homemade beef broth)
2 sprigs thyme
2 sprigs rosemary
Salt and pepper ribs, then dredge in flour. Set aside. In a large dutch oven, cook pancetta over medium heat until completely crispy and all the fat is rendered. Remove pancetta and set aside. Do not discard the grease. Add olive oil to the pan with the pancetta grease, and raise the heat. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium. Add carrots, onions and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan. Bring to a boil and cook 2 minutes. Add broth, 1 teaspoon salt and black pepper. Taste and add more salt if needed. Add ribs to liquid. They should be almost completely submerged. Add thyme, rosemary and cooked pancetta. Put a lid on the pan and place into oven. Cook at 350 degrees Fahrenheit for 2 hours, then reduce the heat to 325 and cook for additional 30 to 45 minutes. Ribs should be fork tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. Serve ribs over mashed sweet potatoes and spooning a little juice over.
As a side I cooked some fresh spinach.