Servings:
Four to six servings
Ingredients
- 1 cup olive oil
- 1 cup all-purpose flour seasoned with salt and pepper
- 8 pound short ribs of beef, cut 2 inches wide
- 6 ounce pancetta, diced (about 1 cup)
- 1/4 cup chopped garlic (about 3 to 4 cloves)
- 1 cup chopped onion (about 1 onion)
- 1 cup red wine
- 3 quart beef stock
- 1 cup chopped carrots (about 2 carrots)
- 8 cup small yukon gold potatoes, left whole
- 1 cup chopped fennel (1 trimmed bulb)
Preparation
Baking Directions:
In a large, 8-quart stock pot, heat the oil over medium-high heat.
Dust the short ribs in seasoned flour and place in the pot.
Sear them for 2 to 3 minutes on each side, until browned.
Sear ribs in batches, and set aside on a platter, taking care not to crowd the pot with the ribs.
Reduce heat to low, add pancetta, garlic and onions to the pot, and cook for 4 to 5 minutes, then add the ribs, red wine and beef stock; simmer covered for 1 hour.
Then add carrots, potatoes, fennel, cook, covered, for 1 more hour; total cooking time about 2 hours.
Season to taste with salt and pepper.
Transfer the ribs and vegetables to a warm serving platter and serve.
