Name: Braised Beef Short Ribs with Crispy Pancetta and Mushrooms in a Red Wine Sauce
Prep time: 25 min
Cook time: PT-472749H29M5S
Total time: PT-472749H29M5S
Yield: 4
Ingredients: 3-4 Ontario beef short ribs; 1 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 1 large, sweet onion, chopped; 3 cloves garlic, chopped finely; 2 celery ribs; 2 carrots, chopped; 2 tbsp tomato paste; 2 cups dry red wine; 2 cups beef broth; 3 sprigs thyme; 3 springs rosemary; 5-6 cremini mushrooms chopped; Garnish optional: 2-3 tbsp crispy pancetta, & chopped parsley

Braised Beef Short Ribs with Crispy Pancetta and Mushrooms in a Red Wine Sauce

Author: Rachelle at Vivacious Gourmet
Prep Time: 25 min
Cook Time: 3 hr 35 min
Total Time: 4 hr
Yield: 4 1x

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Description

We are so excited to share with you a delicious Braised Beef Short Rib with Red Wine Sauce, crispy pancetta, and mushrooms made from local Ontario beef! This recipe is the brain child of Rachelle from the Vivacious Gourmet! Rachelle loves supporting her local farms, and businesses in the community.

This dish looks super gourmet, but Rachelle shows you how easy it is to make. Your guests will be super impressed with the incredible taste and smell! So, without further ado, we give you the best recipe you will ever make.

Ingredients

Scale

3–4 Ontario beef short ribs
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 large, sweet onion, chopped
3 cloves garlic, chopped finely
2 celery ribs
2 carrots, chopped
2 tbsp tomato paste
2 cups dry red wine
2 cups beef broth
3 sprigs thyme
3 springs rosemary
5–6 cremini mushrooms chopped
Garnish optional: 2-3 tbsp crispy pancetta, & chopped parsley

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Instructions

Heat olive oil in large pot over high heat. Sprinkle salt and pepper all over beef. Place beef in large ovenproof pot and brown until crispy on edges. (Approx. 7-8 minutes) Remove and set aside. Preheat oven to 325 degrees F.
Turn heat down to medium and add onions, and garlic for around 3-4 minutes. Add carrots and celery, cook until softened.
Add tomato paste and stir for 2 minutes. Add red wine, beef broth, thyme, and rosemary. Return beef to liquid until they are submerged.
Cover with lid and transfer to oven for 3 hours, or until meat is very tender.
Remove beef from liquid and be careful to keep meat on bone.
Strain all liquid from pot, be sure to press out the juices from the vegetables.
Return sauce to pot and add in mushrooms. Reduce and simmer for another 10 minutes.
Cook pancetta in pan until crispy and set aside on paper towel to drain excess fat.
Place beef on serving tray over mashed potatoes. Spoon over sauce. Garnish with crispy pancetta, and parsley. Eat and enjoy!