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Sprinkle about 2 teaspoons of salt, and one teaspoon of freshly ground pepper over ribs, rub all over.
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Heat 2 tablespoons of olive oil in a large pan that will go in your oven (I use a dutch oven).
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Once olive oil is hot, add short ribs and sear a few minutes per side.
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Remove ribs to a plate. Set aside.
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Add pancetta to the pan, fry until crispy.
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Add onions to the pan, sauté until onions are translucent.
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Pour wine in the pan, bring to a boil and scrape the bottom of the pan with your wooden spoon.
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Add garlic and tomatoes to the pan. Bring to a boil.
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Let the sauce simmer for about 5 minutes.
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Add Worcestershire sauce, and balsamic vinegar to the pan.
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Now, grab a bit of this liquid that is simmering in the pan, about 1/4 cup and scoop it into a small bowl.
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Add 2 tablespoons of all-purpose flour to the liquid you scooped. Mix with a whisk to combine and make smooth. Add this back into the pan. The reason why you do this, is because if you simply add the flour to the pan, it will be lumpy.
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Finally, add 12 ounces of broth to the pan.
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Mix until combined and bring to a boil.
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Add more seasonings, as preferred. You can add more salt, pepper, paprika, garlic powder, or fresh thyme. I added all of them. My short ribs definitely needed more salt, which is why you should taste at this point and find out if you want more seasoning in the pan.
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Place dutch oven in the pre-heated 250F oven.
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Braise in the oven for about 4-5 hours, until ribs are falling apart.
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Remove ribs from the oven once they are done cooking.
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Wait for them to cool down. You can even make this the day before.
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Shred ribs and mix them with a bit of the sauce from the pan, to keep them juicy, but you don’t want them to be too wet either. Because then the pie will be soggy.