Instructions
- Season Short Ribs with Salt and Pepper.
- Heat Olive Oil in a large Dutch oven over medium-high heat. Sear Short Ribs on all sides until browned, working in batches if necessary. Remove Short Ribs and set aside.
- Add Pancetta to the Dutch oven and cook until crispy. Remove Pancetta and set aside, leaving the rendered fat in the pot.
- Add Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 8-10 minutes. Add Garlic and Pearl Onions and cook for 2 minutes more.
- Stir in Tomato Paste and cook for 2 minutes.
- Deglaze the pot with Cognac or Brandy, scraping up any browned bits. Allow the alcohol to evaporate.
- Pour in Red Wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook for 5 minutes to reduce slightly.
- Return Short Ribs to the Dutch oven. Add Beef Broth, Bay Leaves, and Thyme. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C) for 3-3.5 hours, or until Short Ribs are fork-tender.
- Remove Short Ribs from the Dutch oven and set aside. Strain the braising liquid into a saucepan. Discard solids.
- In a separate saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the strained braising liquid and bring to a simmer, cooking until thickened, about 5-7 minutes.
- Return Short Ribs and Pancetta to the sauce and heat through. Garnish with Fresh Parsley before serving.
