Ingredients
Scale
- 2 cups all-purpose flour
- 1 Tbsp. paprika
- 1 tsp. cayenne pepper
- 1 tsp. salt
- 1 tsp. black pepper
- 3 to 4 pounds beef short ribs, cut into 2” chunks
- 4 Tbsp. unsalted butter
- 1/2 cup diced pancetta
- 2 large yellow onions, sliced
- 4 shallots, quartered
- 1 lb. mushrooms
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 cups red wine
- 4 cups beef stock
Instructions
- Preheat oven to 375 degrees F.
- Combine flour, paprika, cayenne pepper and black pepper in a bowl.
- Add the short ribs, coating them lightly in the flour mixture.
- In a large dutch oven, melt butter until golden.
- Add the ribs, shaking off any excess flour.
- Sear the meat until browned on all sides.
- Remove beef from the pot to prepare sauce.
- In the same pot, saute the pancetta for 2 to 3 minutes, then add the onions, shallots, mushrooms, celery and carrots and saute until golden.
- Deglaze pan with one cup of the red wine.
- Let reduce over high heat for 1 minute then add the rest of the wine.
- Put the beef back in the dutch oven, cover with the beef stock, and bring to a simmer.
- Once the liquid has come to a simmer, cover, and cook in the oven for 2 to 3 hours.
- Taste and season with salt and pepper.
- Serve with red skin mashed potatoes.