3/4 cups chopped carrots, yellow onions, and celery, or as much as you would like
3/4 of a bottle dry red wine such as Barolo or your favorite
cups 2 to 3 beef stock
1 spring fresh rosemary
2 bay leaves
1 large cinnamon stick
Parsley for garnish
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Let's Make It
In a large Dutch oven, heat oil over med heat. Sprinkle short ribs with salt and pepper. Brown on all sides, remove from the pan and transfer to a deep casserole dish that has a lid.
To the pan add pancetta and cook until browned, about 2 minutes, then add garlic and cook until fragrant - 30 seconds more. Now add pancetta and garlic to short ribs, add all remaining ingredients carrots, yellow onions, celery, wine, beef stock, cloves, rosemary, bay leaves, and cinnamon stick.
Cover and cook in 350 degrees F oven for 3 1/2 hours, check the Braised Ribs 1/2 way through cooking and turn all ribs. Last half an hour remove lid and cook uncovered serve over cooked Orzo lemon pasta. Cook pasta according to package, drain return to pot and zest a lemon over pasta and squeeze 1/2 a lemon juice, salt and pepper to taste.