Saucy Short Ribs

Serves 8 • From Effortless Entertaining by DeeDee Dalrymple

Directions

Combine brown sugar, oregano, dry mustard, cumin, paprika, salt and pepper into a rub. Dredge the ribs through the rub, coating all sides.

In a large pan over high heat, heat the olive oil. Sear the ribs in small batches and transfer to a roasting pan or large casseroles.

In the same pan, deglaze with 4 tablespoons of the red wine over high heat. Reduce heat, add pancetta and sauté 2 minutes. Add onion and sauté 2 to 3 minutes until softened.

Add thyme, tomato paste and Tabasco. Blend. Add the rest of the wine and bring to a boil. Pour the mixture into the roasting pan around the ribs.

Cover and cook at 300°F for 3 to 4 hours, until the ribs are tender and pull easily off the bone. Check the pan every hour and add beef broth if needed.

Strain 2 cups of sauce from the roasting pan into a saucepot. Bring to a boil, reduce heat and simmer 15 minutes until thickened. If needed, add cornstarch dissolved in hot water.

Serve ribs with sauce.

DeeDee’s Notes

• Make it earlier in the day and pull it out of the oven to serve.

• DeeDee makes the full recipe for two and turns the leftovers into Short Ribs Chili.

• Adapted from Bon Appétit.

Serve with polenta or grits made with a little half and half, DeeDee’s Salad and a hearty bakery bread.

Ingredients

¼ cup brown sugar

2 teaspoons oregano

2 teaspoons dry mustard

4 teaspoons cumin

2 tablespoons paprika

4 teaspoons salt

4 teaspoons pepper

8 lbs beef short ribs

2 tablespoons olive oil

8 oz chopped pancetta

2 cups chopped onion

8 sprigs thyme

1 bottle red wine

2 tablespoons tomato paste

2 tablespoons Tabasco

4 to 6 cups beef broth