Sometimes dinners feel like an endless cycle of chicken, steak, burgers, repeat. Break the mold in the most flavorful, delectable way possible: by making short ribs. Try this recipe from Vic Rallo, restaurateur, wine critic and host of television show, Eat! Drink! Italy! Bring this to your next tailgate and you’ll win the day.
Recipe by Vic Rallo
Makes 4 servings
4 pieces of boneless beef short rib 8–10oz each
4 pieces chopped pancetta
1 cup chopped celery, carrot, onion combined
1 quart veal or beef stock
1 bottle of Barbera wine
Brown the pancetta in a 12-inch sauté pan with two tablespoons of olive oil at medium heat when the pancetta gets golden brown add chopped celery, carrot, and onion mixture to pan and continue to sauté for 5 minutes season with salt and pepper. Pour sauté pan ingredients into slow cooker.
In same sauté pan heat pan with 1 tablespoon of olive oil at medium-high heat. While the pan is heating run liberal amounts of salt and pepper onto all sides of each short rib. When the sauté pan is hot sear all sides of short ribs until brown on each side. When all short ribs are seared place them into slow cooker add equal amounts of stock and Barbera wine to slow cooker and season with salt and pepper.
After 8-10 hours when short ribs are falling apart gently remove short ribs from the slow cooker. Sift sauce in slow cooker through a sieve or strainer. Recombine ribs and sauce in slow cooker.