Gi Gi's Inspired Wine Braised Boneless Beef Short Ribs

                                                                                                                                                  

8 boneless Beef Short Ribs

Kosher Salt to taste

White pepper to taste

1/4 cup Flour

6 pieces Pancetta, Diced

2 T Olive Oil

1 Onion, Diced

1 t garlic, minced

small pgk. mushrooms, sliced

3 ribs of celery, diced

2 c White Wine

2 c Chicken Broth (enough to Cover Ribs)

1T Thyme

1T Rosemary

Salt and pepper ribs, then dredge in flour. Set aside. In a large Dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease. Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium. Add onions, mushrooms and celery to pan and cook for 2 minutes. Add minced garlic, cook 1 minute. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Put on the lid and place into the oven. Cook at 350 for 2 hours, reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender. Remove pan from oven and allow ribs to sit for at least 20 minutes, lid on, before serving.