Cooking Instructions

• Cook the pancetta in a large rondeau pot over low to medium heat until the fat is rendered. Set the crispy lardons to the side.
• Pat dry the short ribs on all sides, then season with salt and pepper.
• Place the short ribs into the pot, fat cap side down, and cook over medium heat and brown well on all sides, which takes about 3 to 4 minutes per side. Set them to the side.
• Stir in the onions, gently season with salt, and cook for 5 minutes or until they start to turn brown. Then, turn the heat down to low and cook for 10 minutes while occasionally stirring.
• Mix in the carrots and celery, add on a lid, and sweat over low heat for 10 minutes.
• Add the garlic and cook just until fragrant, which takes 30 to 45 seconds.
• Stir in the tomato paste and cook for 2 to 3 minutes or until it turns a rust color.
• Deglaze with red wine and cook over medium heat for 5 to 7 minutes to reduce and concentrate the wine flavors.
• Pour in the tomato puree, beef stock, herbs, cooked pancetta salt, and pepper, and mix to combine.
• Place in the short ribs, add on a lid and cook over low heat for 2 ½ to 3 hours or until the beef is fork tender.
• Remove the herbs and bones from the short ribs in pan. Break up the beef in the sauce using two forks or a large spoon.
• Garnish with optional finely minced fresh parsley.