(You can also refrigerate theВ mixture, then remove solid fat from the top.) At the last minute, skim fat off the top of the liquid. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. Ribs should be fork-tender and falling off the bone. Cook at 350Лљ for 2 hours, then reduce heat to 325Лљ and cook for an additional 30 to 45 minutes. Put on the lid and place into the oven.Add thyme and rosemary sprigs (whole) to the liquid. Add ribs to the liquid they should be almost completely submerged. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper.Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Add onions, carrots, and shallots to pan and cook for 2 minutes.In the same skillet, saute the onion over medium-high heat, until golden brown. Brown ribs on all sides, about 45 seconds per side. For three pounds of beef short ribs a 4-quart slow cooker would be sufficient but you can go as high as 6 quarts. Add olive oil to pan with the pancetta grease, and raise heat to high.In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered.Salt and pepper ribs, then dredge in flour.But please stick it out (here's the creamy polenta part)-youвЂ™ll be glad you did. I split this recipe into to two partsВ since itвЂ™s so long-I donвЂ™t want to fry your retinas or your brain. It turned out to completely make the dish.Д®ven now, days later, IвЂ™m dying from bliss. To add insult to injury, though, and because I canвЂ™t leave well enough alone, I stirred a surprise ingredient into the polenta just before serving. The combination (yes, I stuck my fork in MissyвЂ™s plate without asking) was out-of-this-world, and IвЂ™ve been fixated on it ever since. Missy ordered Osso Bucco, but instead of using veal shank (which is whatвЂ™s used to make classic Osso Bucco) the restaurant used beef short ribsвЂ¦and they served it over a bed of creamy polenta. The scandal!ДЇor my plate, I went the route of a restaurant in Denver called North, where Missy, my mother-in-law, and I ate the night we arrived a couple of weeks ago. I served Marlboro ManвЂ™s with mashed potatoes.В He got down on one knee right there on the spot. And really, if you make вЂ™em right, the stick is only incidental-the meat falls off the bone if you so much as breathe on it. Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine-but the meat is on a handy stick for your eating convenience. If youвЂ™ve never had beef short ribs before, youвЂ™re missing out on one of lifeвЂ™s great pleasures-and IвЂ™m not exaggerating this time.

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