Name: Red Wine–Braised Short Ribs with Carrots
Yield: 8 Servings
Ingredients: 5 lb. English-style bone-in beef short ribs, cut between the bones (about 10); Kosher salt, freshly ground pepper; 1/4 cup olive oil; 4 oz. pancetta (Italian bacon), chopped; 1 medium onion, finely chopped; 4 sprigs thyme; 1 lb. young carrots, unpeeled, halved if large; 1 750 ml. bottle full-bodied red wine (such as a Rhône variety); 1 28-oz. can chopped tomatoes; 1 cup finely chopped fresh flat-leaf parsley; 1/4 cup finely chopped fresh chives; 2 garlic cloves, finely chopped; 1 tsp finely grated orange zest; Kosher salt, freshly ground pepper

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Gentl & Hyers

These Red-Wine Braised Short Ribs with Carrots are the perfect crowd-pleasing dinner party entrée. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

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