Salt and pepper ribs then dredge in flour
Heath large Dutch oven over medium heat and cook pancetta until crispy
Remove pancetta from Dutch oven
Brown short ribs four at a time in pancetta fat over high heat. Make sure all sides are browned. Remove from Dutch oven
Reduce heat to medium. Add olive oil to Dutch oven. Add onions, carrots, and shallots and cook for 2 min.
Add broth and salt and pepper to taste
Submerge ribs in broth and add rosemary and thyme
Place lid over Dutch oven. Cook for two hours at 350 degrees F. Reduce heat to 325 degrees F and cook for additional 30-45 min.
When cooled, place Dutch oven in refrigerator for at least 6 hours (overnight is best)
After sitting overnight in the fridge, a layer of congealed fat will form on top of the ribs. Skim congealed fat from top and discard
Reheat ribs and serve over creamy polenta
