Slow-Cooked Short Ribs with Salt-Skin Potatoes

Name: Slow-Cooked Short Ribs with Salt-Skin Potatoes
Prep time: 40 min
Cook time: 6 h
Total time: 6 h 40 min
Yield: 8 servings.
Ingredients: 6 thick slices pancetta or thick-sliced bacon, chopped; 6 pounds bone-in beef short ribs; 1 teaspoon plus 1 cup kosher salt, divided; 1 teaspoon pepper; 1 tablespoon olive oil; 3 medium carrots, chopped; 1 medium red onion, chopped; 1 cup beef broth; 1 cup dry red wine; 1/4 cup honey; 1/4 cup balsamic vinegar; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano; 2 garlic cloves, minced; 2 pounds small red potatoes; 4 teaspoons cornstarch; 3 tablespoons cold water

I love short ribs, and they are best prepared low and slow in a flavorful sauce. I also love salt potatoes, so combined the two with an Italian twist. My family was wowed! —Devon Delaney, Westport, Connecticut

Ingredients

6 thick slices pancetta or thick-sliced bacon, chopped
6 pounds bone-in beef short ribs
1 teaspoon plus 1 cup kosher salt, divided
1 teaspoon pepper
1 tablespoon olive oil
3 medium carrots, chopped
1 medium red onion, chopped
1 cup beef broth
1 cup dry red wine
1/4 cup honey
1/4 cup balsamic vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
2 garlic cloves, minced
2 pounds small red potatoes
4 teaspoons cornstarch
3 tablespoons cold water

Directions

In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
Meanwhile, sprinkle ribs with 1 teaspoon salt and pepper. In another large skillet, heat oil over medium-high heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker.
To same skillet, add carrots and onion; cook and stir over medium heat 2-4 minutes or until crisp-tender. Add broth, wine, honey and vinegar, stirring to loosen browned bits from pan. Transfer to slow cooker; add pancetta, herbs and garlic.
Cook, covered, on low 6-8 hours or until meat is tender. In the last hour of cooking, place potatoes in a 6-qt. stockpot and cover with water. Add remaining salt. Cover and bring to a boil over medium-high heat; stir to dissolve salt. Cook 15-30 minutes or until tender. Drain well.
Remove ribs to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Add vegetables and pancetta to platter. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with ribs and vegetables.