Slow-Cooked Short Ribs with Salt-Skin Potatoes

Ingredients

• 6 thick slices pancetta or thick-sliced bacon, chopped
• 6 lbs. bone-in short ribs
• 1 tsp. plus 1 cup kosher salt, divided
• 1 tsp. pepper
• 1 tbsp. 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 tbsp. minced fresh thyme or 1 tsp. dried thyme
• 2 tsp. minced fresh oregano or 3/4 tsp. dried oregano
• 2 garlic cloves, minced
• 2 lbs. small red potatoes
• 4 tsp. cornstarch
• 3 tbsp. cold water

Directions

1. In a skillet, cook the pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon, drain on paper towels.
2. Meanwhile, sprinkle ribs with 1 tsp. salt and pepper. In another large skillet, heat oil over medium-high heat. In batches, brown ribs on all sides, transfer to a 4 qt. or 5 qt. Crock Pot. To same skillet, add the carrots and onion, cook and stir over medium heat for 2-4 minutes or until crisp-tender. Add broth, wine, honey and vinegar, stirring to loosen browned bits from pan. Transfer to Crock Pot, add the pancetta, herbs and garlic.
3. 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. Cook 15-30 minutes or until tender. Drain well.
4. Remove the ribs to a serving platter, keep warm. Strain the cooking juices in a small saucepan, skim fat. Add the vegetables and pancetta to platter. Bring the juices to a boil. In a small bowl, mix the cornstarch and water until smooth, stir in cooking juices. Return to a boil. cook and stir 1-2 minutes or until thickened. Serve with ribs and vegetables.