8 whole Beef Short Ribs
Kosher Salt and Pepper To Taste
1/2 c All-purpose Flour
6 pieces bacon; Diced
2 tb Vegetable Oil
1 whole Medium Onion; Diced
3 whole Carrots; Diced
2 c Red Wine (or Beef Broth)
2 c Beef Or Chicken Stock (enough To Almost Cover Ribs)
2 sprigs Thyme
2 sprigs Rosemary
1. Salt and pepper ribs, then dredge in flour. Set aside.
2. In a large dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Do not discard grease.
3. Add vegetable oil to pan with the bacon grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
4. Add onions and carrots to pan and cook for 2 minutes. Pour in wine (or broth) and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
5. Add stock, 1 teaspoon kosher salt, and a good bit of ground black pepper to taste. Add ribs to the liquid; they should be almost completely submerged. Add whole thyme and rosemary sprigs to the liquid.
6. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)
7. Serve 2 ribs on mashed potatoes or rice, spooning a little juice over the top.
Inspired by the Pioneer Woman’s Short Ribs recipe.