- 45 mins
- 240 mins
Ingredients
- 4 lbs Beef Short Ribs
- Kosher Salt and Pepper To Taste
- 1/4 cup All-purpose Flour
- Package of bacon, Diced
- 2 Tablespoons Olive Oil
- 1 whole Medium Onion, Diced
- 3 whole Carrots, Diced
- 2 whole Shallots, Peeled And Finely Minced
- 2 cups Red Or White Wine
- 2 cups Beef Broth
- 1 TBSP Thyme
- 2 TBSP Rosemary
Preparation
Step 1
Preparation Instructions
Salt and pepper ribs, then dredge in flour. Set aside.
In a large dutch oven, cook bacon over low heat until complete crispy and all fat is rendered. Remove bacon and set aside.
Add olive oil to pan with the bacon grease, and raise heat to medium-high. Brown ribs on all sides. Remove ribs and set aside. Turn heat to low.
Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan. Bring to a boil and cook 2 minutes.
Add broth, thyme and rosemary, 1 teaspoon kosher salt, and plenty of white pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged.
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 45 minutes. Ribs will 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.