Braised Short Ribs
Falls apart on your plate!
Equipment
- 1 Heavy dutch oven
Ingredients
- 8 Whole beef short ribs
- dash kosher salt and pepper to taste
- 1/4 cup flour
- 1 lb bacon
- 2 tbsp evoo
- 1 med onion diced
- 3 large carrots diced
- 1/2 bottle red wine
- 2 cups beef broth
- 2 sprigs, ea thyme and rosemary
Instructions
- Salt and pepper ribs. Coat in flour.
- In a large ovenproof dutch oven, cook bacon until crispy. Remove bacon from grease.
- Add EVOO to grease. Turn heat to high. Add ribs and brown on all sides - about 45 seconds per side. Remove ribs.
- Turn heat to medium. Add onions and carrots. Cook for 2 minutes. Pour in wine. Bring to a boil and cook for 2 minutes
- Add broth, salt and pepper. Taste and add more seasonings if desired. Add ribs, thyme, and rosemary sprigs. Cover and place in a 350 oven for 2 hours. Reduce heat to 325 and coo for an additional 30 - 45 minutes. Let sit for about 30 minutes before serving.